Beef, Potato and Anaheim Chimichanga
Chimichanga de Guisado de Res
Recipe Yield
8 to 12 chimichangas
Cooking time
2 hours 50 minutes
Rate this recipe
Ingredients
For the cooked meat:
- 2 pounds beef chuck round or stewing meat, cut into 1- to 2-inch pieces
- 1/2 white onion
- 6 garlic cloves peeled
- 2 teaspoons kosher or sea salt
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
For the seasoned cooked meat:
- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 3/4 pound, 3 medium, potatoes peeled and diced (about 2 cups)
- 1 teaspoon kosher or sea salt divided
- 1/2 pound ripe roma tomatoes cored and diced
- 4 fresh Anaheim chiles roasted, peeled, seeded and diced
For the chimichangas:
- 8 to 12 large flour tortillas
- 2 tablespoons vegetable oil
- 2 cups shredded romaine or iceberg lettuce
- 1 cup crumbled queso fresco
- Mexican crema optional
- Diced tomato optional
- Ripe diced avocado optional
- Sonoran Roasted Salsa or salsa of your choice
To Prepare
To cook the meat:
- Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.
- Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.
To make the seasoned cooked meat:
- Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.
To make the chimichangas:
- Heat a comal, griddle or skillet over medium low heat for at least 3 to 4 minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.
- Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.
Comments
78comments inBeef, Potato and Anaheim Chimichanga
Terri
Apr 10
How much water or broth is added when first cooking the meat?
Pati Jinich
Jun 06
Enough to cover the meat in the pot Terri 😉
Portia Stauffacher
Apr 10
This recipe talks about the broth, however I don’t see any liquid listed in the ingredients. I would think it would be beef broth but want to be sure and the amount that should be used to cook the meat. Please confirm. Thank you.
Pati Jinich
Jun 06
The broth results of cooking the meat in water (make sure to add enough to cover the meat in the pot) and adding onion, garlic cloves, salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds after. This is the broth you have to strain and reserve 1 and 1/2 cups Portia 🙂
Lewis
Apr 07
Pati, I have been blessed to watch you and your family and friends for many years now and wanted to take a moment to thank you for sharing your knowledge, travel and experience in bringing authentic Mexican food to so many. You are absolutely delightful to watch and I have enjoyed watching your sons grow up. And I have introduced a lot of people to your show over the years. I am and will continue to be a devoted fan.
Pati Jinich
Jun 12
Thanks so much for spreading the love Lewis, un abrazo grande!
Malcolm Bendrey
Feb 13
You have inspired me a chef of many years to explore and cook your amazing food I love your insights and travels,you have opened a new world of flavours for me and loved ones to enjoy thanks Pati
Pati Jinich
Mar 08
Thanks to you for your kindness Malcolm!
Alma C.
Nov 07
Pati, made this for dinner including the flour tortillas! Delicious! Gracias for your recipes. I love your site too, so colorful, pics are beautiful, and recipe well written to make it easy to follow. Abrazo!
Pati Jinich
Nov 09
Thanks so much for your kindness Alma and for following, un abrazo!
Silvia
Oct 03
Pati,
I would like to freeze the chimichangas for my college kids to enjoy when they don’t have time to make a meal. Do recommend I freeze up to the step before frying? You and my Mamà are my go to for all Mexican recipes. Gracías.
Pati Jinich
Oct 24
You got it right, freeze before frying and then do when ready to enjoy!
Toni Holguin
May 07
Made these today, nice recipe. Made better cause I was alone in my kitchen listening to Pepe Aguilar. My son, like Sammy loved them. He asked if we could have them again the next day. Love all your recipes. Lost my mom and abuelita early and you have filled in something that was missing in my heart. Traveling with you is also so interesting and shows a different side of Mexico. Mas familia. Mas amor. No tanta violence. The wheat fields of sonora are beautiful. Thank you
Pati Jinich
May 13
Thanks to you for following and for the super sweet words Toni!
Hollie
Mar 30
These were soooo delicious! I had to have a leftover one for breakfast the next day! The flavors were amazing.
Pati Jinich
Apr 04
So glad your liked this recipe so much Hollie 🙂
Elle
Jan 29
You make NO mention of the amount of Water in your directions, just assuming from the video it’s just enough to cover the meat.
Pati Jinich
Feb 08
Correct, enough to cover the meat Elle 🙂
Steven Hlinka
Jan 20
Dear Pati,
First, thanks so much for being so down to earth as a person. I can tell that you have a genuine heart of gold.
Next, a chimichanga was the first Mexican food I ever tried over 40 years ago and used to be my go to favorite. Now all Mexican food is my favorite, especially because of the different variations from one region to the next.
