Wednesday, April 2, 2014

Baked Chimichangas

A while back, Mr. Devilish Dish taught a South of the Border Cooking Class.  He shared his recipe for Homemade Ranchero Sauce.  The sauce is so good, he probably could have just given the people in the class straws and said, "Here ya go."  That might be considered a little socially unacceptable, so we came up with some delicious, baked chimichangas to serve with the sauce.  They might be slightly healthier than the fried version, if you don't count the fact the tortillas are dipped in melted butter to help make them crisp.  His cooking classes are not known for their dietary consideration.  He shares huge portions and uses lots of real butter and cream.  His theory is that he's teaching them HIS RECIPES and he wants them to have the FULL-FLAVOR version.  Then each student can alter the recipes at home to fit their family's needs if they so desire.  Honestly this recipe does not need any altering at all.  One chimichanga makes a very filling portion and there is less guilt involved because they are baked.  Try them soon, and definitely take the time to make the Ranchero Sauce to serve with them.  We usually serve them topped with the Homemade Ranchero Sauce, and our Mexican Rice and Cowboy Beans OR Refried Beans on the side. It's the perfect menu for your next dinner party. 
Mr. DD's Famous Baked Chimichangas.
Be sure to make his Homemade Ranchero Sauce too!
The Line-Up...
Pretty simple, it all gets thrown in one skillet!
Brown ground beef with garlic, cumin and oregano.
Add green chiles, taco sauce, sour cream
and cider vinegar.
Remove mixture from heat and set aside.
Melt butter in a shallow skillet.
Dip each tortilla in melted butter.
Place a spoonful of filling onto each tortilla.
Fold ends in, and then roll up.
Bake for 15 minutes until crisp.
Serve topped with Homemade Ranchero Sauce,
and garnish with sour cream.

Baked Chimichangas

1 pound ground beef
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1/4 cup diced green chiles
1/4 cup taco sauce
1/4 cup sour cream
2 tablespoons cider vinegar
1/2 cup unsalted butter
6 large flour tortillas

Preheat oven to 450 degrees F.  In a skillet over medium heat, season beef with salt and pepper.  Add garlic, cumin and oregano.  Cook until brown and crumbly.  Drain grease away.  Stir in green chiles, taco sauce, sour cream and cider vinegar.  Remove from heat.  Set aside.  Melt butter in a shallow skillet.  Place each tortilla in warm butter until soft.  Drain away excess butter and place tortilla on a flat surface.  Place a spoonful of filling down the center of tortilla.  Fold in each end of the tortilla and roll up to seal filling inside.  Place seam side down in a large baking dish.  Repeat with remaining tortillas.  Bake for 15 minutes.  Serve topped with ranchero sauce and sour cream if desired.

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 15 minutes

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