My monthly Food Network magazine came in this week. The first thing I do is flip through it and turn down pages of recipes that I want to try then go back and actually read the magazine. A particular recipe that caught my eye this week was Sunny Anderson’s chimichanga alamo. This is a simple recipe that is very delicious! Just one chimichanga is more than enough for one person and fills you up fast. Not only is this a simple recipe, the ingredients are also easy to find and prepare.
- 2 avocados, pitted and mashed
- 1 cup sour cream
- 2 Tbsp. fresh lime juice
- 1 Tbsp. vegetable or olive oil
- 1 tsp. salt
- 1 tsp. ground cumin
- 3-4 springs thyme, leaves stripped and chopped
- 2 cloves garlic, finely minced
- 1lb. 80% lean ground beef chuck
- 4 10-inch flour tortillas
- 1 15.5oz. can refried beans
- Vegetable oil, for frying
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- Lettuce of your choice, shredded
- 4 Roma tomatoes, seeded and chopped
First you will make the sauce. Cut the avocado in half, rotating the knife around the pit in the center. You should be able to easily twist the halves away from each other. To remove the pit, either spoon it out or use the end of the knife blade closest to the handle. If you use the knife method, just hit the pit until it sticks and pull it out, but please be careful not to cut yourself. If you aren’t very experienced with a knife or pitting avocados, I highly recommend the spoon method. Place the ingredients in a blender and blend until smooth then set aside.
Next is the chimichanga filling. Heat the oil in a large skillet over medium heat. Add the salt, pepper, cumin, thyme, and garlic. Cook for about five minutes, making sure to keep the mixture moving so the garlic doesn’t burn. Add the ground beef to the skillet and cook until it’s browned.
Place the tortillas on a plate and warm in the microwave for a few seconds. Spoon some of the refried beans onto a tortilla and spread around with the back of the spoon or a spatula into a rectangle that is 6×3 inches. Spoon the beef over the beans. Now it’s time to roll the chimichangas up! This can be tricky unless you’re really talented at rolling burritos. I ripped three of my four tortillas trying to wrap them up! You will turn the length of the bean and beef filling horizontal to you. Use both hands to fold each side in and over the mound of beef. Then you will fold the flap closest to you over the beef, tuck it in gently but tightly, and roll the burrito away from you. Set aside with the seam facing down.
If you haven’t already, chop up your toppings and set aside for when you are ready to serve the chimichangas. My parents and I like to put the toppings in a bowl so they are easily accessible.
Heat an inch of vegetable oil in a large straight-sided pan and bring it to 350 degrees Fahrenheit. When the oil is hot add a burrito (or two if you can fit them) seam side down. Let it cook until it’s golden brown then roll and cook on all sides then transfer to a paper towel-lined plate. I had my dad do this for me because the oil kept popping up onto my arms.
Turn on the broiler and place the chimichangas on a baking sheet seam side down. Mix the cheddar and pepper jack cheeses in a bowl and sprinkle each chimichanga with the cheese mixture. Cook under the broiler until the cheese melts.
It’s almost time to eat! Pick out a chimichanga and top it with sliced tomatoes, lettuce, and the avocado cream sauce. You could also top it with anything else you enjoy on your Tex-Mex food. This is a simple meal that is very tasty. Enjoy!
Also, please note that I will probably never be employed as a food stylist. I never got to know my Grandma because she passed away when I was very little, but she used to always say that if the food wasn’t pretty, it was going to be delicious.