Get in line Donal, Aniceto and whoever wants to move next door. Competion is coming your way. Do you rent your basement by the way with a set of stairs to your kitchen???
I love showing your recipes to my mom, and it's funny how at the end you brought up the wet debate. She likes the wet style, like with covered enchiladas, but last time I made them crunchy like your family likes, and she gave the "not bad" look, her highest praise. I never thought about putting some aside in the freezer, and I'm definitely going to use that.
I was introduced to making Chimichangas in 1981/82 by a cook who made them at a Mexican restaurant. These were the large ones 14 inch tortilla, beans, ground beef, and cheese, and deep fried. Served with sour cream n guacamole and never drenched with sauces or queso. Very good stuff, thanks for sharing!!
I did something like this at lunch today. I had some frozen leftover Stromboli filling but no sub rolls and didn’t want the trouble of making a batch of pizza dough. What I did have was two large flour tortillas, so they became Strombo-Chimis. Pretty good, if I do say so.
I had to come back & comment again! I made these last night & watched your video while cooking & OMG, they were perfect!!! I've never rolled them so nicely before or fried them. It was all I could do not to want to eat them for like the next week, breakfast, lunch, dinner 😂 (I made them to freeze). I love your seasonings here even better than your taco seasoning mix. This says so much about your cooking talents, but also your teaching tecniques. You are THE best, thank you so much for doing what you do. I've learned so much from you! Mine came out just like yours & can't tell you how shocked I was that I actually did it, ha! One question though. How do you fry them from frozen? Thaw first I guess?
Yummmmmmy I eat beans almost everyday I'm half Mexican. I can live with beans and tortillas and my homemade salsa. I've never made chimichangas though. Good to watch, maybe I will now.
So I just made this a few mins ago. Although I don’t eat beef I had some Elk burger in the fridge. It was phenomenal!!!!!! This will be my next meal for my next hunting adventure!!! Thanks Mama!!!! 👍🏻👍🏻👍🏻👊🏻👊🏻
Omg!! That crunch at the end with your hubby!!! Drool!!! It looks and sounds sooooo good!! 🤤😋🤤😋 Now I’m off to the store to buy all the ingredients! 😂😅 Love your content!! ☺️❤️
I have been following your channel for over a year now. I appreciate you for your wonderful recipes and I enjoy how you explain the process of making your recipes. Thanks a million from down southwest Texas.
Im from the netherlands and in love with Mexican food i see on tv so im making nachos and chinichangas this week for the first time i wanne make my own refried beans & use 1 portion for the nachos and 1 for the chimichangas (i cant buy them so i have to soak my own black beans o ordered online ) i love your instructions and how you show diff methods.. i for sure will make the smooth avocado dip (without cilantro, i can't eat that cus it taste like soap 2 me) but mabye add pickled jalapeno i cant wait to see my fam try them i will 4 sure subscribe for more real home cooked mexican recipes i love the way you explain things
I love it when you tell us how to freeze and cook later. I am always looking for things I can freeze because I am cooking for one. Thank you for adding all of the tips and tricks!
I always rub a little water around the outside edges of the tortilla so that it will stick to itself. Never had a problem with them coming undone. These chimichangas look tasty. Thank you for the cooking lesson.
They will stick better with a slurry of a/p flour & water (make a paste). This works better to close the tortillas that don’t look “homemade” ie: Mission Brand. I find for me the store bought ones that look more “homemade” & not fluffy/commercial looking stick to themselves better. That slurry works good on this fluffy/commercial type ones.😁
If you heat the tortillas a little, it becomes more playable, make it easy to fold. These look yummy! The avocado sauce sounds great, must make that soon!
Absolutely beautiful! My Mama use to make these nice and crunchy when I was little. Most people serve them wet, but I am NOT a wet burrito fan. LOL. I'm going to try your recipe! Thank you for sharing! Made me happy cry with the memories, and my longing for a good dry recipe. Thank you again. 🥹 GOD BLESS!
I LOVE how you can use your leftovers to create a new meal! I have charro beans in my frig right now; I'm gonna try your recipe for tomorrow's dinner. Thanks for the idea!
