Grove's Brisket Chimichanga

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1 Servings
Beef American
Main Dish Sauces Fry American Beef Dinner Summer Savory

1 ea tillas (flour)
2 slices Smoked f brisket chopped
1/4 cup e pilaf see partial recipe
1/8 cup Monterey jack cheese shredded
2 tablespoon Mexi-ranch sauce

Mexi-ranch sauce: mix 3 parts of ranch dressing with 1 part taco sauce. Set aside, even better if made ahead. (btw, this sauce is the sauce from the clone of Applebee's Fiesta Chicken recipe) Rice Pilaf: Used our normal recipe, which includes diced red pepper, fresh parsley, carrot, and onion. If making it just for this recipe, I would use cilantro instead of parsley. Better yet, I'd use a Mexican rice recipe. The brisket was leftover smoked brisket using the Red's BBQ Brisket recipe on BigOven (#162281) that I posted from the BBQ Faq. If I didn't have leftover brisket around (which is incredible), I might substitute slices of grilled flank steak. Spread chopped meat, rice, and cheese on one half of the tortilla. Top it with 1 tablespoon (or more if you like) of the mexi-ranch sauce. Fold up the horizontal (what will be the short ends) of the tortilla. Roll up into a burrito shape. You can seal the tortilla with a touch of the sauce. I like to press mine a little bit flat (as opposed to round). In a medium saute pan, heat 3 tablespoons of vegetable oil over medium-high heat. Place chimichanga, seam side down and simmer until that side is golden brown. Flip and simmer the other sides until all golden brown. Remove and let cool. Cut in half at a 45 degree angle. Garnish plate with more of the Mexi-ranch sauce and diced cilantro.


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