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Beef And Bean Chimichangas — 13 Comments

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    Hi David,

    Is it possible to cook the shredded beef in a slow cooker?

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      Hi Kylie,

      Yes it is… Add the seasonings and diced onions with the beef into your slow cooker with just enough water to cover. Cook on medium covered for about 6 hours.

      Check to see if the meat starts to shred, if so continue shredding it with a spoon. If it’s not quite shredding yet recover it and keep cooking it until it does shred.

      If you have any liquid left over, transfer everything to a large pot and bring it to a boil to boil off the liquid, stirring often and that’s it πŸ™‚

      Hope that helps and Happy Cooking!
      David

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    David,
    I didn’t realized I had voted but I was trying to give this recipe a 5.
    Amazing flavors!
    Ruth

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      Hi Ruth,

      Thanks for voting πŸ™‚ If you didn’t register the vote you wanted you can always go back and vote again if you like. I’m also glad you found the flavors amazing, that’s awesome!

      Thanks for sharing and Happy Cooking!
      David

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    Hi David! Thank you for a great blog!!! Your mexican recipes are spot on! Like so many others, I too grew up in San Diego and now live in Ohio. I am always desperately missing the authentic style that is the epitome of San Diego cuisine. Therefore, the canned beans and ground hamburger burritos they call ” mexican” here in Columbus would never suffice. It can almost make a San Diego native cry in despair.-They even have the audacity to have a hispanic man serve you your plate while wearing the traditonal mexican smock.-Just to make one believe that those beans didn’t just slide out of a can! (Gasp!!!) Lol. I have tried many of your recipes and am elated to be able to recreate the same flavors in my own kitchen. I have even had numerous requests to make mexican food for others here, including from many of my children’s teachers. I now have the reputation as the girl to go to, for great mexican food-so thanks! πŸ™‚ I can’t wait to try your refried bean recipe next! I have tried several others but have never been able to come close to my favorite mexican dive there in San Diego. I was wondering if you think the bacon gives it the same taste as the lard? I am trying to recreate the same taste and texture as the refried beans from Anita’s #1 up there in Oceanside. Thank you so much and keep up the great work! You have made being transplanted away from my hometown a little easier to bear. :)-Michelle p.s. Have you tried making a Colorado chilli yet?

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      Hi Michelle,

      Thank you so much for your comment! It’s words like these that make it fun to post recipes, it’s such a thrill to read and makes me feel like I’m contributing something worthwhile to you and the internet community.

      It sounds like you’re becoming a celebrity in your town of Columbus. I’m happy to hear you’re the “go to girl” for Mexican food and say hi to your friends and kids teachers for me πŸ™‚

      It’s a bummer to hear the Mexican restaurants are using hamburger and calling it “Mexican”, what a shame… and beans out of a can… from a restaurant??? I guess it’s ok if you don’t have time to make the real thing.

      I think I’ve been to the Anita’s you’re talking about. If I’m right it’s on the main beach drag and is a converted house (white with green trim) with a little outside patio. Every time I go down to San Diego I try and visit them for a great plate and a margarita… YUM!

      I like to use bacon grease instead of lard because it adds more flavor. I learned that little trick from one of my Mexican friends. I think you’ll like it because it does give you more of that authentic “creamy” S.D. flavor.

      The real trick to making them just right, besides the flavor, is the consistency. Too much water and they come out like “soup”, too little water and they come out like “mashed potatoes”. I think you’ll like the flavor of the recipe but getting the consistency may take one or two tries.

      WAIT A MINUTE…

      I’m having a “light bulb” moment as I write this… To get the right consistency every time, drain the liquid into a container and set aside. Mash the beans thoroughly and then stir the liquid back in a little at a time until you get the desired consistency. This way you’ll know exactly how much liquid should be left in your pot for the next time you make them. (Thank you for making me think Michelle :-))

      AND, to know when the beans are ready to mash. Take “1” bean out, let it cool a little, put it in your mouth and press it to the roof of your mouth with your tongue. If it mashes easily (and is not the least bit “crunchy”) then they’re ready to mash.

      I hope that will help. I wonder why I never thought of if before!

      I haven’t tried Chili Colorado yet but since you bring it up I’ll see what I can come up with for you so be on the look out a little down the road.

