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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water. | 2. Bring to a boil and allow to simmer until the meat shreds easily with a fork. | 3. (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside. | 4. Strain liquid and set aside. | 5. Spray a large skillet with non-stick spray and add onions and garlic. | 6. Cook until the onions are translucent. | 7. Add chili powder, cumin, cinnamon, and cayenne and mix in well. | 8. Add salsa, chilies, and shredded meat and combine. | 9. Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed. | 10. Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray. | 11. Preheat oven to 450°F. | 12. Warm your tortillas. | 13. Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end. | 14. Top with 1/6 of the shredded cheese. | 15. Fold the right side and then the left and roll up the chimichanga. | 16. Put seam side down in the glass dish-- fold remaining 5 chimichangas. | 17. Coat all the chimichangas with a very liberal coating of spray, and put dish into oven. | 18. Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven. | 19. After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes. | 20. When the chimichangas are crisp and golden brown they are ready for eating. | 21. Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1 1/2		cut	-	-	-	-
cumin seed	2	tablespoons		3.9375	0.4645	0.187	0.2338
cinnamon	6	inches		-	-	-	-
beef bouillon cube	1	knorr		-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
garlic clove	2			-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cinnamon	1/2	teaspoon	ground	-	-	-	-
cayenne pepper	1/8	teaspoon	ground	0.7155	0.1274	0.027000000000000003	0.0389
salsa	1/4	cup		18.85	4.316	0.988	0.1105
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
colby monterey jack cheese	1	cup	grated	-	-	-	-
flour tortilla	6			-	-	-	-
nonstick cooking spray				-	-	-	-
lettuce			shredded	-	-	-	-
tomato			chopped	-	-	-	-
cream			sour	-	-	-	-
guacamole				-	-	-	-
salsa				18.85	4.316	0.988	0.1105
bean			refried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.