Shredded Beef Chimichangas
(Chimichangas de Carne de Res)
4 flour tortillas, 12-inch diameter
4 avocados, skinned and seeded
1 cup sour cream
2 pickled jalapeno chiles, seeded and minced
2 tablespoons vinegar from jalapeno can
1/4 cup cilantro, minced
Soften tortillas and wrap them in a towel to keep them warm.
Place about 2 cup to 2 1/4 cups of Shredded Beef on each tortilla.
Chop 2 of the avocados and apportion them equally on top of the Shredded Beef.
Fold the tortillas and fry one at a time until crispy.
Drain on a paper towel, then remove to a serving plate.
Meanwhile, mash the remaining 2 avocados; then stir in the remaining ingredients to make a thick, smooth sauce. A food processor makes quick work of this task.
Place the cooked chimichangas on individual serving plates and top them with the avocado sauce.
Southwestern Chimichanga Recipes