      Anyway, thanks again for your awesome comment, I really appreciate it πŸ™‚

      Take care and Happy Cooking!
      David

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      Hi David! Thank you so much for your prompt response to my question. Having never posted a question on a blog before, I mistakenly assumed it would be awhile before one would get a reply. Impressive and much appreciated! So you have had the good fortune to find Anita’s restaurant too! That is the exact one I was referring to and is always a mandatory stop upon my visits to California.It is nice to meet someone else who knows exactly what I am referring to. Okay, so the plan is to attempt to make the refried beans over the weekend. Hopefully all will go well and I can get it right on the first try.My kids know I can get a little nutty when I can’t get the recipe the way I want it. They have had to eat many a pizza when I was on my pizza making kick. πŸ™‚ Anyhow, you are exactly right about the consistency. The last time I tried a refried bean recipe, the beans were a little hard and not so appetizing…so thanks for the tips! I am going to utilize them and the idea of the bacon. Years ago I tried the Manteca but they didn’t turn out and something about the word “lard” just doesn’t make me want to try it again.Lol. This past week I used your rolled taco recipe for my son’s Spanish class luncheon…a total hit, just as I expected! He said they were the first to go of all the dishes, which he was quite pleased about. We joke all the time that we could make a killing here if we opened up a mexican restaurant. Thank you once again for coming to the rescue and Happy Cooking to you! πŸ˜‰ -Michelle

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        Hi Michelle,

        It’s nice to hear from you again. I try to respond back as soon as I can but sometimes it can take a while.

        It’s nice to hear we’re talking about the same “Anita’s”, I didn’t know there was more than one. The one we’re talking about is the only one I know… and the only Mexican restaurant I’ve been to in Oceanside. I used to live more in the “middle” of San Diego and didn’t get up as far north as Oceanside too often, but when I do Anita’s is the place to go πŸ™‚

        I’m happy to hear you’re finding the refried beans tips helpful. It took me quite a few tries to get the flavor I was looking for and this is pretty close. I hope it’ll work for you as well πŸ™‚

        I’m with you on the “lard” thing. I’ve used Manteca (the Mexican name for lard) a few times and even though it’s more authentic I find it doesn’t have any flavor. I personally like either bacon grease or ham fat, or just plain vegetarian style (no fat).

        And, about the taquitos… That’s Awesome!! I’m glad your son’s Spanish class liked them! I’ll bet your son was very proud of you so give yourself a “pat on the back” for a job well done. And… I’ll bet you could make a killing if you opened up your own Mexican restaurant! Maybe call it “Michelle’s Taqueria” πŸ™‚

        Well, that’s it for now and if you have anymore questions just let me know, I’m happy to help any way I can.

        Cheers and “Happy Cooking back atcha”,

        David

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    How much bacon fat or manteca would you add to the beans?

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      Hi Heather,

      Thanks for asking πŸ™‚

      I use the drippings (grease) from 4 to 5 pieces of thick cut bacon or about 2 to 3 tbsp. I save the bacon for something else (or munchies) and just use the grease. I know it’s not very healthy but it’s soooo goooood! You would use the same amount of tbsps. of Manteca.

      I personally like the flavor of the bacon grease myself and have also used ham fat (sliced off of a whole or 1/2 ham) which I just add into the beans while they’re cooking. Normally though, I cook the beans and add the grease just before I mash them. I think the recipe I wrote called for adding the raw bacon right into the beans while they’re cooking, that’s fine too.

      That should give you a few alternatives to try and I think you’ll be pleased with the results.
      Enjoy and Happy Cooking!
      David

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    I was suprised how easy and inexpensive this recipe was to make. Of course I cheated and used a 14.5 oz can of refried beans instead of making the refried beans from scratch. I also used a package of Knor’s Spanish Rice. This kept everything a bit simplier. Thanks!

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      Hey Frank,

      I believe it is always cheaper when you make your own and you can control what goes into a recipe. As far as the rice and beans go, heck, we all cheat a little every now and then, most of us don’t have the time to spend all day in the kitchen. Thanks for trying the recipe and I hope to see you back for more!
      David

  6. Pingback: Pinto Beans and Mexican Rice « Rosemary Kitchen

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