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)
1 cup cheddar cheese, shredded
1 cup sour cream
8 black olives
1/4 cup green onion, chopped
1 tbsp whipping cream
1 guacamole
2 cup shredded lettuce
Directions
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. Drain the beef, reserving 1/2 cup of the broth. When the
meat is cool, shred. Chop 2 of the tomatoes. Melt the shortening in a
pan over medium heat. Add the onion and bell pepper 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. 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. Deep fry in very hot oil 400'F
until crisp and well browned. Drain on paper towels. Preheat the
broiler. Place the chimichangas on an ovenproof plater or in a baking
pan. Spoon red chili sauce over liberally. Sprinkle with grated
cheese and green onion. Place under the broiler until the cheese
melts. Combine the sour cream and the whipping cream. Slice the
remaining 2 tomatoes. Top the chimichangas with the sour cream
mixture and Guacamole. Garnish with shredded lettuce, sliced tomato
and olives.
Servings: 4 servings
Chimichangas Supreme Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We are able to trace the history of meal recipes way back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, these, old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient chefs made use of many spices, including a few that will be familiar to modern cooks such as bay, rue and dill. During the next few centuries, the upper-class families of the West strove to serve the most exotic meals, and because of this chefs and their collection of recipes became highly prized. However, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookery publications were starting to become popular mostly due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Chimichangas Supreme recipe.
