1 chuck roast – slow-cooked until it can be easily shredded with a fork. You can bake with a little water, slow cook or boil – shred the meat and take off all fat. Chuck roast has a lot of flavor and can be very lean if fat is extracted prior to shredding.
sauté 1 onion,2C of fresh salsa, 2-4t of cumin, 2 cans of chopped mild Ortega chilies and cook down until most liquid is absorbed – you can add 1T of flour if still too much liquid.
Heat flour tortillas (heating the tortilla allows it to be workable and not break) and place approximately 2T of mixture inside the flour tortilla and fold sides to seal your chimichanga pocket.
You can bake the prepared chimichanga or you can fry in olive oil or canola oil.
Blend Sour Cream with 1-2 chipotle peppers to make the most amazing addition to an already great dish!
I serve with fresh pico de gallo and chipotle sour cream, a fresh southwestern salad, green rice and black beans.
Sauté 2C long grain rice (I use Uncle Ben’s) in a skillet until it is translucent (clear), It can have a bit of golden brown to it. In blender or food processor I put one head of lettuce, 1 onion, 1 bunch of cilantro leaves, 1 head of garlic (if you like, 1/2 jalapeño pepper and 2C of chicken stock or water, blend until it is liquid. Then pour liquid mixture over the sautéed rice, turn down heat and simmer until it is cooked. Then add 1 t of butter and salt and pepper. This rice can be frozen in either zip lock bag or plastic container for future use.
1 bag of black beans – wash in cold water thoroughly – you can either soak over night or fast cook and rinse. Chop two onions finely – add to the clean beans and fill the pot with water to cover the beans (about an inch above), keep adding water as it cooks down. Once your beans are soft you can add water one more time to get the “refried” texture. I sometimes cook the beans for 4-5 hours on medium heat until perfect consistency. I sometimes add cumin, and for sure salt and pepper. The beans are high in protein and no fat!