| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1/2 cup orange juice
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- Juice from 2 limes
- 1/2 cup chopped fresh cilantro
- 1 teaspoon ground cumin
- 4 cloves garlic, crushed
- 1 jalapeno pepper, minced
- Kosher salt and freshly ground black pepper
- 1 pound flank steak
- 2 tablespoons canola oil, plus more for frying
- 1 tablespoon unsalted butter
- 1 medium white onion, sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- Kosher salt and freshly ground black pepper
- 4 burrito-size flour tortillas
- 2 tablespoons chopped cilantro
- Queso Cheese Sauce, recipe follows
- 1/2 pound white American cheese, cubed
- 1/2 cup evaporated milk, plus more if needed
- 2 tablespoons canned green chilies, chopped
- 1 tablespoon unsalted butter
- 1/4 teaspoon Miss Brown’s House Seasoning (recipe follows)
- Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- For the marinade: Whisk together the orange juice, oil, soy sauce, vinegar, lime juice, cilantro, cumin, garlic, jalapenos, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- For the chimichangas: Pour the marinade over the steak in a shallow baking dish and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Bring the steak to room temperature before cooking.
- When the steak is almost ready, heat 1 of the tablespoons oil and the butter in a large skillet over medium-high heat. Add the onions, green and red peppers and a pinch of salt and cook until tender and slightly charred, about 5 minutes. Set aside.
- Transfer the steak from the marinade to a plate. Generously sprinkle both sides with salt and pepper.
- Preheat the remaining tablespoon oil in a large cast-iron skillet over high heat. Add the steak and cook for 5 to 7 minutes per side for medium doneness, or until the desired level of doneness is reached. Remove from the heat and let rest for 10 minutes. Thinly slice the steak against the grain or dice it into small pieces, if you prefer.
- For the assembly: Place a tortilla on a work surface. Place a few slices of steak in the center, followed by 1/2 cup of the onions and peppers. Fold up the sides of the tortilla and then roll up from the bottom to form a tight burrito. Skewer the edges with toothpicks to hold them together. Repeat with the remaining tortillas, steak, and onions and peppers.
- Add enough oil to a deep, heavy skillet to come about 1 inch up the side and heat over medium-high heat. When the oil is hot, carefully add the burritos in 2 batches. Cook on both sides until golden brown, about 1 minute per side. Transfer the chimichangas to a wire rack set over a rimmed baking sheet to drain.
- Remove the toothpicks from the chimichangas, sprinkle with the cilantro and serve with Queso Cheese Sauce.
- Place the cheese, milk, chilies, butter and House Seasoning in a saucepan. Heat, stirring often, over medium heat until the cheese is melted, about 5 minutes. If the sauce is too thick, stir in more milk 1 tablespoon at a time. Season with salt, if needed.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
Reviews
SO DELICIOUS! I would honestly leave out the salt on the queso since the cheese already has a salty taste to eat, I also browned some onion into the queso! The marinade was wonderful although next time I will leave it to marinate longer in the fridge. I made it with two pounds of flank and it yields 10 small/medium burritos. If you have picky eaters like I do, I substituted the fajitas for a Mexican cheese blend! My kids loved it.
This was good. We used flank steak and the marinade as per recipe. Could not find White American Cheese, so used Queso Blanco from the jar, and added the seasoning and a couple of shakes of cayenne pepper. Pretty good. SO said they were too big , so next time we will try smaller tortillas. Served with cilantro lime rice.
I made these last night and they were delicious. My boyfriend ate so much he couldn’t move. I used left over venison that we grilled the night before but, I still used this marinade on the cooked meat. Since we had less than a pound of meat, I halved the marinade recipe. Instead of orange juice, I used the juice from a large Naval orange. I used prepared lime juice, freeze dried garlic and McCormick cilantro from the spice aisle as the store was out of fresh. I also used low sodium soy sauce and didn’t add any salt, pepper or jalapeños. It was still delicious. Will definitely make this again and use this marinade for grilling out. I also couldn’t find block white American cheese so I used prepared Queso.
Maybe don’t put salt in the queso, delicious dish.
This is one of the best things I’ve ever made! Wow! The marinade on the steak was fabulous. I had sirloin tip in my freezer, so I used that instead of flank steak and deep-fried the chimis in peanut oil. It came out perfect. The cheese sauce is divine, but I made mine a bit more zippy by adding hot sauce. Another perfect recipe from Miss Brown! She is the best!
I love this recipe it was so good
The marinade for the flank steak by Ms. B is so delicious. This is one of the best that I have ever used.
These are good but I changed the marinade to how I always marinade carne asada.
Delicious!! I will definitely be making this again!
This was a hit with the whole family. Next time will cut the meat into bite size pieces.