Miniature Beef Chimichangas
These deep fried pockets of spiced ground beef have a Latin flair your guests will love.
- Yield: Makes about 4 dozen
Source: Martha Stewart Weddings, Summer 2005
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 medium white onion, thinly sliced
- 2 teaspoons minced garlic
- 1 green bell pepper, stem, ribs, and seeds removed, pepper cut into 1-inch matchsticks
- 1 teaspoon ground coriander
- 1/2 teaspoon ground anise
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried orange peel
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground pepper
- 1 1/2 teaspoons coarse salt
- 4 ounces Monterey Jack cheese, grated (about 1 1/3 cups)
- 1/2 bunch fresh cilantro, finely chopped (about 1/3 cup), plus more for garnish
- 1 tablespoon cornstarch
- 1 package (14 ounces) wonton wrappers (each 3 1/2 inches square)
- Vegetable oil, for frying
- Chipotle Sour Cream, for serving
- Paprika, for garnish
Heat 1 tablespoon oil in a medium skillet over medium heat. Add beef; cook, stirring often, until just cooked through, 3 to 5 minutes. Drain off fat. Transfer beef to a large bowl.
Heat remaining tablespoon oil in same skillet over medium heat. Add onion; cook, stirring often, until soft, about 5 minutes. Add garlic; cook 30 seconds more. Add bell peppers; cook, stirring often, until soft, about 5 minutes. Let cool. Transfer to bowl with beef. Stir in spices, cheese, and cilantro.
Combine cornstarch and 3/4 cup water in a small bowl. Lay wonton wrappers on a clean work surface; lightly brush edges with cornstarch mixture.
Spoon 1 tablespoon beef mixture onto the center of each wonton; fold in the sides, and roll up. Repeat with remaining wontons and filling.
Heat about 5 inches oil in a large heavy saucepan until it reaches 365 degrees on a deep-fry thermometer. Add wonton rolls in batches of 5 to 6; fry until golden brown, 2 to 3 minutes. Transfer to paper towels using a slotted spoon; let drain. Serve warm with chipotle sour cream. Garnish with cilantro and paprika.