Barbacoa Meat Filling
(3) lbs. boneless beef chuck roast, cut in half
(6) Cups water
(1) tbsp. Knorr - Beef Flavor Bouillon
1-1/2 tsp. Garlic powder
(1) tsp. Ground cumin
1/4 tsp. Black pepper
(1) Medium yellow onion, cut into quarters
Mix all spices in water, add to a large stew pot or Dutch oven with chuck roast.
Set heat to a simmer and cover for 3 hours.
Add onion after an hour.
Make sure to turn over a couple of times during the cooking process.
Once cooked, you can shred the roast by pulling it apart or working with forks to pull with the grain of the meat to create shreds.
Salsa ~ sauce
In a blender, toss in:
(1) 15oz. can stewed tomatoes
1/2 Medium onion
1/2 tsp. Garlic powder
6oz. Pickled Jalapeño pepper with stems (add the 12oz for hot)
1-2 tsp. Linditas’ Mild Salsa Mix
(1) Handful fresh cilantro
Blend all ingredients for 30 seconds or to your liking……
8-12 Large flour tortillas
2-3 tbsp. of canola oil or lard
(2) Cups shredded Mexican cheese
(2) Cups shredded iceberg lettuce or Romain
(1) Cup Queso Fresco, crumbling cheese
(1) Avocado, cubed
(1) Fresh tomato, diced
(1) Cup salsa ~ sauce
(1) Cup Crema Mexicana, table cream
Refried bean & chorizo recipe (reference Lindita’s Breakfast episode)
To make the chimichangas:
Heat a comal or skillet over medium-low- heat for at least 3 to 4 minutes.
Heat the flour tortillas for about a minute per side, until completely heated through.
One by one, with a couple of generous spoonfuls of the bean spread, beef, and shredded cheese.
Fold in the sides, and set aside.
Once the chimichangas are ready, heat, 2 to 3 tablespoons of oil in a skillet over medium heat.
When the oil is hot, place the chimichangas in the pan with the seam side down and fry for a minute on each side, until lightly colored.
Drizzle with crema, and top with shredded lettuce, queso fresco, salsa, avocado,and tomatoes.
You too will be singing La Bamba like me and my beautiful Sister “Chavalita” after you make our Chimichangas and sip Dita RitasMargaritas