If you like to have quick “go to” frozen burritos in your freezer, that taste amazing, then look no further because these Beef and Cheese Burritos are phenomenal and they’re so easy to make. I’m talking about oven roasted Barbacoa beef, green chili’s and cheese all wrapped up in to simplified zip lock baggies, just waiting for the taking. All you have to do is follow my simple instructions and these burritos can be sitting in your freezer, ready to go at a moments notice.
Barbacoa Beef and Cheese Burritos
In my opinion, Barbacoa makes some of the best Beef and Cheese Burritos and I’ll tell you why. There is flavor beyond flavor, in a Barbacoa roast, that is unmatched because of the many infused ingredients with the slow and low cooking method. You can use a plain old beef chuck or butt roast for the recipe and season it any way you like, but I highly recommend using the recipe I posted a while back and you can find my Chipotle style Barbacoa recipe here.
I use one 10″ Tortilla but you can use what ever size you like. I add approximately 7 ounce’s of Barbacoa roast beef, a small pinch of cheese and a tablespoon of green chili’s for each burrito.
Here’s a Chipotle Chicken Recipe you’ll just love and use again and again. It’s tender, juicy and full of flavor. The spice can be adjusted according to your specific tastes. I’ve portioned out the heat to a medium kick so adjust accordingly by adding or subtracting Chipotle Peppers. I’m using canned Chipotle Peppers with Adobo sauce so the smokey taste will spread further. Marination isn’t necessary but it never hurts if you want to throw this in the refrigerator over night or for even just a half an hour. It’s up to you.
Chipotle Chicken for Tacos & Burrito’s
There are a ton of different ways to use this Chipotle Chicken recipe but my favorite way to put this meat to use is with street style tacos, like the photo above or in a burrito. I even like to have it in a rice bowl, with a lot of other veggies, Tex-Mex style. But if you want to go “fast food” with this Chipotle Chicken, I highly recommend loading a burrito, 7 Layer style, with all the works. I’m talking about rice, beans, cheese, guacamole, lettuce and sour cream. That’s one of my favorite ways to prepare this recipe, Chipotle style Taco Hell. 😉
When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”. Now I don’t know How you like your Fried Chimichanga, but I like mine tender yet crispy all at the same time. Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?” Because you and I both know you can’t get that combination wrapped in plastic in the frozen section. So you’ll have to trust me when I say, It’s all in the tortilla baby!
Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds. The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s. Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria. Personally I prefer the Tortilleria. Why? Because they are light and slightly doughy which leaves more room for cooking. Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen. This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga! So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.
Fried Chimichanga Ingredients:
2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)
1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste
Combine all ingredients in a hot skillet in the order they are listed. Brown the meat then add the Chorizo and thoroughly cook. Add the vegies, then the seasonings. Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown. Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.