172 ounces ground beef (AP)
26 ounces chopped onions
8 ounces green chili peppers, chopped
4 ounces all-purpose flour
1/2 teaspoon garlic powder
2 teaspoons ground cumin
1 tablespoon chili powder
30 ounces salsa (see notes)
3/4 ounce beef base
1 quart water
2 1/4 cups cold water
2 ounces cornstarch
Servings: 50
1. Brown meat in steam-jacketed kettle until internal temperature reaches 155°F. Drain.
2. Add onions and chili peppers to meat. Cook until tender.
3. Stir flour and seasonings into meat mixture.
4. Add Salsa, beef base, and water. Cook 15-20 minutes or until very thick. The filling may be prepared the day before and refrigerated.
5. Separate tortillas and place slightly overlapping in counter pans. Cover tightly and heat a few at a time for about 5 minutes or just until soft.
6. Mix water and cornstarch.
7. To Assemble:
. Brush edges of tortillas with water-cornstarch mixture.
2. Place No. 12 dipper or 4 oz meat mixture slightly below center of each tortilla.
3. Fold bottom edge over filling.
4. Fold sides in, then roll into a cylinder. If necessary, brush on more water-cornstarch mixture to help seal edges.
5. Place seam side down on baking sheets until ready to fry. Cover.
6. Fry at 350°F until golden brown and crisp. Internal temperature should be 165°F.
7. Place in counter pans with liners. Do not cover.
8. Serve with topping (recipe follows).
8. TOPPING
lb 8 oz Lettuce, shredded
3 lb 8 oz Tomato, chopped
3 lb 8 oz Guacamole
3 lb 8 oz Sour cream
3 lb 8 oz Black olives, chopped
3 qt Salsa or Spanish Sauce
9. Serve each Chimichanga with 1 oz each of shredded lettuce, chopped onion, Guacamole, sour cream, and olives; 2 oz Salsa. See Notes.
Salsa may be used.
7 lb shredded cooked beef may be substituted for ground beef. Omit browning the beef and sauté onions and peppers in a little shortening.
3 oz (1 1/2 cups) dehydrated onions, rehydrated in 2 1/2 cups water, may be substituted for fresh onions.
26 ounces chopped onions
8 ounces green chili peppers, chopped
4 ounces all-purpose flour
1/2 teaspoon garlic powder
2 teaspoons ground cumin
1 tablespoon chili powder
30 ounces salsa (see notes)
3/4 ounce beef base
1 quart water
2 1/4 cups cold water
2 ounces cornstarch
Servings: 50
1. Brown meat in steam-jacketed kettle until internal temperature reaches 155°F. Drain.
2. Add onions and chili peppers to meat. Cook until tender.
3. Stir flour and seasonings into meat mixture.
4. Add Salsa, beef base, and water. Cook 15-20 minutes or until very thick. The filling may be prepared the day before and refrigerated.
5. Separate tortillas and place slightly overlapping in counter pans. Cover tightly and heat a few at a time for about 5 minutes or just until soft.
6. Mix water and cornstarch.
7. To Assemble:
. Brush edges of tortillas with water-cornstarch mixture.
2. Place No. 12 dipper or 4 oz meat mixture slightly below center of each tortilla.
3. Fold bottom edge over filling.
4. Fold sides in, then roll into a cylinder. If necessary, brush on more water-cornstarch mixture to help seal edges.
5. Place seam side down on baking sheets until ready to fry. Cover.
6. Fry at 350°F until golden brown and crisp. Internal temperature should be 165°F.
7. Place in counter pans with liners. Do not cover.
8. Serve with topping (recipe follows).
8. TOPPING
lb 8 oz Lettuce, shredded
3 lb 8 oz Tomato, chopped
3 lb 8 oz Guacamole
3 lb 8 oz Sour cream
3 lb 8 oz Black olives, chopped
3 qt Salsa or Spanish Sauce
9. Serve each Chimichanga with 1 oz each of shredded lettuce, chopped onion, Guacamole, sour cream, and olives; 2 oz Salsa. See Notes.
Salsa may be used.
7 lb shredded cooked beef may be substituted for ground beef. Omit browning the beef and sauté onions and peppers in a little shortening.
3 oz (1 1/2 cups) dehydrated onions, rehydrated in 2 1/2 cups water, may be substituted for fresh onions.
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