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Recipe Information
Description:
Mexican Beef Dish

Serves/Makes:6 or more

Ingredients
  • 2 lbs (.9 kg). beef stew meat
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) vinegar
  • 1 tsp (5 ml) salt
  • 1/8 tsp (1 ml) pepper
  • 1-1/2 cups (350 ml) water
  • 1 can chopped green chilies
  • 2 tbsp (30 ml) chili powder
  • 2 tsp (10 ml) dried oregano
  • 1 tsp (5 ml) ground cumin
  • 12 10-inch flour tortillas
  • oil or fat for frying
  • Garnish:
  • shredded lettuce
  • diced tomatoes
  • sour cream
  • pico de gallo or salsa, optional
Preparation
  • In medium saucepan combine all ingredients except tortillas.
  • Bring to boiling.
  • Cover; reduce heat and simmer about 2 hours or till meat is very tender.
  • Uncover and boil rapidly about 15 minutes or until water has almost evaporated.
  • Watch closely and stir near end of cooking time so meat doesn't stick.
  • Remove from heat.
  • Using 2 forks: shred meat very fine.
  • Spoon about 1/4 cup (60 ml) meat mixture onto each tortilla, near one edge.
  • Fold edge nearest filling up and over filling just till mixture is covered.
  • Fold in the two sides envelope fashion, then roll up.
  • Fasten with wooden pick, if needed.
  • In heavy skillet or sauce pan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or till golden brown.
  • Drain on paper towels.
  • Keep warm in 300 degree (150 C.) oven while frying remaining chimis.
  • Garnish with shredded lettuce, tomatoes, sour cream, etc.
Comments
This recipe takes some practice but it is worth all of the trouble. I have made it and had requests for it for years. ENJOY!!!!

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