Monday, February 1, 2010
Chimichangas
The Chimichanga Challenge
I love Mexican Food – of course, the fried kind.
How can I make this healthier and still be tasty. Here is the original recipe
Give me YOUR help to change this up
| CHIMICHANGAS | |
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2 lbs. beef stew meat
1 1/2 c. water 2 cloves garlic, minced 2 tbsp. chili powder 1 tbsp. vinegar 2 tsp. dried oregano, crushed 1 tsp. salt 1 tsp. ground cumin 1/8 tsp. pepper 12 (10 inch) flour tortillas Fat for frying 2 c. shredded lettuce 2 c. Guacamole Radish roses In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn’t stick. Remove from heat. Using 2 forks, shred meat very fine.Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.
In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and radish roses. Makes 12. |
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First, the frying has to go. Bake them at 350 for 10-15 minutes instead. Instead of beef stew meat try lean turkey or chicken. And finally skip the commercially prepared guacamole. Go with diced avocado, lime juice and red onion. Good luck!
February 24, 2010 at 5:22 pmOh man. Tweaking recipes is like my favorite thing to do (yes I’m lame.)
Like Pamela said, I’d ditch the beef and go with lean turkey or chicken (I’d personally go with chicken…probably cooked and then shredded). I would marinate the chicken first though, probably in a zip lock and leave it like that for awhile. You don’t want dry chicken breast meat. And, I’d probably add a bit of chicken broth into the water and some coriander powder too.
This recipe needs tomatoes, onions, beans and some fresh cilantro and chili peppers.
As far as the tortillas go, I would heat them up as instructed, then butter spray the outsides. Spray a bit of Pam on a nonstick pan, and grill it for a bit until slightly crisped, then throw it back in the oven to crisp up a bit more. You can add some shredded cheddar cheese (low fat or FF) and sour cream too.
Let me know if you do try!
March 2, 2010 at 8:14 am