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
Academics have traced the existance of recipes back into ancient history, in fact as far into history as the early Egyptians, and quite possibly further than that. In practice though, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As our culinary historical trip moves on a few more years we have some books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is popular today, but instead accounts of the types of food prepared for the upper classes of the period. During the succeeding few hundred years, the rich families of the West strove to serve up the most exotic banquets, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking publications were greatly in demand due to higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Chimichangas Supreme recipe.
