Beef Chimichangas

Ingredients

• 1 1/2 lbs. beef chuck steak
• 1 tbsp paprika
• 1 tbsp salt
• Black pepper
• 3 avocados, ripe
• 1 cup of milk
• Salt to taste
• 2 minced garlic cloves
• 1/2 white onion
• 2 tbsp chipotle peppers in adobo sauce
• 2 diced tomatoes
• 3/4 cup crema mexicana
• burrito-sized tortillas
• casique quesadilla cheese
• cilantro

Instructions

1. Cut the beef chuck steak into very small pieces.
2. Season the meat with 1 tablespoon of paprika, 1 tablespoon of salt, and some black pepper; mix until well combined and set aside.
3. For the creamy guacamole dip, blend together 3 avocados, 1 cup of milk, and salt to taste until desired consistency is reached.
4. Heat oil in a pan over medium heat, add 2 minced garlic cloves and 1/2 white onion, and sauté for about 2 minutes.
5. Add the seasoned meat to the pan and cook for 15 minutes until crispy.
6. Add 2 tablespoons of chipotle peppers in adobo sauce and 2 diced tomatoes; cook until the tomatoes release their juices, about 3 minutes.
7. Mix in 3/4 cup of crema mexicana until well combined and set aside.
8. Prepare burrito-sized tortillas by adding some filling, cheese, and cilantro; fold to form chimichangas.
9. Fry the chimichangas in hot oil over medium heat until golden and crispy, about 7 minutes.