(sort of) Slow cooker chimichungas
I love chimichungas. I even love to just say chimichungas.
This is what's for dinner tonight. I tasted the meat a few minutes ago, and it's really good. I think you could use chicken instead, just adjust the cooking time. In fact, I'll probably try that next time.
Recipe from here. We are having this with salsa (not homemade, unfortunately), sour cream and guacamole.
1 1/2 pound hunk o' meat (I used a chuck roast)
salt and pepper
1/2 cup water
1 T dried minced onion, or 1 diced fresh onion
1 can tomatoes and chiles--drained
1 can diced tomatoes--drained
burrito-sized tortillas, and whatever toppings you like
Salt and pepper your meat on all sides. Plop it into the crockpot and cover with 1/2 cup of water. Add onion Cook on low all day---I cooked this for 8 hours.
After your meat has cooked all day, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.
Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.
Add the can of drained diced tomatoes and drained tomatoes and chiles.
Turn your crock to high to warm everything up.
When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
Take a steamed tortilla and plop a spoonfull of meat in the center. If you use too much meat, it won't fold correctly.
Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.
Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.
Top with cheese, salsa, sour cream and guacamole.
This is what's for dinner tonight. I tasted the meat a few minutes ago, and it's really good. I think you could use chicken instead, just adjust the cooking time. In fact, I'll probably try that next time.
Recipe from here. We are having this with salsa (not homemade, unfortunately), sour cream and guacamole.
1 1/2 pound hunk o' meat (I used a chuck roast)
salt and pepper
1/2 cup water
1 T dried minced onion, or 1 diced fresh onion
1 can tomatoes and chiles--drained
1 can diced tomatoes--drained
burrito-sized tortillas, and whatever toppings you like
Salt and pepper your meat on all sides. Plop it into the crockpot and cover with 1/2 cup of water. Add onion Cook on low all day---I cooked this for 8 hours.
After your meat has cooked all day, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.
Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.
Add the can of drained diced tomatoes and drained tomatoes and chiles.
Turn your crock to high to warm everything up.
When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
Take a steamed tortilla and plop a spoonfull of meat in the center. If you use too much meat, it won't fold correctly.
Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.
Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.
Top with cheese, salsa, sour cream and guacamole.
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