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Carne Machaca Chimichanga Recipe

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This recipe for Carne Machaca Chimichanga, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Tovrea Dunlap
Added: Friday, September 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 C. shredded, cooked beef (5-6 lb. rolled top or round or sirloin tip roast.)
2 C. beef stock (canned or reserved from roast)
1 1/2 C. solid pack tomatoes, crushed
3 C. onions, finely chopped
1 T. salt
1/2 T. ground cumin
1/4 T. A-1 sauce
1/4 T. black pepper

Directions:
Directions:
Combine cooked,shredded meat and the rest of ingredients together in large cast iron skillet and simmer on top of stove for about 40 minutes. The machaca will be tastier and better if allowed to stand about 1/2 hour before making chimichanga. Place drained, large spoon full of meat mixture in center of large flour tortilla shell. Roll up. deep fat fry. I've used an electric skillet with 1 1/2 " of hot oil, to fry on one side, turn and fry other side. This helps prevent shell from coming lose and loosing filling during frying process.) Several can be fried at one time.

Top with desired topping: red or green sauce, sour cream, hot sauce or salsa, chopped tomatoes,shredded lettuce, chopped black olives, green sliced olives, and grated cheddar or white cheeses.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
(From Matta's Mexican in Mesa, AZ) This takes a little time to make, but it's a crowd pleaser

 

 

 

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