Title: Baked Chimichangas
Categories: Mexican Ground Beef
Yield: 4 Servings
| | | Almond Red Sauce; * |
| | | Jalepeno Cream Sauce; * |
| 1 | lb | Ground Beef |
| 1/4 | c | Onion; Finely Chopped, 1 sm. |
| 1 | | Clove Garlic; Finely Chopped |
| 1/4 | c | Almonds; Slivered |
| 1/4 | c | Raisins |
| 1 | tb | Red Wine Vinegar |
| 1 | ts | Red Chiles; Ground |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon; Ground |
| 1/8 | ts | Cloves; Ground |
| 4 | oz | Green Chiles; Chopped, 1 can |
| 1 | c | Tomato; Chopped, 1 medium |
| 8 | | Flour Tortillas; ** |
| 1 | | Egg; Large, Beaten |
| 2 | tb | Margarine Or Butter;Softened |
* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. 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 th
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 ingreased 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. FRIED CHIMICHANGAS: Omit 2 T
Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.