Ingredients
1 lb lean beef
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
4 tomatoes
1 1/2 tsp shortening
1/2 onion, chopped
1/2 bell pepper, chopped
1 1/2 tsp flour
1/2 cup canned whole green
1 chiles
4 fl tortillas
1 oil for deep frying
1 red chile sauce (see index)
Directions
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add
water to cover. Bring to a boil; skim the foam from the surface. Add
the salt, pepper, and garlic. Simmer until tender, approximately
1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the
shortening in a pan over medium heat. Add the onion and bell pep- per
and saute until tender. Add the flour, whisking until no lumps
remain, and cook 2 minutes. Add the shredded beef, reserved broth,
chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about
1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over
the other and roll up in a neat package. Secure with a toothpick. 5.
Deep fry in very hot oil (400F) until (See Part 2 for more)
Servings: 4 servings
Chimichangas Supreme Part 1 Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Food historians have tracked the existence of recipes way back into distant history, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the early Romans made use of a wide range of aromatic flavours, including a few you will know such as basil, rue and asafoetida. During the following few hundred years, the upper-class families of Europe competed with each other to lay on the most extravagent banquests, and because of this the best chefs and their recipes were much in demand. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chimichangas Supreme Part 1 recipe.
