Steak Chimichangas

Bit of history: my dad and I used to go to this Mexican restaurant, Las Palmas, where we would always order the same thing. "Number 11 with steak." It was rice and beans, a chili relleno, steak burrito, and steak chimichanga. That steak chimichanga was always what I would save for last. It was absolutely amazing. I decided I was going to try my hand at replicating it. While I didn't exactly nail it, I did make a damn good steak chimichanga that even Deadpool would approve of. They were actually super easy to make and there's room for customization. You could easily switch with chicken, pork, or ground beef. Give it a try. Or don't. More for me. As always, notes are in blue.

Steak Chimichangas (makes 4)

Ingredients

• 1-1/2 pound top sirloin, cut into cubes (feel free to use stew meat if you want)
• 1 onion, chopped
• 1 cup refried beans (we just used canned refried beans from Aldi)
• 1 can 8oz. tomato sauce
• 1 chipotle pepper in adobo sauce, chopped (again, right from the can)
• 1 teaspoon adobo seasoning
• 4 large (10") flour tortillas
• vegetable oil for frying
• shredded cheese of your choice (optional)

Directions

1. Heat a pan over medium high heat. Add a tablespoon of vegetable oil. Add the cubed meat, onion and adobo seasoning. Cook for 3-5 minutes, or until meat is browned and onions are starting to get soft. Remove from heat.
2. In a bowl, add refried beans, tomato sauce, and chipotle pepper. Mix ingredients until they are all incorporated. 
3. Take 1/2 of the sauce and add it to the meat. Mix until meat is evenly coated.
4. In a deep cast iron pan (if you don't have cast iron, find something you can fry in) heat about 2" of vegetable oil. 
5. Fun part, take 1/4 of the meat mixture and put it in the center of the tortilla.

   

   Visual aid.

   Roll the tortilla into a burrito shape using your favorite tortilla rolling method. There are tons on the internet. We just picked one that basically had us fold one side over, tuck in the sides, then roll it up. Like I said, hit YouTube, somebody more competent than I can show you how to do it. 
6. Drop the bad boy into the hot oil. One at a time. Fry for about 2-3 minutes, then flip it over and do another 2-3 minutes, or until golden brown all around. Remove to a plate lined with paper towels. Repeat process 3 more times!

   

   Glorious

7. Serve chimichanga on it's own, or top with the reserved sauce and shredded cheese.

   

   OH MAIS, OUIS. Wait, that's French.
   
   

   

   Good times!