September 20, 2019 10:17 am
When I made the carne adovada earlier in the week, I packaged most of it for the freezer. But I set aside just enough along with the reserved red chile sauce to make chimichangas like I had at “Little Anitas”. I promise you will love these chimi’s smothered in red and green chile with melted cheese. On the side I added some charro beans and a tamale for Joe. Every bite can only be described as a taste sensation so take time to savor every bite. This is one of those times when I wish I had a bigger stomach, but leftovers for lunch the next day was delicious! Once you have carne adovada on hand, the chimi’s are a breeze to make.
Take a 10 inch flour tortilla and fill it with a couple of heaping spoonfuls of carne adovada.
Fold the sides in and wrap around the filling rolling tight from the bottom up. If you would rather have burritos, then you can skip the frying part and go straight to plating.
Normally chimi’s are deep fried but I find you can get the same results from pan frying with just a little bit of oil in the pan. When the oil is hot fry on one side until it begins to brown and crisp. Use tongs to turn the chimi and brown on every side.
To plate it, place the chimi on the plate along with any sides. Add some of the red chile sauce over one half and green chile over the other.
Add a heaping amount of cheese and place under the broiler to heat and melt the cheese. Always be sure to use an oven safe plate and a potholder to handle the hot plate. Garnish with sour cream, guacamole, lettuce and tomato.
Are you hungry yet?
Carne Adovada Chimichangas Christmas Style
10 inch Flour Tortillas
Carne Adovada
Red Chile Sauce
Green Chile Sauce
Cheddar or Colby Cheese, grated
Charro Beans, optional
Guacamole, optional
Sour Cream, optional
Garnish with shredded lettuce and chopped tomatoes
Take a flour tortilla and spoon enough carne adovada to fill the inside of the tortilla. Fold two sides of the tortilla inward to cover the ends of the adovada. Hold in place and begin rolling the tortilla tightly over the adovada until it is completely rolled.
Heat approximately 1/4 cup of oil in a cast iron skillet. When hot, place the tortilla flap side down and let fry a minute or so just until it has browned and is crisp. Use tongs to turn the tortilla over and continue with each side until all sides are crisp.
Remove from skillet and lay on an oven safe plate along with any sides. Pour red chile sauce over half of the chimi and green chile over the other half, letting it run over into the plate . Sprinkle a good amount of grated cheese over top and place in the oven under the broiler. Heat chimi until the cheese has completely melted. Plate will be hot so be sure to use a pot holder to remove the plate.
Posted by NativeNM
Categories: Dutch Oven and Cast Iron, Entree, Recipes, Red or Green
Tags: Carne Adovada, Carne Adovada Chimichangas, Carne Adovada Chimichangas served Christmas Style, Carne Adovada Chimichangas smothered in Red and Green Chile, Christmas Style Chimichanga
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Am I hungry yet…yes! My only problem is that I’m in Europe so it will be a while before I can have something southwestern. 😊
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By Karen on September 25, 2019 at 10:34 am
I’m happy to say I’ve seen some of the fabulous meals you’ve had in Europe! You are eating well my friend, however if you ever get a craving for Southwest foods, I have a few things on the menu! Thanks for taking a minute to stop by! Safe travels!
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By NativeNM on September 25, 2019 at 1:35 pm
You know that you turned me on to chimichangas a couple of years ago and now we eat them all of the time. Bobby likes them better than burritos. Can’t wait to make your carne adovada version, but first I need to make a batch of carne. We’re approaching the holidays so that will be soon. 🙂
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By mjskit on October 7, 2019 at 9:26 pm
Glad you have now found Chimichangas! I’m like Bobby and love the texture and taste of the fried chimi over a burrito. I’m sure your carne will taste awesome, you have the best red chile recipes! Yes, time flies, the holidays will be upon us in no time!
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By NativeNM on October 8, 2019 at 9:55 am