Have you made chimis before? If not, here is a basic run down. Take shredded beef, chicken or pork and mix it with a little salsa....just to moisten it, not to overpower it. Place a few tablespoons of the meat on a flour tortilla, fold the ends in and roll. You will want to use a larger tortilla for these. The little ones make tiny chimichangas. (If your tortillas crack as you fold them, heat them in a microwave for a few seconds between moist paper towels to soften) Heat some oil in a deep skillet and fry them on all sides until brown and crisp. Remove to a wire rack over a cookie sheet and keep in the oven on warm while you cook up the rest. Serve on a bed of shredded lettuce with sour cream or guacamole and maybe a side of Fiesta Rice. Top with green chile...which isn't spicy, just delicious.
Green Chile (adapted from Best Places Seattle Cookbook)
(makes enough for at least two meals, so plan to freeze the extra or serve an army)
1 1/2 pounds boneless pork loin, cut into 1 inch cubes (optional)
1 Tbsp ground cumin
1/3 cup olive oil
2 cloves garlic, minced
2 large onions, chopped
1 pound tomatillos, husks removed and chopped
2 poblano chiles, cored, seeded and chIopped (these are really mild peppers!)
1 cup chicken stock
1 cup chopped fresh cilantro
salt and pepper to taste
In a large Dutch oven, brown the meat in the 1/4 cup olive oil (you may have to do this in batches). Remove the meat and set aside to keep warm. In the same skillet, saute the onions, garlic, tomatillos and chiles with the cumin in the remaining oil. When the vegetables are soft (10 minutes later), add the meat back into the pan along with the remaining ingredients. Scrape the bottom of the pan to incorporate the fond and simmer over medium low heat for 20 minutes, uncovered, until sauce has thickened, stirring occasionally. The meat is totally optional here. You can make the green chile without any at all and it will still be delicious. Cut the olive oil down to 1/4 cup for just the veggie version.