Try this tasty Tex-Mex chimichanga with fresh salsa and hot pepper sauce.
Ingredients
For the beef:
- 500 g17¾ oz beef skirt
- 2 mild red chillies
- 1 Pasilla chilli, finely chopped (optional)
- 150 ml5¼ fl oz red wine
- 2 large tomatoes
- 1 tbsp paprika
- 2 garlic cloves, finely chopped
- 1 tbsp Oregano
- 1 red onion, finely chopped
- 1 tsp cracked black pepper
For the rice:
- 200 g7 oz short grain rice
- 1 tbsp chopped jalapenos
- 1 tbsp chopped coriander leaves
- Juice of 1 lime
- 1 ltr Vegetable stock (optional)
For the rajas:
- 1 white onion, finely sliced
- 1 red pepper
- 1 Yellow pepper
- Juice of 1 lime
- 2 tbsp oil
For the salsa:
- 2 red chillies, deseeded
- 4 tomatoes
- 2 garlic cloves
- 1 tbsp coriander leaves
- ½ red onion
- A squeeze of lime juice
For the hot pepper sauce:
- 4 habanero peppers
- 1 red pepper or 2 mild chilli peppers
- 2 garlic cloves
- ½ diced red onion
- 50 ml1¾ fl oz white wine vinegar
- 1 tbsp sugar
- 1 tsp salt
To make the chimchanga:
Method: How to make Chilli beef chimichanga and jalapeno rice
For the beef:
Soften the onion and garlic in a little oil and then add the chopped beef.
When the beef starts to brown, add in all the other ingredients.
Cook for 30-40 minutes on a medium heat until the meat is tender and the wine and juices have been absorbed or evaporated.
Use a pair of forks to pull the meat apart into thin strands and cook on high for a further 2-3 minutes. Alternatively, place the beef into a blender and blitz for a few pulses until it is shredded.
For the rice:
Cook the rice in a pan with the coriander leaves, lime juice and stock. When it is soft and fully cooked, drain and stir in the chopped chillies.
For the rajas:
Add all of the thinly sliced vegetables into a pan with a little sunflower oil and cook on a low heat for 20-30 minutes.
Add a tablespoon of lemon Juice and some dried oregano if you want to boost the flavour intensity!
Fpr the salsa:
This takes a couple of minutes to make and is great to add a bit of zing to a dish. Prepare this fresh salsa at the last minute by roughly chopping all of the ingredients and stirring together in a bowl.
For the hot sauce
Heat the garlic, onions and chilli peppers in a pan for 3-4 minutes and then reduce the heat and add the vinegar, sugar, salt and tomatoes.
Cook for 5-10 minutes and then pass through a fine sieve.
To make the chimichanga:
Heat the tortilla in a pan for a few seconds to make it more pliable - remove and place on a chopping board.
Then place a dollop of rice in the centre of a flour tortilla and place a spoonful of the rajas on top with a decent serving of chilli beef and grated cheese.
Fold one side of the tortilla over the food in the middle and then fold the opposite side back to overlap. Next fold the two remaining sides.
Use 1 beaten egg as a wash/glue to stick the tortilla together. Brush on before folding and securing with the cocktail sticks.
If shallow frying place in a pan with vegetable oil until starting to turn crispy and then transfer to a baking tray in a preheated oven of 180C for 10 minutes.
Serve with Spicy Salsa, Hot Pepper Sauce, grated Cheese, Guacamole and Sour Cream for the full experience!
