Ingredients with Measurements:
- 1 lb beef tongue (lengua)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato sauce
- 1/4 cup water
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
Special Equipment Needed:
- Large pot
- Skillet
- Tongs
- Deep fryer or large pot for frying
Step-by-Step Instructions:
1. Rinse the beef tongue and place it in a large pot. Cover with water and bring to a boil. Reduce heat to low and simmer for 3-4 hours, or until the tongue is tender.
2. Remove the tongue from the pot and let it cool. Once cool, remove the skin and slice the meat into small pieces.
3. In a skillet, sauté the onion and garlic until softened. Add the cumin, chili powder, salt, and black pepper. Stir in the tomato sauce and water. Add the sliced beef tongue and cook for 5-7 minutes, or until the sauce has thickened.
4. Preheat the deep fryer or large pot of oil to 375°F.
5. Place a spoonful of the beef tongue mixture in the center of each flour tortilla. Top with shredded cheddar cheese. Fold the sides of the tortilla in and then roll it up tightly.
6. Carefully place the chimichangas in the hot oil and fry until golden brown, about 3-4 minutes per side. Use tongs to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite toppings such as guacamole, sour cream, or salsa.
Time:
Preparation time: 15 minutes
Cooking time: 4 hours (for boiling the beef tongue) + 20 minutes (for sautéing and frying)
Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes 8 chimichangas.
Nutritional information:
Calories per serving: 370
Total fat: 18g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 860mg
Total carbohydrates: 32g
Dietary fiber: 2g
Total sugars: 2g
Protein: 20g
Substitutions for ingredients:
- Beef tongue can be substituted with shredded beef or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Add diced green chilies or jalapeños for a spicy kick.
- Top with a dollop of queso dip or enchilada sauce before serving.
Tips and Tricks:
- To make the beef tongue more tender, add a tablespoon of vinegar or lemon juice to the boiling water.
- Use toothpicks to secure the ends of the chimichangas before frying to prevent them from unraveling.
- Make sure the oil is hot enough before frying to prevent the chimichangas from becoming greasy.
Storage Instructions:
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chimichangas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the chimichangas on a platter with a side of guacamole, sour cream, and salsa. Garnish with fresh cilantro or chopped green onions.
Garnishes:
Fresh cilantro, chopped green onions, diced tomatoes, sliced jalapeños, guacamole, sour cream, salsa.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested Side Dishes:
Spanish rice, refried beans, corn on the cob, or a side salad.
Troubleshooting Advice:
- If the chimichangas are too greasy, the oil may not be hot enough. Make sure the oil is at 375°F before frying.
- If the chimichangas are falling apart during frying, use toothpicks to secure the ends.
Food Safety Advice:
- Make sure the beef tongue is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use a food thermometer to check the temperature of the oil before frying.
- Always wash your hands and cooking surfaces before and after handling raw meat.
Food History:
Chimichangas are a popular Tex-Mex dish that originated in Arizona in the 1950s. The dish typically consists of a flour tortilla filled with meat, beans, and cheese, then deep-fried until crispy.
Flavor Profiles:
The Lengua Chimichangas have a savory and slightly spicy flavor from the beef tongue and the tomato sauce. The cheddar cheese adds a creamy and tangy flavor to the dish.
Serving Suggestions:
Serve the Lengua Chimichangas as a main dish for lunch or dinner. They are also great for parties or game day snacks.
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Region: Mexican