I watch all your shows, and love your personal takes on recipes while still keeping them as authentic as you possibly can while making them easy for your viewers to make.
From our home to yours “God bless you and your family.”
God Bless Pati
Pati Jinich
Jan 22
You are incredibly kind Steve, big hugs to you and your family!
Deanna
Oct 22
what liquid and how much is used for cooking the meat?
Pati Jinich
Jan 04
It is cooked in water, enough to cover the meat once is placed in your pot Deanna 🙂
Sueli Nelson
Aug 23
My dear Patti, I follow you since you started your good shows and your boys were very young. You’ve come a long way, good girl, good job!! I very much like to see people succeed in what they like to do, and your recipes are always wonderful. Abrazos from a Brazilian cook!
Pati Jinich
Sep 18
Abrazos back at you Sueli, thank you 🙂
Roilandbarbara0@gmail.com
May 22
Patti, I really enjoy your shows. Looking forward to making the chimichangas. Your boys are a delight.
Pati Jinich
May 23
Thanks so much for you kindness to the boys, what can I say ? 🙂 Hope you will love the chimis!
Neomi
Apr 19
I made the meat for this recipe and used it as a filling for corn empanadas. It was a hit. My family is so happy that I discovered your show! Thank you Pati for the recipe. I am Mexican American and my great grandparents were from Sonora. Your show has helped me connect with my roots and my culture. I am learning so much! Thank you for sharing your passion and love of our culture and its cuisine. Your show has reminded me of how proud I am of my culture. Un abrazo desde California.
Pati Jinich
Apr 30
Thanks so much for the kind words Neomi, so glad you found me. Abrazos!
Mercedes
Apr 11
Made this entire meal after watching Pati Jinich and her son on PBS. It was delicious! It was so heartwarming to see her interact with her handsome son. Beautiful family. I had to substitute a poblano chili but it was yummy!!
Pati Jinich
Apr 11
Thanks so much for your kindness Mercedes, so glad you enjoyed watching me and Sami cooking these Chimis, un abrazo!
Leisa
Apr 01
Pati,
As a family, we enjoy watching you and this was our first Pati recipe, I believe. I just wanted to point out that the beginning of this recipe on this website doesn’t mention adding water to the pot but it says to bring to a boil. I’m sure you meant to say something like, “fill the pot with enough water to cover the meat”, at least that’s what I did. Thanks for your recipe and kindness!
Pati Jinich
Apr 11
Hi Leisa, you are absolutely right, and my apologies for the confusion, once in the pot, add enough water to cover the meat and then bring to a boil. Enjoy!
Michael G Johnson
Apr 01
Recipe says … Put meat in pot and “boil” ….What boils? Maybe I am missing something
Pati Jinich
Apr 11
Sorry for the confusion Michael, the first step should say to place the meat in a large pot or casserole, cover with water and bring to a boil. Thanks for catching this 🙂
Deborah R. Person
Mar 31
Saw her prepare this meal on tv with her son, it looked so good. Going to try this while I’m home. Have seen her show a couple of times,didn’t realize she had a web site.
Pati Jinich
Apr 11
So glad you are enjoying the show and now you found me here in the website Deborah, yay! Un abrazo 😉
Deborah Davis
Mar 30
I SAW this on KERA PUBLIC TV AND HAD TO MAKE IT!!
Pati Jinich
Apr 11
Yay Deborah, hope you liked the Chimis 😉
Alejandra Servin
Mar 27
I can’t believe I just now discovered your show!! The rice and chimichangas look delicious! El guisado se me antojo hasta solo. Que rico!!! Ya puse a grabar tu show!!
Saludos de Dallas, TX! 😊
Pati Jinich
Apr 11
Que alegria que me encontraste Alejandra, mil gracias!
Maddie
Mar 17
I’m vegetarian and made this with Cauliflower instead of Beef and I think this might one of the best things I’ve ever made! So delicious!
Thanks Pati, found you via your show on the create channel 🙂
Pati Jinich
Mar 20
So glad you found me Maddie, hope you have decided to stick with me 🙂 Great idea about using cauliflower in this recipe, yay!
Kathryn
Feb 24
Made this after watching your show and my teenage son said – This should be in the house at all times! Thanks for a new family favorite.
Pati Jinich
Mar 07
Awww, thank you guys! If teen approved it must be really good 🙂 Hugs to both of you.
Debra Chavez
Feb 18
Pati!
Thank you so much for this recipe!! We are new to watching your show on PBS and cannot get enough. I made the carnita from this recipe and finished it off and served like the brick-layer tacos on fresh corn tortillas with salsa roja de chile de arbol! Que Sabrosa comida! I look forward to trying many more of your recipes.