Mom tied her burritos with a string when she deep fried them. Then cut the string off to serve. I love my Chimichangas with cheese on top and covered with chili. Yum.
I’ve made your enchiladas and Spanish rice twice now and my family is in love!!!!!! They were so good! ❤️😍🥰😋😋😋 I will definitely be trying this! Yum!!!
i love it, i know what i'm gonna cook tonight, you teach a french chef how to do that, no missing part and honest regarding the difference between deep fry and hoven... thanks a lot
Made these tonight, one with turmeric & chicken fajita seasoning, and one with your mix, and I am in love. Great tips about how to fry them too! I was super prepared! Thank you :)
I made these with some leftovers, served it with a salad and some leftover rice. So simple, so quick, so delicious. Thanks for the recipe I definitely liked it.
How timely, just ran out of frozen chimi's & am making more today! Last time I used your taco seasoning mix in the ground beef, it was soooo good, thanks! I usually air fry them from frozen, but I am going to try your frying method tonight & love the crunch too! Your hubby is so cute loving on your chimi's 😂 Here's another method for keeping the tortilla closed. I wish I could remember where I found the vid to give the guy credit - he filmed in a restaurant kitchen making rolled & fried tacos. Anyway, mix flour & water to a thickish consistency & dab a little on the end of the tortilla like glue, pressing to seal closed. Yuck, right, but works like a charm & you can't taste it at all, would never know it's even in there. So far, have never had one unroll while banging around in the air fryer.
Your hubby seems so content and pleased with anything you prepare for him. He is so blessed to have chosen you to be by his side; I know that I would be blessed to be your neighbor! : > D Just woke up, but would surely love to eat that for breakfast. Gale
"Kudos" for Me!!! I made the Chimichangas and Yummy! Crunchy and delicioso! With mexican rice on the side! Thanks for your easy recipes! Kudos for you too! 🙌🎉🎆🎇💕😄
I love your recipes and the way you cook for your family. I make Mexican dish using your recipes coz I know they are simple, practical and yummy to picky kids. I'll leave the complicated, everything made from scratch Mexican dish to restaurants and a big margarita on the rocks too! Thanks! Please continue to share your recipes.
I just love to hear you say "torl-TEE-ya". Another great video. Thanks for your practical, non-pretentious and VERY helpful videos! I look forward to each and every one. p.s. your husband is a very lucky man!
I liked your simple explanations. I lived most of my life in Tucson and OMG, I miss the little mexican restaurants on every other street corner. I had to teach myself how to make tortillas, refried beans and the mexican rice. Chimichangas are easy..or so I have always thought so. Thank you and I subscribed
These look killer! But you only made two each? I think I would eat at least two myself! Thanks for making them in the oven too. I’m not a purist, but I shy away from frying much because of the mess.
I made this one night ago. The family already wants it again next week. I have made some of your other recipes and the family Appreciates you breaking up our dull menu.
I made these today and they were wicked delicious! (I'm from New England and wicked means awesome ;-) I would use a smaller tortilla next time, as the ones I bought were marked Burrito size, but they were much too big to get 8 servings. I made 7 and they were a little skimpy on the filling. They measure 10 inches across, I think I would prefer 8 inches. I also used a beaten egg applied with a pastry brush to seal the seam, and it worked great, it sealed them nice and tight! Not a single one of them opened up or even lifted. Great recipe! Thanks for sharing it with us!
I just tried the recipe but with babybel instead of cheddar cheese.Delicious!My friends and sister asked me a ton of questions and said they will do it too!
I'm making this tonight. I can't wait. I've been wanting to make these ever since I saw this video for the first time. I make several of your recipes and love them all. I have made the creamy green salsa 3 times including today for tonight's dinner. Thank you a thousand times for all of your great recipes and techniques! Myself and my family utilize them and will do so going forward. Much love, from Washington state ♡
Thanks for the insights I have been making my own version by "cooking" in my panni press and they come out crispy Question: how do you deal with the remaining oil after you finish frying? I tend to avoid frying because I find the clean up more work than I want to spend time doing, just lazy I guess 😁
5 ปีที่แล้ว +1
I pour it in a throw away container and trash it. I agree though, frying anything can be messy.
