Kayelle
Chef Extraordinaire
By request, here’s this delicious recipe from Souschef We like that they are shallow fried and finished in the oven. There is plenty of leftover filling to freeze for other uses. Here’s what he does..
You will need an extra large skillet, long tongs, and a sheet pan for the oven.
Chimichangas by Souschef..
1 lb of shredded Carnitas..(we like Del Real brand found refrigerated in the market.)
½ cup of broth (chicken or beef)
1 can of 10 oz. Rotel Mexican style diced tomatoes
½ Cup of shredded yellow cheese
¼ Cup of crumbled Cotija Mexican cheese
½ Cup diced onion
1 Cup of chopped cilantro (optional)
4 extra large flour tortillas (burrito size)
Vegetable oil for shallow frying
(Toppings of your choice like warmed salsa, guacamole, lime, cilantro, crumbled Cotija or..)
Mix the first 3 ingredients, and then add the next 4 ingredients. Mix well. Warm the tortillas (microwave) for easier rolling and then add the filling, making sure they are rolled carefully to avoid leaks.
Add about an inch of oil to your skillet, and set the heat to med. high. Wait for the oil to “shimmer” and brown the four chimichangas until they are perfectly brown on all sides, doing two at a time and transferring to a sheet pan in the oven set at 300 degrees. Bake till the filling is hot, about 15 min or so.
Top with your choice of toppings.
(dictated to Kayelle by Souschef)
You will need an extra large skillet, long tongs, and a sheet pan for the oven.
Chimichangas by Souschef..
1 lb of shredded Carnitas..(we like Del Real brand found refrigerated in the market.)
½ cup of broth (chicken or beef)
1 can of 10 oz. Rotel Mexican style diced tomatoes
½ Cup of shredded yellow cheese
¼ Cup of crumbled Cotija Mexican cheese
½ Cup diced onion
1 Cup of chopped cilantro (optional)
4 extra large flour tortillas (burrito size)
Vegetable oil for shallow frying
(Toppings of your choice like warmed salsa, guacamole, lime, cilantro, crumbled Cotija or..)
Mix the first 3 ingredients, and then add the next 4 ingredients. Mix well. Warm the tortillas (microwave) for easier rolling and then add the filling, making sure they are rolled carefully to avoid leaks.
Add about an inch of oil to your skillet, and set the heat to med. high. Wait for the oil to “shimmer” and brown the four chimichangas until they are perfectly brown on all sides, doing two at a time and transferring to a sheet pan in the oven set at 300 degrees. Bake till the filling is hot, about 15 min or so.
Top with your choice of toppings.
(dictated to Kayelle by Souschef)
Attachments
Last edited:
