Brisket Chimichangas
What You Need:
1 – Large Slow Cooker (Mine’s 22 qt.) or Large Roasting pan with Lid
Oil for cooking (Olive, Corn, Vegetable, or Canola)
1 – Brisket (10-14 lbs.)
4 – Salsa (Hot, Mild, or Both)
2 Bags – Lil’ Tug’s Chili
1/2 TBS – Salt
1 TBS – Cumin
1 TBS – Oregano
1 TBS – Smoked Paprika
3 TBS – Garlic Powder
1 TBS – Coriander
1 – Beef Broth (48 oz)
2 Lrg – Poblano Peppers (diced)
1 Can – Refried Beans (30 oz.)
1 Bag – Fiesta Blend Cheese
1 Lrg – Tomato (diced)
1 Bunch – Green Onions
1 – Red Onion (diced)
Sour Cream
Guacamole
What You Do:
1) In a bowl combine 2 bags Lil Tug’s Chili, Salt, Cumin, Oregano, Smoked Paprika, Garlic Powder, and Coriander
2) In another bowl mix 2 jars of Salsa and Beef Broth
3) Place Brisket in Roasting Pan. Take a bowl with dry ingredients and rub the combination into every nook and cranny of your brisket. When you’re finished make sure the fat side of the brisket is on TOP.
4) Add a Bowl of wet ingredients and diced poblano pepper. Cover and cook at 175 – 200 for a minimum of 8 hours. Low and Slow is how we do it. Low Temperature over a Long Time. Be sure to keep and eye on it as you may need to add water.
5) When cooked strip your brisket apart in the pan using 2 forks. If it’s a little too juicy you can dip some of that juice off.
BUILD YOUR CHIMICHANGAS
1) Take a warm Burrito Size tortilla and spread with 1-2 TBS of refried beans
2) Add Meat
3) Add Cheese (do NOT be bashful with the cheese.)
4) Fold your Chimichangas and set them on a plate flap side down to keep them from opening and spilling.
5) Repeat until you run out of tortillas, meat, or patience.
6) Get out the Mother of All Cast Iron Pans and add about 1/4 of an inch of your preferred oil. Set Heat to Medium.
7-9) Pan Fry your Chimichangas for 2-3 minutes on each side. Always cook the flap side first. It’ll hold your chimichanga together. Times may vary. You’re looking for golden to dark brown not BLACK. Nobody wants the Black Chimichanga.
It’s ok if it happens. Just tell them it’s a “Cajun Blackened Chimichanga.” This also works for almost any burnt food.
Add your favorite condiments (Legendary Salsa, sour cream, guacamole, cheese, red and/or green onions, tomatoes, and even more Legendary Salsa. Then Eat like you’ve lost your mind.