The one you said was burned, and overcooked, was actually the one that made me drool, I want it! I get tortillas from a company out of Mexico, called La Tahona, nice and thin and really just great Tortillas!
At 1:22 when she is breaking up the ground beef, Did you notice how it is nice and pink on the outside but inside it's full of dull gray colored meat? It's a trick a lot of supermarkets use, when the ground beef turns grey/brownish they cover it with a thin layer of fresh pink colored ground beef and rewrap it. Also when steaks turn grey/brown they just open the package flip the steak over pink side up and rewrap them. (My brother works in the meat dept at Krogers 30 + years, he says don't buy prepackaged steaks always asked them to cut you new ones). P.S. Discolored meats are not necessarily bad for you, but they're just not as fresh as pink meat which sells faster.
Making these tonight! Ty for the recipe! What size tortillas did you use? I bought fajitas sized so I am praying that they work. I came across Herndez guacamole/salsa dip that’s refrigerated so I will see if it’s family approved!
5 ปีที่แล้ว
I used burrito sized, but any size works, they just might come out smaller. It's still good though. 😊
Are these better than the enchiladas??? I’m doing a project for school and we need to make authentic food from around the world and I picked mexican culture. So I need to know which you guys/girls would pick. Thanks
Mmm. That crunch from your Hubby at the end. That’s where it’s at! Perfect 👍🏻, Anjelica. Thanks for sharing your passion for providing great food for your family and multiple options for your audience/viewers. ❤️
Is it advisable to seal the wraps with ait of flour and water to seal ? will they split if you do. For some strange reason i keep thinking they should be dipped in a batter (AP & cornflour), for the life of me i can not come up for a reason why i am thinking that AP & cornflour batter is needed? Thanks for the recipe take care and God bless.
Hello and Congrats for your helpful & educational videos. Would you, please share with us a link to where we can see those transparent knob covers you use on your stove? They seem to protect the knobs very well. Again; Congrats and ...Thank you!
5 ปีที่แล้ว +1
I'll have to find one for you. I actually bought these from a store that closed down. I think you can find them on Amazon. The stove knobs are child saftey kknob covers by the brand Saftey 1st. 😊
@ Gochujang Mamá , You are by far, the best cook I have ever seen, on the internet or T.V,! Everything you cook looks so delicious that I am actually jealous of your husband. Keep on cooking! Que Dios bendiga a su familia. Dile a tu abuela que le dije "Hola". La VI en uno de tus videos y me gusta.
I'm just getting started in cooking and I am a fan of your channel! Thank you for your detailed instructions and expertise. Loving all your video's and recipes I've seen so far! I WANT that Potato Masher you're using! Do you have a link to it or can you please tell me where you got it? I'd greatly appreciate it! Keep up the awesome video's and thank you again for helping us cook awesome meals.. even with a father's love ;)
I made your chicken n cheese ones the other night and family loved them. Trying these now. Thank you for showing how to make tortillas from scratch on chicken cheese vid as well!
Only seen 2 of your videos but so far I have loved both. Going to try and make this one today. Although how you roll the tortilla looks kinda difficult.
Hello Angelica I want to say I love mexican food but since I found your recipes I am more in love now than ever you sure do make some delicious food and I made a few dishes from your recipes and today I made beef chimichanga’s and boy was they GOOD next time gone to put some jalapeños in them just wanted to say THANK YOU KEEP UP THE GREAT WORK. JEFFERSON
I adore a good Chimi. My first chimi was in Phoenix at a restaurant called 'Georges Ole'. I was maybe 10 or 11 years old which was 55 years ago. It was a Red Chile Burro deep-fried then topped with a red sauce, lettuce, cheese, tomatoes and a big dollop of Guacamole and Sour Cream. That's the benchmark I use for any Chimi. Georges Ole moved to Scottsdale and renamed to 'Aunt Chiladas'. The restaurant is located in Scottsdale (I think). Now when I make a chimi or any burro I want crispy, instead of fryong in oil I toast the chimi and spread butter on the tortilla once it's stuffed and place it on a hot griddle until it's toasted then add my toppings. Now that I live in northern VA for the past 32 years and there's no good Mexican restaurants like what I've found in AZ I just wait until my trip home to AZ or when I see my friends in NV or CA and indulge. 😁
Made this tonight for the 1st time. They're so amazing :) I will only make these as my chimichanga recipe. We loved them and want them again in the future. Thank you again! So much ♡
After many failed attempts to keep them from unraveling, I began to tie them with cotton string. Problem solved. Now I buy uncooked flour tortillas, wrap and tie with string prior to dropping them in my deep fryer. Uncooked tortillas really cook up nicely. Now if I just had a seasoning combination I loved I would have a home run. Gonna try this recipe real soon.
I was in college in Corpus Christi the first time I had a chimichanga.. campus cafeteria. They served them with a red sauce poured over after frying. I fell in love ! I love creamy guacamole .. I'm definitely trying this recipe very soon. Thank you :D
I also bought the tortillas you have here and. I just had a super hard time to roll them! So I heated them in oil then we got them rolled! E I thought g I should let you know because it’s easier to do . ❤️❤️❤️
Looks so yummy! I always heat my tortillas on the comal before rolling them up, makes them more pliable. I need to try your dipping sauce it looks delish! Thanks for sharing!
Found your channel today. Made a really boring version of these today. So good!! But lacking in flavour since in just winged it. I love the idea and my kids think they're great. Just used some chicken flavoured rice, seasoned ground beef, and cheese. Baked them in the oven. Definitely going into our meal rotation with a few tweaks next time.
Stright to the point that is what keeps me coming back!!
If you warm the tortillas up a little before you wrap them up, they'll hold a little better and will be easier to work with. Love your channel!!
I’m jealous of your husband 🤣
I love your recipes!!! Keep them coming 😍
Ok that does it, I'm going to buy the house next door to you. You should start a bed and dinner. Love your videos.
Yum Yum
I know when they were crunching on that thing I was so hungry
Get in line Donal, Aniceto and whoever wants to move next door. Competion is coming your way. Do you rent your basement by the way with a set of stairs to your kitchen???
Donald Walls hahahahahahaha
Vvv Ilele 69 Lieks coment
I love showing your recipes to my mom, and it's funny how at the end you brought up the wet debate. She likes the wet style, like with covered enchiladas, but last time I made them crunchy like your family likes, and she gave the "not bad" look, her highest praise. I never thought about putting some aside in the freezer, and I'm definitely going to use that.
I was introduced to making Chimichangas in 1981/82 by a cook who made them at a Mexican restaurant. These were the large ones 14 inch tortilla, beans, ground beef, and cheese, and deep fried. Served with sour cream n guacamole and never drenched with sauces or queso. Very good stuff, thanks for sharing!!
I did something like this at lunch today. I had some frozen leftover Stromboli filling but no sub rolls and didn’t want the trouble of making a batch of pizza dough. What I did have was two large flour tortillas, so they became Strombo-Chimis. Pretty good, if I do say so.
Sounds good. I haven't a clue how to make that but it does sound good.
This is what being a good cook is really about, working with what you have. I’d eat a Srombo-Chimi in a New York minute!
I had to come back & comment again! I made these last night & watched your video while cooking & OMG, they were perfect!!! I've never rolled them so nicely before or fried them. It was all I could do not to want to eat them for like the next week, breakfast, lunch, dinner 😂 (I made them to freeze). I love your seasonings here even better than your taco seasoning mix. This says so much about your cooking talents, but also your teaching tecniques. You are THE best, thank you so much for doing what you do. I've learned so much from you! Mine came out just like yours & can't tell you how shocked I was that I actually did it, ha!
One question though. How do you fry them from frozen? Thaw first I guess?
Looks great. The avocado dip looks amazing. Your husband must be the happiest man in the world!
Yummmmmmy I eat beans almost everyday I'm half Mexican. I can live with beans and tortillas and my homemade salsa. I've never made chimichangas though. Good to watch, maybe I will now.
So I just made this a few mins ago. Although I don’t eat beef I had some Elk burger in the fridge. It was phenomenal!!!!!! This will be my next meal for my next hunting adventure!!! Thanks Mama!!!! 👍🏻👍🏻👍🏻👊🏻👊🏻
Omg!! That crunch at the end with your hubby!!! Drool!!! It looks and sounds sooooo good!! 🤤😋🤤😋 Now I’m off to the store to buy all the ingredients! 😂😅 Love your content!! ☺️❤️
I have been following your channel for over a year now. I appreciate you for your wonderful recipes and I enjoy how you explain the process of making your recipes. Thanks a million from down southwest Texas.
WOW!! Great job! I totally agree with you when it comes to the dipping part. I can’t stand soggy chimichangas.
Im from the netherlands and in love with Mexican food i see on tv so im making nachos and chinichangas this week for the first time i wanne make my own refried beans & use 1 portion for the nachos and 1 for the chimichangas (i cant buy them so i have to soak my own black beans o ordered online ) i love your instructions and how you show diff methods.. i for sure will make the smooth avocado dip (without cilantro, i can't eat that cus it taste like soap 2 me) but mabye add pickled jalapeno i cant wait to see my fam try them
i will 4 sure subscribe for more real home cooked mexican recipes i love the way you explain things
Love how you make everything so easy to follow along and simple! 💜
I love it when you tell us how to freeze and cook later. I am always looking for things I can freeze because I am cooking for one. Thank you for adding all of the tips and tricks!
Same 😎
I always rub a little water around the outside edges of the tortilla so that it will stick to itself. Never had a problem with them coming undone. These chimichangas look tasty. Thank you for the cooking lesson.
They will stick better with a slurry of a/p flour & water (make a paste). This works better to close the tortillas that don’t look “homemade” ie: Mission Brand. I find for me the store bought ones that look more “homemade” & not fluffy/commercial looking stick to themselves better. That slurry works good on this fluffy/commercial type ones.😁
If you heat the tortillas a little, it becomes more playable, make it easy to fold. These look yummy! The avocado sauce sounds great, must make that soon!
Absolutely beautiful! My Mama use to make these nice and crunchy when I was little. Most people serve them wet, but I am NOT a wet burrito fan. LOL. I'm going to try your recipe! Thank you for sharing! Made me happy cry with the memories, and my longing for a good dry recipe. Thank you again. 🥹 GOD BLESS!
Another delicious recipe. I love how much your husband enjoys your food.
im a big fan of chimichangas , I'm going to try both methods ,but I like the pan fried the best. .thanks for sharing
I LOVE how you can use your leftovers to create a new meal! I have charro beans in my frig right now; I'm gonna try your recipe for tomorrow's dinner. Thanks for the idea!
Mom tied her burritos with a string when she deep fried them. Then cut the string off to serve. I love my Chimichangas with cheese on top and covered with chili. Yum.
I’ve made your enchiladas and Spanish rice twice now and my family is in love!!!!!! They were so good! ❤️😍🥰😋😋😋 I will definitely be trying this! Yum!!!
Perfect! These will do nicely for dinner tomorrow’. I’m currently in a cooking slump with 3 picky eaters lol Thanks! 😊
i love it, i know what i'm gonna cook tonight, you teach a french chef how to do that, no missing part and honest regarding the difference between deep fry and hoven... thanks a lot
Watching how crunchy they were was pretty tantalizing! How yummy!
Made these tonight, one with turmeric & chicken fajita seasoning, and one with your mix, and I am in love. Great tips about how to fry them too! I was super prepared! Thank you :)
I made these with some leftovers, served it with a salad and some leftover rice. So simple, so quick, so delicious. Thanks for the recipe I definitely liked it.
OMG, this looks insanely delicious! Good on you for ignoring the critics and serving it your own way. Food is love, not doctrine.
How timely, just ran out of frozen chimi's & am making more today! Last time I used your taco seasoning mix in the ground beef, it was soooo good, thanks! I usually air fry them from frozen, but I am going to try your frying method tonight & love the crunch too! Your hubby is so cute loving on your chimi's 😂
Here's another method for keeping the tortilla closed. I wish I could remember where I found the vid to give the guy credit - he filmed in a restaurant kitchen making rolled & fried tacos. Anyway, mix flour & water to a thickish consistency & dab a little on the end of the tortilla like glue, pressing to seal closed. Yuck, right, but works like a charm & you can't taste it at all, would never know it's even in there. So far, have never had one unroll while banging around in the air fryer.
