MACHACA CHIMICHANGAS
Steps:
- Add the Worcestershire sauce, soy sauce, water, lime juice, 1 tbsp oregano, cumin, 4 of the garlic cloves, 1 of the serrano peppers, olive oil, salt, and black pepper to a blender, and blend until smooth to make the marinade. Seal marinade and skirt steak in a freezer bag and marinate for 4-8 hours in refrigerator. Remove steaks from refrigerator and allow to come to room temperature. Wipe them off and pat them dry with paper towels, then cut them in half width-wise. In a large, heavy pot, heat two tablespoons of peanut oil over medium high heat. Working in batches, brown the steaks in the oil for about 90 seconds on each side, adding more oil as necessary. Set steaks aside on a plate. Add the onions, remaining serrano peppers, bell peppers, and remaining garlic to the pot, along with a little more oil if necessary. Season with salt and pepper. Lower the heat to medium, and saute until softened (about 5 minutes). Then, add tomatoes, beef broth, remaining oregano, and the steaks into the pot. Bring to a boil, then reduce to a simmer for two hours. Remove steaks from pot and let rest for 15 minutes. Meanwhile, bring pot back to a low boil and reduce slightly, stirring often. Shred the steaks, and add the meat back to the pot. Stir in cheese, and remove from heat. Warm tortillas slightly so that they are pliable. Evenly divide meat between tortillas, piling into the center. Brush the edges with egg whites, and then fold opposite sides into the center. Fold the top down, then fold the entire chimichanga over so that the seam is on the bottom. Secure with toothpicks if necessary. Heat about a half inch of oil over medium-high heat, and fry the chimichangas for about 30 seconds on each side.
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maham shahid
[email protected]I've made these chimis several times and they're always a hit. They're easy to make and so delicious.
Sheikh Mohsin
[email protected]These chimis were a bit too spicy for me, but my husband loved them.
Rawal Rb
[email protected]I had a hard time finding machaca, but I eventually found it at a local Mexican grocery store. The chimis were worth the effort!
Selim selim
[email protected]The machaca filling was a bit dry for my taste, but the chimis were still good.
Catgamer 109
[email protected]I made these chimis for a party and they were a hit! Everyone loved them.
Puspa Rokka
[email protected]I'm not a huge fan of machaca, but I thought I'd give this recipe a try. I was pleasantly surprised! The chimis were really good.
Genevieve Chimamanda
[email protected]These chimis were easy to make and so delicious! I love the combination of flavors in the machaca filling.
Reshma Nankoo
[email protected]I followed the recipe exactly and the chimis turned out great! I will definitely be making these again.
Verynice Olomy
[email protected]I'm not a fan of chimis, but I thought I'd give this recipe a try. I was pleasantly surprised! The chimis were really good.
Luyanda Snothando
[email protected]I've made these chimis several times and they're always a hit. They're easy to make and so delicious.
Mr g
[email protected]These chimis were a bit too spicy for me, but my husband loved them.
Jalal alzyady
[email protected]I had a hard time finding machaca, but I eventually found it at a local Mexican grocery store. The chimis were worth the effort!
Nickole Turner
[email protected]The machaca filling was a bit dry for my taste, but the chimis were still good.
Nishat Joyia
[email protected]I made these chimis for a party and they were a hit! Everyone loved them.
Alif BD
[email protected]I'm not a huge fan of machaca, but I thought I'd give this recipe a try. I was pleasantly surprised! The chimis were really good. The machaca filling was flavorful and the chimis were crispy and delicious.
peter joker
[email protected]These chimis were easy to make and so delicious! I love the combination of flavors in the machaca filling.
Cheyenne Herron
[email protected]I followed the recipe exactly and the chimis turned out great! The machaca filling was moist and flavorful, and the chimis were crispy on the outside and soft on the inside.
ishq_zadi_32
[email protected]These machaca chimi's were a hit with my family! The filling was flavorful and the chimis were crispy and delicious. I will definitely be making these again.