Abrazos y amor de Las Cruces, NM!
Pati Jinich
Feb 20
Que buena idea Debra! Me da tanta alegria que te haya gustado esta receta. Saludos hasta Nuevo Mexico!
Sue
Jan 31
I have just discovered you… watching you makes me sooo hungry! May I also say, as a mother of sons, how much I enjoy watching your interactions with Sami… very endearing.
Pati Jinich
Jan 31
Aw, thanks so much Sue! What can I say? I love cooking and spending time with my guys 😉
Liz
Jan 29
This sounds delicious, and all the ingredients are things I have on hand, except for one: I have a freezer full of roasted hatch chiles – could I substitute those for the Anaheims?
Pati Jinich
Jan 31
Absolutely Liz, go for your Hatch chiles and enjoy!
Anonymous
Jul 25
Hatch Chile are Anaheims.
Gloria Twiddy
Jul 25
I believe Hatch Chile is Anaheim.
Tina Osborne
Jan 29
Can you do the meat in a insta-pot
Pati Jinich
Jan 31
I am not very much an Insta-pot expert Tina, but I guess yes!
Anonymous
Jan 14
First time trying your recipes but love seeing you on PBS
Pati Jinich
Jan 16
Thanks so much for tuning in 😉
Mackenzie
Jan 10
Made these for supper and they were amazing!! Made fresh pico to go along with them;)
Pati Jinich
Jan 17
Awesome Mackenzie, pico always make everything better, yum!
Marilyn Rivas
Jan 04
What can i use instead of Anaheim chiles? I cant find them
Pati Jinich
Jan 05
Poblanos would be your best be Marilyn, enjoy!
Dana
Dec 29
Fantastic! We didn’t do the chimichanga part, we just made tacos, but absolutely fantastic!
Pati Jinich
Jan 06
That works too, so glad you liked it Dana!
Lisa
Nov 22
As we are eating plant based meals these days, I made this with portobello mushrooms. Braised them like the beef and then sliced them thinly. Delicious! Thank you, Pati, for inspiring a delicious plant based meal!
Pati Jinich
Nov 22
Great idea Lisa, thanks for sharing with me 😉
Paula D Kimmel
Nov 19
Made these tonight, so delicious! Gobbled up by the family. I love trying your recipes.
Pati Jinich
Nov 22
Delighted you guys liked the chimichangas Paula, thank you!
Josephine Huerta
Nov 18
I am making this as I type! I have my own Sami, and she loves this recipe! Thank you, Pati!
Pati Jinich
Nov 22
Aw, this is so cute, enjoy the chimichangas with Sami 😉
Stewart L
Nov 14
Pati- tonight I made a Sonoran feast. I made this recipe, the Fiesta Refried Beans, and the Salsa Colorados. All were excellent, but this recipe, especially, was fantastic. It was also fun. I’ve never roasted my own peppers and I did that today, using my broiler. Very successful. I even added a couple of poblanos i had and served them on top of the refined beans! I am really loving season 9 of your show. I like the cultural tie in you always do. I also like learning the methods of traditional Mexican cooking. I’m an experienced cook, but boiling meat without browning and adding aromatics, in a Norther European method, was new to me. This recipes method creates a really full bodied, balanced, yet complex stew. I also loved making Chimichangas. So much additional flavor from the fried tortilla. Thank you for you amazing disposition and your ability to share Mexican culture and cooking.
Pati Jinich
Nov 22
Stewart! Thanks so much for the feedback, you are way too kind. Delighted you decided to go for a Sonoran feast, enjoy!
Vickie Valenzuela
Nov 14
Show is excellent, recipes are great and well written. They are explained in perfect detail. Will continue to enjoy show. Thanks.
Pati Jinich
Nov 22
You are so very kind Vickie, gracias!
Robert Molessa
Nov 08
Cook the meat: place meat in soup pot and bring to a rolling boil. Is water put in the pot? What is brought to a rolling boil.
Pati Jinich
Nov 11
Yes Robert, sorry I was not specific enough; place the meat in a pot, add water to cover it and bring it to a rolling boil. Hope you enjoy the Chimichangas 😉
Janet Keys
Nov 07
Hi!
You should make a frozen meal line with all of your recipes because they look like they would taste AMAZING but too much detail & ingredients to cook at my home as it is just me! 😊
Pati Jinich
Nov 11
That’s an idea Janet 😉
CW
Nov 07
Can anyone please share the sauce recipe from Johnny’s Tacos? It was in the full episode but I cant find it amywhere.
Pati Jinich
Nov 11
Here is the Salsa Tatemada recipe for you 😉 http://patijinich.com/pati_2020/sonoran-roasted-salsa/