Your hubby seems so content and pleased with anything you prepare for him. He is so blessed to have chosen you to be by his side; I know that I would be blessed to be your neighbor! : > D Just woke up, but would surely love to eat that for breakfast. Gale
I enjoyed looking at this video. Looks like I'm going to make chimichagas for dinner tomorrow. Thanks so much.
Just love watching the hubby eat.
"Kudos" for Me!!! I made the Chimichangas and Yummy! Crunchy and delicioso! With mexican rice on the side! Thanks for your easy recipes! Kudos for you too! 🙌🎉🎆🎇💕😄
I love your recipes and the way you cook for your family. I make Mexican dish using your recipes coz I know they are simple, practical and yummy to picky kids. I'll leave the complicated, everything made from scratch Mexican dish to restaurants and a big margarita on the rocks too! Thanks! Please continue to share your recipes.
OMG I love chimichangas! Thank you for showing the differences b/w baked and fried.
Used this recipe for my christmas party and it was a HIT. Friends kept raving about the sauce. thank you foresting this .
The CRUNCH sounds amazing 😋😋
I just love to hear you say "torl-TEE-ya". Another great video. Thanks for your practical, non-pretentious and VERY helpful videos! I look forward to each and every one.
p.s. your husband is a very lucky man!
I liked your simple explanations. I lived most of my life in Tucson and OMG, I miss the little mexican restaurants on every other street corner. I had to teach myself how to make tortillas, refried beans and the mexican rice. Chimichangas are easy..or so I have always thought so.
Thank you and I subscribed
How do you clean/reuse the leftover oil? Do you storage it in a pot/pan? And I made your flour tortillas... Amazing ty ☺
My wife loves chimichangas from our fave Mexican restaurant. I'm gonna use these tips to make some at home. Thanks for posting.
I do agree , I like them nice and crunchy taste better that way.
Love all your recipes thank you I like how you make everything so simple and it’s delicious I see your husband loves your cooking 🥰
Yummy. like how you pick each individual spice and their amounts. Have you seen the sodium in taco seasoning packs!?!?
Looks really good and simple to make. I’m making these. Thanks for the video.
These look killer! But you only made two each? I think I would eat at least two myself! Thanks for making them in the oven too. I’m not a purist, but I shy away from frying much because of the mess.
I made this one night ago. The family already wants it again next week. I have made some of your other recipes and the family Appreciates you breaking up our dull menu.
that crunch at the end just made my mouth water!
I'll take the fried ones please. They look absolutely delicious!!!
Either way looks delish!!
Completely disregarding video and chucking these things in the deep fryer🤣
And one of the baked ones as a chaser.
I agree the crunchy is what you’re after in a chimichanga thanks how do frozen ones fry up?
I made these today and they were wicked delicious! (I'm from New England and wicked means awesome ;-)
I would use a smaller tortilla next time, as the ones I bought were marked Burrito size, but they were much too big to get 8 servings. I made 7 and they were a little skimpy on the filling. They measure 10 inches across, I think I would prefer 8 inches.
I also used a beaten egg applied with a pastry brush to seal the seam, and it worked great, it sealed them nice and tight! Not a single one of them opened up or even lifted.
Great recipe! Thanks for sharing it with us!
These look so delicious! I have a question. You have these tiny white bowls with handles that you use to add spices, where did you get them?
I just tried the recipe but with babybel instead of cheddar cheese.Delicious!My friends and sister asked me a ton of questions and said they will do it too!
I'm making this tonight. I can't wait. I've been wanting to make these ever since I saw this video for the first time. I make several of your recipes and love them all. I have made the creamy green salsa 3 times including today for tonight's dinner. Thank you a thousand times for all of your great recipes and techniques! Myself and my family utilize them and will do so going forward. Much love, from Washington state ♡
Looks simple, easy and a winner in my book. Going to have to try these out. Glad to know you can freeze the extras.
Thanks for the insights
I have been making my own version by "cooking" in my panni press and they come out crispy
Question: how do you deal with the remaining oil after you finish frying?
