Until recently I had never tried homemade Chimichangas. I guess I must have been missing out all this time because these were great. If you are not familiar with the Chimichanga it is basically a burrito that is deep fried. This is a fairly lengthy recipe that requires a bit of work, but in the end you should find that it’s well worth it. If you like Mexican food, these should be a must try for you. If you don’t like the idea of deep frying this makes great burrito meat as well. I actually tried one before I deep fried them and it was great. I really enjoyed the nice flavor that the lime juice added to the meat mixture. For the meat, if you can find already cut up beef stew meat that would work well, and save a lot of time.  Enjoy.

Ingredients:
3 lbs pound boneless beef rump (cut into one inch cubes)
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 tablespoon all-purpose flour
2 tablespoons canola oil
2 onions (chopped)
3 teaspoons minced jalapeno pepper
2 tablespoons garlic (chopped)
2 ¼ cups beef broth
¼ cup red wine vinegar
1 (15 ounce) can pinto beans (drained and rinsed)
1 (15 ounce) can black beans (drained and rinsed)
¼ cup lime juice (about 3 limes)
½ cup fresh cilantro (chopped)
10 (11 inch) flour tortillas (warmed in the microwave)
Oil (for frying)
2 ½ cups shredded pepper jack cheese
2 cups iceberg lettuce (shredded)
1 cup sour cream
½ cup tomatoes (diced)

Cooking Instructions:

step 1: In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.  
Step 2: When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.

Step 3: In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.

Step 4: Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.
(Makes 5 Servings)

Some of you may wonder how they make the brown sauces at the Chinese buffets. The truth is, there are many different ways to make brown sauce and each of them is probably different in some way. Here is a pretty standard recipe for Chinese brown sauce that can be used with chicken, pork, beef, shrimp, ect. This is great for stir fry’s and I usually just coat chicken bits with a little corn starch, deep fry them and serve with this sauce. If you require some heat in your sauce try adding some red pepper flakes or chili paste.

Ingredients:
3 garlic cloves (minced)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 ½ cups chicken broth
1 tablespoon cornstarch
1 teaspoon oil

Cooking Instructions:

Step 1: In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.
Step 2: Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.

I thought the first calzones recipe I posted was amazing and I would say these BBQ chicken calzones are equally as delicious. If you are a big fan of Barbecue chicken pizza, you are sure to enjoy this recipe. The recipe combines amazing ingredients such as BBQ chicken, cilantro, bacon, and cheese. This is a great way to make use of leftover chicken. It calls for refrigerated pizza crust dough but you can make your own crust if you want instead. For the cheese, you could replace mozzarella with cheddar or even add a little smoked Gouda into the mix. Enjoy.

Ingredients:
4 slices of bacon
½ onion (chopped)
3 cups shredded cooked chicken breast meat
2/3 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons fresh cilantro

Cooking Instructions:

Step 1: Pre-heat the oven to 400 degrees. Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon from the pan and drain on paper towels. Crumble. Add the onion and shredded chicken to the pan and fry in the hot bacon grease. Fry until onion is tender. Stir in 1/3 cup of barbeque sauce. Remove from heat and mix in the crumbled bacon.

Step 2: Roll out the pizza crust dough onto a grease cookie sheet. Roll out to an even thickness and cut in half. Divide the chicken mixture between two pieces of dough, spreading the mixture to ½” of the edge or more. Drizzle the remaining BBQ sauce over the chicken mixtures. Sprinkle cilantro and mozzarella cheese over both. Fold the uncovered portion of the dough over the filling and press the edges together with a fork until sealed.
Step 3:  Place into the oven and bake at 400 degrees for 25 minutes or until browned to your liking. Allow to cool for a few minutes and then cut each calzone in half.
(Makes 4 Servings)

If enjoying eating at Mexican restaurants chances are you have tried or heard of Carnitas. I have wanted to try carnitas for awhile and this recipe looked like the best choice. The cooking process is very simple; the pork is simmered in an orange juice/chicken broth mixture until tender and then shredded. I did have a slight problem with getting the pork crisp in the pan. I was afraid to overcook it and it would become dry. I do prefer my taco meat to be a little on the juicy side. One method that I could recommend if you are having problems with the tradition pan method is to lay the pork out on a metal sheet pan and place it into the broiler until the outside of the pork becomes crispy.  This recipe can also be done in the slow cooker. If you do not use alcohol in cooking for certain reasons, it can be left out. Serve with guacamole, and/or Pico de Gallo.

