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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
Ingredients Method Notes

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)

Method
 

  1. Preheat your smoker to 275 degrees
  2. 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
  3. 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
  4. After 25 min, remove the bay leaves and blend everything else until smooth
  5. 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
  6. After 2 hours, remove the meat from the Consome and either chop or shred,
  7. !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
  8. 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
  9. 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. 

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