Beef, Potato and Anaheim Chimichanga

Name: Beef, Potato and Anaheim Chimichanga
Total time: 2 h 50 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 910 g beef chuck; ¼ pc white onion; 6 pc garlic; 2 tsp salt; 1 tsp black peppercorns; 3 pc bay leaf; 1 tsp dried oregano; ½ tsp coriander seeds; ½ tsp cumin seeds; 2 tbsp vegetable oil; 140 g white onion; 340 g potatoes; ½ tsp salt; 230 g roma tomatoes; 4 pc anaheim chillies; 8 pc flour tortillas; 2 tbsp vegetable oil; 120 g romaine lettuce; 110 g queso fresco; ½ tbsp Mexican crema; ¼ pc tomato; ½ pc avocado; ¼ cup salsa

Tender beef and potato filling with roasted Anaheim chiles wrapped in warm flour tortillas and shallow-fried until crisp, served with classic toppings.

170 min 526 kcal/serving serves 8

526kcal29gprotein27gcarbs35gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🥩beef chuck

🧅white onion

🧄garlic

🧂salt

🧂black peppercorns

🌿bay leaf

🌿dried oregano

🌿coriander seeds

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).