Ingredients:
4 lbs boneless country style pork ribs
2 cups low sodium chicken broth
1 ½ cups fresh orange juice
6 garlic cloves (peeled)
1 medium onion (quartered)
2 teaspoon sea salt
1 teaspoon orange peel (grated)
¼ cup brandy
Flour or corn tortillas
Optional Condiments:
Shredded Monterey Jack Cheese
Lettuce
Guacamole
Pico de Gallo

Cooking Instructions:

Step 1: Cut the boneless pork ribs crosswise into thirds. Cut off any big chunks of fat from the pork and reserve (you will still want the small pieces of fat attached to the pork). In a deep skillet combine pork, reserved fat, 2 cups chicken broth, orange juice, garlic, onion, sea salt and orange peel. Bring to a boil. Reduce heat, cover and simmer until pork is tender (about 1 hour and 45 minutes), stir occasionally. Add more chicken broth if necessary during this time period to keep the pork partially submerged.
Step 2:  Once pork is tender uncover and bring to a boil. Boil pork mixture until the liquid is reduced by half. Stir in brandy. Boil while stirring often until the liquid evaporates and the meat browns and begins to crisp.  Remove from heat.
Step 3: Discard any lose pieces of fat and tear meat into thin strips. Serve on warm tortillas with optional condiments.
(Makes 8 Servings)

Black bean quesadillas are great for those who do not eat meat, and are looking for a delicious Mexican treat. These quesadillas are a little bit spicy and a bit sweet for a perfect combination. They include ingredients such as black beans and corn, along with salsa and brown sugar. I added a pinch of red pepper flakes just to add a little more heat to the mixture. If you require meat in your quesadillas, feel free to add chicken or beef.  These are very easy and can be prepared within 30 minutes. They are great as a main course or even as an appetizer. Top with extra canned salsa or fresh Pico de Gallo. Enjoy.

Ingredients:
2 teaspoons olive oil
3 tablespoons onion (finely chopped)
1 (15.5 ounce) can black beans (drained and rinsed)
1 (10 ounce) can whole kernel corn (drained)
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter (divided)
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey jack cheese (or more)

Cooking Instructions:

Step 1: In a large saucepan heat olive oil over medium heat. Add onion and cook until softened (about 2 minutes). Stir in beans and corn. Add sugar, salsa, and red pepper flakes. Mix well. Cook until heated through.
Step 2: Heat large skillet to medium heat. Melt 2 teaspoons of butter. Place a tortilla flat into the skillet. Spread cheese all over the top. Place some of the bean mixture over the cheese. Place another tortilla on top of the bean mixture. Cook until the bottom is golden brown. Flip and cook on the other side until golden brown.
Step 3: Repeat until all tortillas and bean mixture are gone, adding butter as needed.
(Makes 4 Servings)

Last week I posted a recipe for shredded beef for tacos, here is another great taco filling recipe, this time for shredded chicken. This recipe combines flavors such as tomato sauce, salsa, cumin, garlic, chili powder and taco seasoning to create some delicious shredded chicken for tacos. If you don’t want to simmer the chicken in a pan, you can do this whole recipe in the slow cooker as well. This makes some great Mexican shredded chicken for your tacos or burritos. Enjoy.

Ingredients:
2 boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce
¼ cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 garlic cloves (minced)
1 teaspoon chili powder
hot sauce (to taste)

Cooking Instructions:

Step 1: In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, cumin, garlic and chili powder. Reduce heat and simmer for 15 minutes.
Step 2: Start pulling chicken apart with 2 forks into strings. Cover and cook for another 5 to 10 minutes. Add hot sauce. At this point you can add water if needed as well, if the sauce becomes too thick. Cook until chicken is fully cooked.
(Makes 4 Servings)

I thought I would try a different type of chili this week, turkey chili. This chili uses ground turkey for a slightly different flavor from your average chili with beef. The result was one of the best chili recipes I have ever tried. There are so many vegetables packed into this recipe such as zucchini, onions, green onions, green pepper, tomatoes and beans. Don’t let the lengthy ingredient list discourage you from making this because it’s well worth it. What’s great about this recipe is if you don’t want to do much work, it can be cooked in the slow cooker. I love this chili topped with sour cream, green onions and cheddar cheese. Corn chips also go fantastic with this recipe. Give this a try for Cinco de Mayo, or any party or event. Enjoy.