I tend to avoid frying because I find the clean up more work than I want to spend time doing, just lazy I guess 😁
I pour it in a throw away container and trash it. I agree though, frying anything can be messy.
@ Thank you
I strain my cooking oil with a fine mesh screen and a little bit of cheesecloth poured into an airtight metal container. Amazon has them.
Thank you for sharing your wisdom in authentic food I've been munching away on your delicious recipes 😁
The one you said was burned, and overcooked, was actually the one that made me drool, I want it! I get tortillas from a company out of Mexico, called La Tahona, nice and thin and really just great Tortillas!
At 1:22 when she is breaking up the ground beef, Did you notice how it is nice and pink on the outside but inside it's full of dull gray colored meat? It's a trick a lot of supermarkets use, when the ground beef turns grey/brownish they cover it with a thin layer of fresh pink colored ground beef and rewrap it. Also when steaks turn grey/brown they just open the package flip the steak over pink side up and rewrap them. (My brother works in the meat dept at Krogers 30 + years, he says don't buy prepackaged steaks always asked them to cut you new ones). P.S. Discolored meats are not necessarily bad for you, but they're just not as fresh as pink meat which sells faster.
Loncho Ours don’t even cut meat anymore it’s all pre-packaged and shipped in. No getting it freshly cut anymore.
@ShrapkiN that too? they're all full of tricks arn't they
Publix super markets is always fresh
@@arabellasmith8841 not everyones as blessed as us to have publix 😂😂
Thanks for that info i was wondering about that!
So do I have to freeze them or can I just fry them right after I’m done preparing them ?which is the best way if so
Making these tonight! Ty for the recipe! What size tortillas did you use? I bought fajitas sized so I am praying that they work. I came across Herndez guacamole/salsa dip that’s refrigerated so I will see if it’s family approved!
I used burrito sized, but any size works, they just might come out smaller. It's still good though. 😊
thank you for your video, one question though, did you fry your shells and in what? they look darker than when in the package.
Are these better than the enchiladas???
I’m doing a project for school and we need to make authentic food from around the world and I picked mexican culture. So I need to know which you guys/girls would pick.
Thanks
Mmm.
That crunch from your Hubby at the end.
That’s where it’s at!
Perfect 👍🏻, Anjelica.
Thanks for sharing your passion for providing great food for your family and multiple options for your audience/viewers. ❤️
I love this recipe. I too prefer a chimichanga that isn't smothered with sauce. I love the crunch. This salsa you made is guud too.
Is it advisable to seal the wraps with ait of flour and water to seal ? will they split if you do. For some strange reason i keep thinking they should be dipped in a batter (AP & cornflour), for the life of me i can not come up for a reason why i am thinking that AP & cornflour batter is needed?
Thanks for the recipe take care and God bless.
I looked this up because I love chimichangas, i definitely want to make these for work lunch thank you!!
Hello and Congrats for your helpful & educational videos. Would you, please share with us a link to where we can see those transparent knob covers you use on your stove? They seem to protect the knobs very well. Again; Congrats and ...Thank you!
I'll have to find one for you. I actually bought these from a store that closed down. I think you can find them on Amazon. The stove knobs are child saftey kknob covers by the brand Saftey 1st. 😊
@; Thanks a lot gor your prompt and kind response. Your willingness to be of help is gratefully appreciated. Cheers👍!!!
I'm sure this would work out well in the air fryer as well!
@ Gochujang Mamá , You are by far, the best cook I have ever seen, on the internet or T.V,! Everything you cook looks so delicious that I am actually jealous of your husband. Keep on cooking! Que Dios bendiga a su familia. Dile a tu abuela que le dije "Hola". La VI en uno de tus videos y me gusta.
I'm just getting started in cooking and I am a fan of your channel! Thank you for your detailed instructions and expertise. Loving all your video's and recipes I've seen so far! I WANT that Potato Masher you're using! Do you have a link to it or can you please tell me where you got it? I'd greatly appreciate it! Keep up the awesome video's and thank you again for helping us cook awesome meals.. even with a father's love ;)
I made your chicken n cheese ones the other night and family loved them. Trying these now. Thank you for showing how to make tortillas from scratch on chicken cheese vid as well!
