Wednesday, February 25, 2009
Food Storage Chimichangas
These are by no means lowfat. Which is why I call them my I ate yogurt for breakfast and salad for lunch chimis. They are, however, at least 90 percent from the pantry and food storage. Even my husband liked them, so the ingredients are on the I will make sure I keep these items stocked list.
I found this great recipe for beef chimis and realized I could tailor it to a more pantry friendly recipe. These would be easy to make with store bought tortillas but because I prefer whole grain tortillas and they run at least $3.50 for a pack of ten I decided to cook outside my comfort zone and make wheat tortillas from a recipe I found in my food storage cook book. While it was a bit time consuming rolling out all the tortillas, they are delicious and it is nice to know I can now make my own tortillas when the grocery budget is used up for the month and I am out of these handy little staples. I just threw the extras in a freezer bag and put them in the freezer.
Making the tortillas.
I suggest making these tortillas earlier in the day or a day ahead of time.
Original Recipe from Practical Preparedness by Tina Monson
4 C. flour ( I used 1/2 wheat and 1/2 white flour)
1/2 t. salt
3/4 C. shortening. (A tip for measuring shortening: Line your measuring cup with saran wrap before filling with the shortening. It makes for easy cleanup,)
2 t. baking powder
1 C. lukewarm water.
Mix the first four ingredients and then add the water. Mix until ball is dough shape. If dough seems to dry, add another tablespoon or two of water. Seperate into several small balls and roll out to form tortillas. Cover with saran wrap and refrigerate to set.
Because I am more Rachel Ray and less Martha Stewart, I could care less that my tortillas are not perfectly shaped. I am sure if you have a tortilla maker these would be more uniform. But I figure the more homemade they look the better they taste.
This recipe makes about 12 tortillas. You can double it if you feel like getting a serious arm workout.
Making the filling
1/2 cup chopped onion or 1/4 cup dried onion and 1/4 cup chopped onion.
1/2 tsp minced garlic
1 TB vegetable oil
2 cans of roast beef, shredded. I like the Costco Kirkland brand of canned roast beef.
1 can (2 1/4 oz.)sliced olives
1/2 cup salsa.
1/4 t. ground cumin
1/2 C shredded cheese. I know this isn't really food storage fare unless you are like me and feel the need to always freeze extra cheese.
6 flour tortillas.
In a large skillet, saute onion and garlic in oil for 1-3 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes. Stir in cheese and remove from heat.
Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up.
In an electric skillet or deep-fat fryer heat oil and fry Chimis for 2-3 minutes per side or until lightly browned. Drain on paper towels.
Serve with some canned or frozen corn and some fresh veggies.