How to Prepare Perfect Beef Chimichangas with Pico De Gallo, Guacamole & Sour Cream fit for newbie.

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For vegetable filling, heat oil in a frying pan and sautee the onion. add the chopped bell peppers and season with salt and oregano. when the peppers are almost cooked, add the salsa roja and cook on medium. Topped with cheese sauce, lettuce, sour cream, guacamole and pico de gallo. Served with rice, beans and salad.… Large deep fried chimichanga topped with queso fresco, chihuahua cheese and cilantro.

Prepare beef lean mince.
Provide garlic.
Provide paprika smoked.
Provide salt.
You need pepper.
You need oil.
Provide refried beans canned (mashed).
Prepare pepperjack cheese , shredded.
Provide oil.
You need to prepare salt.
You need pepper.
Use white onion chopped.
Provide bell peppers chopped.
Use salsa roja.
Use oregano dried.
You need to prepare salt.
Use parsley chopped.
Use jalapeno peppers chopped.
Use white onion chopped.
Prepare tomato chopped.
Prepare salt.
You need pepper.
Provide Avocados ripe.
Provide salt.
You need pico de gallo.
Use lime juice.
Provide flour tortillas (large ones, for burritos).
Provide sour cream.
Use pepperjack cheese , shredded.

Short Tips:

Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get the foremost juice out of citrus, roll it on a chopping board before slicing in.

To prepare the ground beef filling, heat the oil in a skillet. saute the garlic. add the beef mince and break it up with so it browns evenly. season with salt, pepper and paprika. set aside..
For the refried bean mash, heat loil in a large pan and all the refried beans. mix it around till it becomes smooth. add the pepperjack cheese and mix well. check for seasoning and add salt n pepper as required. set aside..
For pico de gallo, mix all the ingredients well and season as necessary. set aside..
For guacamole, mash the avocado flesh till smooth. add the pico de gallo, lime juice and salt as required and mix thoroughly. set aside..
For vegetable filling, heat oil in a frying pan and sautee the onion. add the chopped bell peppers and season with salt and oregano. when the peppers are almost cooked, add the salsa roja and cook on medium heat till the sauce thickens. set aside..
To prepare the chimichangas, first preheat the oven to 180 degrees C. lightly grease a baking dish with oil. set aside..
Heat the flour tortillas on a griddle, just till lightly toasted and pliable. place the heated tortillas in a casserole dish wrapped in tea towels (so they don't lose moisture and become brittle)..
To assemble, lay a tortilla on your worktop. place a thin layer of the refried beans in the center, and top it with a spoonful of the cooked beef. top it off with the vegetable filling and shredded pepperjack cheese..
Next, fold the tortillas, first the two sides inwards, and then the top and bottom so as to make an envelope. dont fold it too tight or it will burst while being baked, leave some room for steam to form..
Next, place the chimichangas seam side down in the greased baking dish. brush lightly with oil all over..
Bake in the prehaeted oven for about 20 minutes, till the chimichangas are crisp and golden brown..
Remove from the oven and let rest for 10 minutes. serve with pico de gallo, guacamole and sour cream on the side. enjoy!!.

Citrus marinated shrimp, mango, jicama, avocado and pico de gallo. All are served with rice, beans, or Caesar or ranch salad on the side, pico de gallo, guacamole, and tortillas. Traditional Mexican dish served on a hot skillet with homemade spicy molcajete sauce, potatoes, and pico de gallo. Oh, I absolutely love Pico de Gallo—the freshness of tomatoes, the clean flavor of cilantro, the cool, crisp wonderfulness of it all. I've always had trouble making Pico de Gallo.

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