Made theses today! Super great recipe! Thank you!
Only seen 2 of your videos but so far I have loved both. Going to try and make this one today. Although how you roll the tortilla looks kinda difficult.
Hello Angelica I want to say I love mexican food but since I found your recipes I am more in love now than ever you sure do make some delicious food and I made a few dishes from your recipes and today I made beef chimichanga’s and boy was they GOOD next time gone to put some jalapeños in them just wanted to say THANK YOU KEEP UP THE GREAT WORK. JEFFERSON
Thanks for this video! How does one avoid having a soggy inside?
I adore a good Chimi. My first chimi was in Phoenix at a restaurant called 'Georges Ole'. I was maybe 10 or 11 years old which was 55 years ago. It was a Red Chile Burro deep-fried then topped with a red sauce, lettuce, cheese, tomatoes and a big dollop of Guacamole and Sour Cream. That's the benchmark I use for any Chimi. Georges Ole moved to Scottsdale and renamed to 'Aunt Chiladas'. The restaurant is located in Scottsdale (I think). Now when I make a chimi or any burro I want crispy, instead of fryong in oil I toast the chimi and spread butter on the tortilla once it's stuffed and place it on a hot griddle until it's toasted then add my toppings. Now that I live in northern VA for the past 32 years and there's no good Mexican restaurants like what I've found in AZ I just wait until my trip home to AZ or when I see my friends in NV or CA and indulge. 😁
Omg! I just stumbled upon your videos and have been binge watching them.... Sooo hungry right now 😜😋😋 Thanks for sharing your cooking tips ❤️
Made this tonight for the 1st time. They're so amazing :) I will only make these as my chimichanga recipe. We loved them and want them again in the future. Thank you again! So much ♡
When I saw your husband, I was like aww man he gets to eat all of that goodness. I was so jealous at that point of the video.
Your directions are so detailed, thank you so much! Want to try this soon! Prayers and hugs
Great Recipe. We make these all the time now. Thank you sooooooo much.
After many failed attempts to keep them from unraveling, I began to tie them with cotton string. Problem solved. Now I buy uncooked flour tortillas, wrap and tie with string prior to dropping them in my deep fryer. Uncooked tortillas really cook up nicely. Now if I just had a seasoning combination I loved I would have a home run. Gonna try this recipe real soon.
Wow, both the fried and baked chimichangas look great! I have to admit, I think I would like the fried better. 😉
Have you done these with chicken with the beans? Looks good.
I’m from California and I grew up with many Latinos. I love your Spanish accent while saying Spanish words in English. 👍
Thank you so much! We made these last night and baked them and they were amazing! Perfect for people who aren't the best cooks. Lol.
I was in college in Corpus Christi the first time I had a chimichanga.. campus cafeteria. They served them with a red sauce poured over after frying. I fell in love ! I love creamy guacamole .. I'm definitely trying this recipe very soon. Thank you :D
I love both your chimichanga recipes, but That avocado dip puts it over the top! I can't wait to try this, especially with the refried beans. Gracias!
Mmmmm looks so yummy. Thku for ur recipies. I like ur videos. I've always wanted to learn how to cook Mexican food. 💋
I also bought the tortillas you have here and. I just had a super hard time to roll them! So I heated them in oil then we got them rolled!
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I thought g I should let you know because it’s easier to do . ❤️❤️❤️
You made me hungry and it's 2 in the morning, I have to try this recipe, thank you for sharing this video with us.
Excellent!! Very thorough!! Thank you for sharing this.
I just made these cheesy beef chimichangas for my family and it was a hint. They went in for seconds lol. Thanks again for your awesome recipes.
Looks so yummy! I always heat my tortillas on the comal before rolling them up, makes them more pliable. I need to try your dipping sauce it looks delish! Thanks for sharing!
ooh they look good. I want to try the baked ones I think, not for health purposes but it just looks more edible, more likable. you do such good work.
Found your channel today. Made a really boring version of these today. So good!! But lacking in flavour since in just winged it. I love the idea and my kids think they're great. Just used some chicken flavoured rice, seasoned ground beef, and cheese. Baked them in the oven. Definitely going into our meal rotation with a few tweaks next time.