CHIMMICHANGA NAUGHTY MESSY OVERLOADED SUMPTIOUS FACE STUFFING BEEF CHIMMICHANGA WITH A RICH ENCHILADA SAUCE FINISHED OFF WITH SOUR CREAM, GUACAMOLE AND SALSA

 

There is an crispy beef chimmichanga under there somewhere !!!  Sometimes you just have to do over the top fully loaded food and just stuff your face and satisfy your belly!

 

Makes 4

 

Ingredients

For the chilli beef filling

1 big glug ooil

25g butter

1kg chuck steak twice minced

2 tsp mexine chilli powder

1 tsp garlic powder

1 tsp onion powder

1 Spanish onion fine diced

6 cloves garlic fine diced

1 tube concentrated tom puree

2 tins of top quality plum tomatoes

1 tsp dried chillies

1 fresh chilli fresh diced

Salt and ground black pepper to taste

 

For the enchilada sauce

1 tin of chopped tomato's

2 tbsp tom puree

1 onion fine diced

1 clove garlic fine diced

1 chilli de-seeded fine diced

1 tsp sugar

1 tsp fresh oregano chopped

Salt and pepper

 

4 large flour tortillas

1 tin re-fried beans

400g grated mexi mix cheese

(1/3 red Leicester/cheddar/mozzarella)

3 ltr veg oil for frying the chimmichanga

 

For the salsa

1 tin chopped toms

1 bunch coriander

1 juice of lemon

20 sliced jalapenos

40g tom puree

1 lrg pinch salt

 

Blend all the ingredients together and season to taste.  Best served chilled.

 

To make the guacamole

1 ripe soft avocado

lime juice

coriander

onion

salt

pepper

garlic

 

Beat all the ingredients in a pestle and mortar and season to taste.  Chill until needed.

 

Finishing touches

4 portions of salad

1 large pot sour cream 

 

To make the beef filling heat the ooil and butter in a large deep pan, soften the onions, not colouring, add the garlic and then after a few minutes add the beef and brown off.  Once browned off add the fresh and dried chillies, mexine chilli powder and garlic powder and tom puree mix in well, now add the tins of tomatoes and bring up to just a simmer and let cook for a couple of hours just ticking over.

 

The enchilada sauce, heat the ooil and butter and pan fry the onion until soft but not coloured add the garlic and gently pan fry for 5 minutes, add the chilli and sugar and caramelise for a couple of minutes then add the tomatoes and tom puree and herbs, then simmer for 10 mins, season to taste and adjust accordingly.

 

To assemble the chimmichanga, place the flour tortilla on the work top and paste the centre with some re-fried beans, then place your chilli beef filling on top, then top with cheese.  To wrap the chimmichanga fold over the first flap, and then the oppoiste flap, turn over and bring left and right sides up and over to the centre then turn over.

 

In a shallow pan bring the oil up to 200 degrees, place the chimmichanga parcel face down in to the oil and cook for approx 3 minutes, then turn over and cook for another 3-4 minutes until golden and crisp.  Remove and drain on paper.

 

Serve the chimmichanga with some plain rice and salad, top the chimmichanga with sour cream, salsa and guacamole, and a sprinkle of cheese...  Then drizzle over the enchilada sauce over the chimmichanga, perfect.