beef, potato, and anaheim chile chimichanga

Beef, Potato and Anaheim Chimichanga

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

4.6 from 5 votes

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

48comments inBeef, Potato and Anaheim Chimichanga

  1. 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.

    1. Pati Jinich

      Jan 31

      Aw, thanks so much Sue! What can I say? I love cooking and spending time with my guys 😉

  2. 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?

    1. Pati Jinich

      Jan 31

      Absolutely Liz, go for your Hatch chiles and enjoy!

  3. Tina Osborne

    Jan 29

    Can you do the meat in a insta-pot

    1. Pati Jinich

      Jan 31

      I am not very much an Insta-pot expert Tina, but I guess yes!

  4. Anonymous

    Jan 14

    First time trying your recipes but love seeing you on PBS

    1. Pati Jinich

      Jan 16

      Thanks so much for tuning in 😉

  5. Mackenzie

    Jan 10

    Made these for supper and they were amazing!! Made fresh pico to go along with them;)

    1. Pati Jinich

      Jan 17

      Awesome Mackenzie, pico always make everything better, yum!

  6. Marilyn Rivas

    Jan 04

    What can i use instead of Anaheim chiles? I cant find them

    1. Pati Jinich

      Jan 05

      Poblanos would be your best be Marilyn, enjoy!

  7. Dana

    Dec 29

    Fantastic! We didn’t do the chimichanga part, we just made tacos, but absolutely fantastic!

    1. Pati Jinich

      Jan 06

      That works too, so glad you liked it Dana!

  8. 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!

    1. Pati Jinich

      Nov 22

      Great idea Lisa, thanks for sharing with me 😉

  9. Paula D Kimmel

    Nov 19

    Made these tonight, so delicious! Gobbled up by the family. I love trying your recipes.

    1. Pati Jinich

      Nov 22

      Delighted you guys liked the chimichangas Paula, thank you!

  10. Josephine Huerta

    Nov 18

    I am making this as I type! I have my own Sami, and she loves this recipe! Thank you, Pati!

    1. Pati Jinich

      Nov 22

      Aw, this is so cute, enjoy the chimichangas with Sami 😉

  11. 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.

    1. 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!

  12. 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.

    1. Pati Jinich

      Nov 22

      You are so very kind Vickie, gracias!

  13. 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.

    1. 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 😉

  14. 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! 😊

    1. Pati Jinich

      Nov 11

      That’s an idea Janet 😉

  15. 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.

    1. Pati Jinich

      Nov 11

      Here is the Salsa Tatemada recipe for you 😉 https://patijinich.com/pati_2020/pati_2020/sonoran-roasted-salsa/

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