Mexican food???

Does anyone know how to prepare chimichanga, encheladas and fajita.

Please tell me? Mexican is one of my favorite kitchens.

thanks a lot.Mexican food???
BEEF CHIMICHUNGAS



3 lb. beef roast (I use boneless English cut chunk)

1 c. liquid (I use leftover coffee, water works too)

1 tsp. garlic salt

1 tbsp. cumin

1 tbsp. blackened red fish seasoning

1 (4 oz.) can green chilies

1 (8 oz.) jar green salsa (hot)

6-8 lg. tortilla shells

Oil for frying, about 2 inches deep

Extras for toppings:

Lettuce

Tomatoes

Salsa

Guaca mole

Black olives

Onions

Sour cream

Cheddar cheese



Cook roast in crock pot 5-7 hours with first 5 ingredients until tender. Cool on plate, reserving liquid. Shred meat. Add chilies and salsa. If less "heat" desired don't use all of or any of salsa. Make gravy out of juice using 1-2 tablespoons cornstarch in some water and add to boiling juice. Add enough gravy to meat mixture only to add some moisture to meat.

Put approximately 1/2 cup meat, some cheese if desired onto lower middle portion of tortilla. Fold sides in. Start at bottom and roll up keeping sides in from unfolding. Fry in oil, folded side down, using toothpicks to hold together if desired. Fry until brown and crispy. Top with toppings



ENCHILADAS



3 lbs. of chicken breast, boiled, cut into small pieces.

40 soft shells (aztec brand doesn't hold up well!)

2 family sized cans of tomato sauce

2 large cans enchilada sauce

1 large container of sour cream

1 large family sized can of cream of mushroom soup

2 packets of taco seasoning mix

2 bell peppers, green, red, or yellow

1 medium onion

1 tbsp. cumin

1 jar of your favorite salsa

1 package shredded taco cheese

salt %26amp; pepper to taste



This recipe makes a LARGE recipe. You can scale it down by cutting ingredients in half.

Combine the chicken/or other meat, taco mix, onion, bell pepper, cumin, and salt %26amp; pepper to taste. Also add in the mushroom soup. Cook over heat till you have a nice creamy mix %26amp; taste.



10-15 minutes before you are done cooking the above mixture, add the sour cream and the salsa. Mix well and set aside.



Combine 2 lg. can tomato sauce and 2 lg. can enchilada sauce in a bowl. Place 1/2 of this mixture in another bowl.



Spread some of the red sauce in bottom of pan and dip the shells in the sauce. Place the shells on pan and fill with mixture, roll tight, place in pan.



Save some red sauce for the top. Fill pan and top with remaining sauce and taco cheese, cover with foil.



Heat 20-30 mins. at 350 until cheese is melted and heated through.





Steak Fajitas Recipe

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Ingredients

1 lb of flank steak or skirt steak

1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.

2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips



Marinade:

Juice of 1 lime

2 Tablespoons of olive oil

2 cloves garlic, peeled, minced

1/2 teaspoon ground cumin

1/2 fresh Jalape?o pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalape?o pepper!)

1/4 cup chopped fresh cilantro, including stems



Method

1 Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.



2 Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.



3 Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.



4 Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.



5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)Mexican food???
Go to the Food Network website. All the recipes, tips, etc. you could want for any type of cuisine.Mexican food???
Chimichangas are basically deep-fried burritos-- flour tortillas stuffed w/ meat and beans and rice, sealed up (that's the trick), then fried.



I do have recipes for the other two requests, though.





Three Cheese Chicken Enchiladas



1/3 cup oil

10 corn tortillas

1 can mild enchilada sauce

4 oz cream cheese

4 oz sour cream

1/4 tsp salt

1/4 tsp cumin

1/4 tsp pepper

2 cups shredded chicken (about 2 small breasts, poached)

2 cups shredded Monterrey Jack cheese

2 cups shredded cheddar cheese

1/4 cup green onions (about 3)

sour cream

guacamole



Heat oven the 350oF. In a small skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften. Lay staggered on a plate.



In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, all of the cheddar cheese and green onions.



Pour 1/3 of the enchilada sauce on the bottom of a greased 9x13” pan. Place 1/3 cup of chicken mixture in a tortilla and roll tightly. Place seam side down. Cover with the remaining enchilada sauce. Cover w/ foil, and bake for 25 minutes. Remove foil, sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes, Garnish with sour cream and guacamole.

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Sour Cream Chicken Enchiladas



Filling:

4 chicken breasts

1 onion, chopped

1 T. margarine

1 (4 oz.) can chopped green chiles

1 - 1/4 C. shredded cheddar cheese

2 (4 oz.) cans sliced mushrooms, drained

1/2 t garlic powder

1/2 t chili powder

1 cup sour cream (can use low fat)



8 large flour tortillas



Sauce:

1/4 c flour

1/4 c melted butter

1 -1/2 c shredded monteray jack cheese

1 -1/2 c sour cream

chili powder to taste



Rinse chicken. Cook in water to cover until tender. Drain, reserving 1-1/2 cups of broth. Cool, debone, and chop. (Leftover cooked chicken or a roasted deli chicken meat can also be used.)



Saute onion in margarine in large skillet. Add chicken, green chilis, mushrooms, cheddar cheese, garlic powder, 1/2 t chili powder and 1 c. sour cream. Mix well.



Microwave tortillas until softened. Spoon chicken mixture into each tortilla and roll. Place seam side down in 13X9 baking dish.



Blend flour and butter in saucepan. Stir in reserved broth and 1 C. jack cheese, 1-1/2 cups sour cream and additional chili powder. Pour over enchiladas. Bake 350 for 30 minutes. Sprinkle with remaining jack cheese and put back in oven until cheese melts.

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Sizzling Fajitas



1/4 cup vegetable oil, divided

3 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Dash hot sauce

Salt and freshly ground black pepper



1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)

1 medium onion, halved and sliced lengthwise

1 green bell pepper, sliced

1 red bell pepper, sliced

8 (8-inch) flour tortillas

1 lime, juiced, for topping

Sour cream, for topping

Salsa, for topping

Guacamole, for topping

Cheddar cheese, shredded, for topping





In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.



When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

--Paula Dean