Name: Chi-Chi’s Seasoned Beef Chimichangas (Copycat Recipe)
Yield: 8
Ingredients: 14 oz Crushed tomatoes; 1/2 cup Water; 3 Green onions; 2 cups Water; 1 tsp Kosher salt; 1 tsp Oregano; 1/2 tsp Black pepper; 1 tsp Sugar; 2 tsp Onion powder; 1 tbsp Beef base; 8 oz Green chiles; 3 Green onions; 3/4 cup Butter; 3/4 cup Flour; 1/4 cup Olive oil; 1/2 cup Yellow onion; 3 cloves Garlic; 4 oz. Ground beef; 1 tbsp Olive oil; 2 lbs Ground beef; 1 cup Yellow onion; 1/4 cup Green chiles; 1.5 tsp Kosher salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cumin; 1 tsp Dried oregano; 8 12-inch Flour tortillas; 8 oz Colby jack cheese blend

Instructions

Video

Make the Special Sauce

Place the crushed tomatoes, ½ cup water and 3 diced green onions into a blender and blend to a fine puree.
Add the puree to a large pot, then add 2 cups water, salt, oregano, black pepper, sugar, onion powder, beef base, green chiles, and 3 more diced green onions. Bring to a boil, then reduce to a simmer and simmer for 10 minutes.
Meanwhile in a separate pan, combine the butter and flour and whisk into a roux. Continue cooking the roux for about 5 minutes over low heat until it turns a light tan color and has a semi-dry appearance.
Whisk the roux into the sauce simmering in the pot, making sure there are no lumps. Simmer the sauce for another 10 minutes.
Meanwhile, in the pan you used for the roux, heat the olive oil, then add the yellow onions and sauté until soft. Add the minced garlic and sauté another minute, then add the ground beef and sauté until cooked through. Add this mixture to the simmering pot of sauce and simmer another 10 minutes.

Make the Seasoned Beef

Heat the olive oil in a pan and add 2 lbs. ground beef and all of the seasoned beef ingredients. Cook until the beef is no longer pink.

Assemble the Chimichangas and Fry

Heat oil in a heavy-bottom pan to 350° F - make sure there is enough oil to submerge the chimichangas about halfway.
To assemble your chimichangas, add 4oz of the seasoned ground beef and 1oz shredded cheese to a 12inch flour tortilla. Roll the tortilla over the meat and cheese, fold in the ends, then finish rolling, leaving the chimichanga seam side down. Do this to create 8 chimichangas.
Fry the chimichangas in two’s in the hot oil until golden brown on both sides. Serve them smothered in Special Sauce and garnish with sour cream and green onions.

Chi-Chi’s Seasoned Beef Chimichangas (Copycat Recipe)