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Chimichanga Burritos

Difficulty : Easy
This recipe makes 10 chimichangas
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Total Time 5 hours
Course Main Course
Cuisine Mexican
Servings 0

Ingredients
  

  • 4 lbs boneless beef ribs (bone in are fine)
  • Al pastor seasoning (salt and pepper seasoning is fine as well)

Sauce

  • 1 large white onion
  • 1 garlic bulb, cut the narrow top off, no need to peeled 
  • 3 Roma tomatoes
  • 5 bay leaves, dried
  • 8 guajillo chiles, stems cut off and seeds removed
  • 3 tbsp chicken boullion
  • 1-2 tsp Chili powder
  • 1 tsp mexican oregano
  • 1 tsp ground cumin
  • 1 tsp salt (adjust to taste)

Garnish

  • Cilantro
  • Onion
  • 1 tsp salt, (adjust to taste)

Instructions
 

  • Preheat your smoker to 275 degrees
  • Season the short ribs with Al pastor seasoning (salt and pepper are fine as well) and then place them in the smoker for 3 hours
  • While they are smoking, make the sauce. Add all sauce ingredients in a pot with about 7 cups of water, boil them on medium heat for 25 min
  • After 25 min, remove the bay leaves and blend everything else until smooth
  • In a Dutch oven or the same pot, add the meat, cover with sauce and add more water as needed to fully submerge the meat. Boil for 2 hours on med high heat
  • After 2 hours, remove the meat from the Consome and either chop or shred,
  • !ow let’s make that chimichanga! On your large burrito tortilla, add meat, Oaxaca cheese, cilantro and onion, fold really well and use a toothpick to hold the tortilla together
  • In a skillet add about 1 inch of oil and preheat to 300 degrees, now fry the burrito about 30 seconds per side on all sides. Or until golden brown
  • Let cool before serving. 

Notes

In a a small bowl add the Consomme and top it off with cilantro and onion and a fresh squeeze of lime. You can strain the sauce if you want to. 
Keyword Chimichanga, Easy Chimichanga
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