Ingredients:
3 tablespoons oil (divided)
1 1/2 lbs ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoons chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) jar salsa
1 (14.5 ounce) can crushed tomatoes
1 (15.5 ounce) can kidney beans (drained)
1 (15.5 ounce) can black beans (drained)
1 (7 ounce) can chopped green chile peppers
1 medium onion (finely chopped)
1 green pepper (diced)
3 medium zucchini (halved lengthwise and sliced)
1 bunch green onions (chopped)
1 cup sour cream
1 cup shredded cheddar cheese

Cooking Instructions:

Step 1: In a large stock pot heat oil over medium-high heat. Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste. Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Step 2: Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. Add kidney beans and black beans. Continue cooking at medium heat for 10 minutes.
Step 3: While chili is cooking heat 1 tablespoon of oil in a skillet over medium high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. In the same pan used to fry the onion and pepper, add the last bit of oil and add the sliced zucchini. Stir fry for 5 minutes. Add the zucchini to the chili.
Step 4: Continue cooking for 15 minutes or more. Add water is chili becomes too thick. To serve- top chili with sour cream, cheddar cheese, and green onions. Serve with corn chips if desired.
(Makes 6 Servings)

Shredded beef tacos are some of the best; I prefer this method of cooking over using ground beef in a fry pan. This is the type of taco meat you would find in your more high quality tacos and burritos. This recipe uses a frozen rump roast, but don’t worry about using a frozen one, it will turn out fine. If you would prefer to use a fresh one, that will work as well but the cooking time will probably be less. What’s really great about this recipe is that the slower cooker pretty much does all the work. I will only include how to make the actual meat in the recipe because everything else is pretty basic. Used whichever type of taco shells you prefer, and optional condiments such as shredded cheese, lettuce, and tomato. Enjoy.

Ingredients:
1 (4 pound) rump roast (frozen or fresh)
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons garlic (crushed)
salt and black pepper (to taste)
1 bunch green onions (chopped)
1 cup cilantro (chopped)

Cooking Instructions:

Step 1: Place the roast into the slow cooker. Pour the wine and Mexican tomato sauce over the top of the roast. Season with garlic, and salt and pepper to taste.
Step 2: Cover and cook in the slow cooker on low for 9 hours (or less if using a fresh roast). When done the roast should shred easily.
Step 3: Shred the roast with 2 forks into the juices. Stir in green onions and cilantro.
(Makes 14 Servings)

It’s no secret I enjoy Mexican food, and with Cinco de Mayo coming up early next month, I will be posting a lot of Mexican recipes. This is a great recipe for anyone looking to make their own homemade enchilada sauce. This is specifically the red enchilada sauce. I personally prefer this over the green. This sauce beats anything you will find in the store, is easy to make and is extremely delicious. This goes perfect with any type of enchiladas… beef, chicken, pork, shrimp, ect. If you are looking for a solid enchilada sauce recipe, be sure to try this one. Enjoy.

Ingredients:
1 tablespoon olive oil
2 garlic cloves (minced)
1 teaspoon onion (minced)
½ teaspoon oregano
2 ½ teaspoons chili powder
½ teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
¼ teaspoon ground cumin
1 teaspoon dried parsley
¼ cup salsa
1 (6 ounce) can tomato sauce
1 ½ cups water

Cooking Instructions:

Step 1: In a large saucepan over medium heat, heat oil. Add garlic and stir fry for 30 seconds. Add onion, oregano, basil, chili powder, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce. Mix well. Stir in the water.
Step 2: Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
Step 3: Pour over pre-made enchiladas for baking.

Sloppy Joes are an American classic and favorite. The great taste of that sweet tomato sauce with the hamburger and vegetables is just too good to pass up. Sloppy Joes make a quick and easy meal if you are in a rush. Many of you may have made your own before, or used a canned sauce. This is so much better than a canned sauce. This recipe might be a little different because of the addition of mushrooms. If you do not want mushrooms in your Sloppy Joes, feel free to leave them out. I also topped mine with sliced provolone, which is totally optional as well. These are great for parties or game day. Enjoy.

Ingredients:
1lb ground beef         
2 stalks celery (finely chopped)
1 small onion (chopped)
8 ounces fresh mushrooms (sliced)
1 green bell pepper (seeded and chopped)
1 (8 ounce) can tomato sauce
¼ cup ketchup
¼ cup barbeque sauce
1 tablespoon brown sugar
1 teaspoon dry mustard
salt and pepper (to taste)
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
Sliced provolone cheese
Hamburger buns

Cooking Instructions:

Step 1: In a large skillet over medium high heat brown ground beef, celery, green pepper, mushrooms, and onion. Drain any excess fat. Stir in tomato sauce, ketchup, barbeque sauce, brown sugar, dry mustard, salt and pepper, Worcestershire sauce, and vinegar.
Step 2: Cover and simmer for 15-20 minutes stirring occasionally. If after 20 minutes the mixture still seems to watery, simmer for a little longer until the mixture has thickened.
Step 3: Serve on a bun and top with a slice of provolone cheese.