Deep-Fried Beef Chimichangas with Guacamole

Name: Deep-Fried Beef Chimichangas with Guacamole
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 12 chimichangas
Cuisine: american
Ingredients: 3 ripe avocados; 1 large red onion, diced; 2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these); 1/4 cup freshly chopped cilantro leaves; 1/4 cup fresh lime juice (1 or 2 limes depending on size); 3 ripe tomatoes, seeds removed and diced; 3 cloves garlic, roughly diced; Salt and freshly ground black pepper; 12 large flour tortillas; 1 1/2 cups shredded Monterey Jack cheese; 1 liter vegetable or canola oil; 2 tablespoons olive oil; 1 large red onion, sliced; 3 pounds ground beef; 1 (6-ounce) can tomato paste; 4 teaspoons chili powder; 2 teaspoons ground cumin; 2 teaspoons celery salt; Salt and freshly ground black pepper

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Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 12 chimichangas

Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 12 chimichangas

Ingredients

For the guacamole:

3 ripe avocados

1 large red onion, diced

2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these)

1/4 cup freshly chopped cilantro leaves

1/4 cup fresh lime juice (1 or 2 limes depending on size)

3 ripe tomatoes, seeds removed and diced

3 cloves garlic, roughly diced

Salt and freshly ground black pepper

For the chimichangas:

12 large flour tortillas

1 1/2 cups shredded Monterey Jack cheese

1 liter vegetable or canola oil

For the ground beef filling:

2 tablespoons olive oil

1 large red onion, sliced

3 pounds ground beef

1 (6-ounce) can tomato paste

4 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons celery salt

Salt and freshly ground black pepper

Directions

Special equipment:

Wooden skewers or round toothpicks .

Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

My Private Notes

Show: Dinner: Impossible

Episode: Major League Ballpark Challenge

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