Almond Red Sauce; *(see note) 1 Pound Ground Beef 1 Clove Garlic; Finely Chopped 1/4 Cup Raisins 1 Teaspoon Red Chiles; Ground 1/4 Teaspoon Cinnamon; Ground 4 Ounce Green Chiles; Chopped, 1 can 8 Flour Tortillas; *(see note) 2 Teaspoon Margarine Or Butter;Softened Habanero Pepper Sauce *(see note) 1/4 Cup Onion; Finely Chopped, 1 sm. 1/4 Cup Almonds; Slivered 1 Teaspoon Red Wine Vinegar 1/2 Teaspoon Salt 1/8 Teaspoon Cloves; Ground 1 Cup Tomato; Chopped, 1 medium 1 Egg; Large, Beaten
Tortillas should be 10−inches in diameter and be warmed. Prepare Almond Red Sauce and Habanero Pepper Sauce; reserve. Cook and stir ground beef, onion and garlic in 10−inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stiroccasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of the tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1−inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce andHabanero Pepper Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heatvegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.
*Note:Almond Red Sauce
1/2 Cup Slivered Almonds; Toasted 1 Cup Onion; Finely Chopped 1 Clove Garlic; Crushed 2 Teaspoon Vegetable Oil 8 Ounce Tomato Sauce; 1 can 2 Teaspoon Paprika 1 Teaspoon Red Chiles; Ground 1/4 Teaspoon Red Pepper; GroundPlace almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about1 3/4 cups of sauce
*Note:Habanero Pepper Sauce
2 Cup Cups 12 Habanero chiles, stems removed, chopped 1/2 Cup Chopped onion 2 Cloves garlic, minced 1 Tablespoon Vegetable oil 1/2 Cup Chopped carrots 1/2 Cup Distilled vinegar 1/4 Cup Lime juice Sauté the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the mixture and the chiles in a blender, and puree the mixture until smooth. Combine the puree with the vinegar and lime juice and simmer for 5 minutes to combine the flavors. Strain the mixture into sterilized bottles and seal.
4 Cup All purpose flour 1−1/2 Teaspoon Salt 1−1/2 Teaspoon Baking powder 4 Teaspoon Lard or shortening 1−1/2 Cup Warm Water Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg sized balls and flatter between palms. With rolling pin,roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, approx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.
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