Recipe ingredients
- Almond red sauce
- 1 pound ground beef
- 1 clove garlic, finely chopped
- 1/4 cup raisins
- 1 teaspoon red chiles, ground
- 1/4 teaspoon cinnamon, ground
- 4 ounce green chiles, chopped, 1 can
- 8 flour tortillas
- 2 teaspoon margarine or butter, softened
- Jalepeno cream sauce
- 1/4 cup onion, finely chopped
- 1/4 cup almonds, slivered
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon cloves, ground
- 1 cup tomato, chopped, 1 medium
- 1 egg, large, beaten
Recipe method
- Prepare almond red sauce and jalepeno cream sauce. Reserve.
- Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown. Drain.
- Stir in remaining ingredients except tortillas, egg and margarine.
- Heat to boiling. Reduce heat. Simmer uncovered for 20 minutes. Stir occasionally.
- Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla.
- Fold one end of the tortilla up about 1 inch over the beef mixture. Fold right and lift sides over folded end, overlapping.
- Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine.
- Place seam sides down in ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch.
- Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.
- Serve with almond red sauce and jalepeno cream sauce.
Other mexican recipes:
Baked chimichangas recipe
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