Chimichanga Alamo

Name: Chimichanga Alamo
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 avocados, pitted and mashed; 439 grams refried black beans; 4 servings Freshly ground black pepper; 4 10-inchs 10-inch flour tortillas; 237 milliliters chopped fresh cilantro; 2 cloves garlic, grated on a rasp or finely minced; 454 grams 80 percent lean ground beef chuck; 1 teaspoon ground cumin; 1 small head iceberg lettuce, shredded; 8 pickled jalapeno slices; 1 teaspoon kosher salt; 4 servings Kosher salt; 2 Tbsps fresh lime juice; 1 Tbsp vegetable or olive oil; 237 milliliters shredded pepper jack cheese; 4 radishes, thinly sliced; 4 Roma tomatoes, seeded and chopped; 237 milliliters shredded cheddar cheese; 237 milliliters sour cream; 3 sprigs thyme, leaves stripped and chopped; 4 servings Vegetable oil, for frying; 237 milliliters finely chopped Vidalia or other sweet onion

You can never have too many main course recipes, so give Chimichangan Alamo a try. This recipe serves 4. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 50g of protein, 77g of fat, and a total of 1166 calories. This recipe is typical of Mexican cuisine. A mixture of vegetable oil, radishes, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Make the cilantro-avocado cream sauce: In a blender, combine the cilantro, avocados, sour cream, lime juice and a pinch of salt. Blend until smooth. Set aside.

Ingredients you will need

Cream Sauce

Lime Juice

Sour Cream

Avocado

Cilantro

Salt

Equipment you will use

Blender

Heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions, salt, a few grinds of pepper, the cumin and thyme. Cook, stirring, until the onions are tender, about 5 minutes.

Ingredients you will need

Onion

Pepper

Cumin

Thyme

Salt

Add the garlic and cook until fragrant, about 5 minutes.

Ingredients you will need

Garlic

Add the beef and break it up with a spoon or spatula as it browns. When the meat is cooked through, taste and, if needed, season with a pinch of salt.

Ingredients you will need

Beef

Meat

Salt

Equipment you will use

Spatula

Fill the chimichangas: Warm the tortillas in a microwave for just a few seconds. Using a rubber spatula or the back of a spoon, spread one-quarter of the beans in the center of each tortilla, making a rectangle with the rough dimensions of 6 inches by 3 inches.

Ingredients you will need

Tortilla

Spread

Beans

Equipment you will use

Microwave

Spatula

Add the beef directly over the beans. This leaves 2 inches of tortilla on the rectangle's short sides of the filling and 3 1/2 inches of tortilla on the long sides.

Ingredients you will need

Tortilla

Beans

Beef

Roll the chimichangas: With the length of the rectangle of fillings horizontal to you, use both hands to fold each side in and over the mound of beef. Then fold the flap closest to you over the beef, tuck it in gently but tightly and roll the burrito away from you. Set aside with the seam side down and continue with the rest.

Ingredients you will need

Beef

Roll

Fry the chimichangas: Fill a large straight-sided pan with an inch of oil and bring it to 350 degrees F. When the oil is hot, add 2 burritos at a time, seam-side down, adjusting the temperature to keep the oil at 350 degrees F. Cook until golden on the bottom, then roll and cook all sides, about 3 to 5 minutes total.

Ingredients you will need

Roll

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a paper towel-lined plate. Repeat with the rest.

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Paper Towels

Top the chimichangas: Turn on the broiler or preheat your oven to 500 degrees F.

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Oven

Place the chimichangas on a baking sheet, seam-side down.

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Baking Sheet

Mix the cheddar and jack cheeses in a bowl. Top each chimichanga evenly with cheese. Cook until the cheese melts, about 1 minute.

Ingredients you will need

Cheese

Equipment you will use

Bowl

Transfer each to a serving plate and top evenly with lettuce, cilantro-avocado cream sauce, tomatoes, pickled jalapenos and radish slices.

Ingredients you will need

Pickled Jalapenos

Cream Sauce

Cilantro

Tomato

Avocado

Lettuce

Radish

Photograph by David Malosh

Equipment

Recommended wine: Riesling, Sparkling Rose, Pinot Noir

Mexican works really well with Riesling, Sparkling rosé, and Pinot Noir. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Forge Cellars Classique Riesling with a 4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Forge Cellars Classique Riesling

#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.