Ingredients with Measurements:
- 1 lb flank steak
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/4 cup chopped cilantro
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, black pepper, lime juice, orange juice, and cilantro.
3. Rub the mixture all over the flank steak and let it marinate for at least 30 minutes.
4. Grill the steak for 6-8 minutes per side or until the internal temperature reaches 135°F for medium-rare.
5. Remove the steak from the grill and let it rest for 10 minutes before slicing it thinly against the grain.
6. Preheat the deep fryer or large pot of vegetable oil to 375°F.
7. Place a tortilla on a flat surface and add a spoonful of shredded cheese in the center.
8. Top the cheese with a few slices of the carne asada.
9. Fold the sides of the tortilla over the filling and then roll it up tightly.
10. Secure the ends with toothpicks.
11. Carefully place the chimichanga in the hot oil and fry until golden brown, about 3-4 minutes.
12. Remove the chimichanga from the oil and place it on a paper towel-lined plate to drain excess oil.
13. Repeat steps 7-12 with the remaining tortillas and filling.
14. Serve hot with your favorite toppings such as guacamole, sour cream, and salsa.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill: Medium-high heat
Internal temperature of steak: 135°F
Oil for frying: 375°F
Serving size:
6 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 890mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Cheddar cheese can be substituted with Monterey Jack or Pepper Jack cheese.
- Lime juice can be substituted with lemon juice.
- Orange juice can be substituted with pineapple juice.
Variations:
- Add diced onions and bell peppers to the filling for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make a vegetarian version by substituting the steak with grilled portobello mushrooms.
Tips and tricks:
- Make sure to slice the steak against the grain to ensure tenderness.
- Use toothpicks to secure the ends of the chimichangas to prevent the filling from falling out during frying.
- Serve with a side of rice and beans for a complete meal.
Storage instructions:
- Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and place the chimichangas on a baking sheet.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a bed of lettuce with a dollop of sour cream and a sprinkle of chopped cilantro.
- Garnish with sliced avocado and a squeeze of lime juice.
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the chimichangas are not crispy enough, increase the temperature of the oil or fry them for a longer time.
- If the filling is falling out during frying, make sure to secure the ends with toothpicks.
Food safety advice:
- Make sure to cook the steak to the recommended internal temperature to prevent foodborne illness.
- Use a meat thermometer to ensure accuracy.
Food history:
- Chimichangas are believed to have originated in Arizona in the 1950s.
- The name "chimichanga" comes from the Spanish word "chimichangas," which means "thingamajigs."
Flavor profiles:
- The carne asada is seasoned with chili powder, cumin, and garlic powder, giving it a smoky and slightly spicy flavor.
- The tangy marinade made with lime juice and orange juice adds a bright and citrusy flavor to the dish.
- The melted cheddar cheese adds a creamy and savory flavor to the filling.
Serving suggestions:
- Serve with a side of guacamole, salsa, and sour cream for dipping.
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Region: Mexican