Mythical Chef Josh Makes The Dish That Nearly Broke Him
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- čas přidán 12. 03. 2023
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Josh Scherer's Beef Chimichangas
4 guajillo chilies (California or New Mexico chilies are cool too)
2 lbs beef chuck roast
1 medium yellow onion, sliced thin.
1 ½ tsp salt
1 tsp Oregano
1 tsp Cumin
½ tsp Black pepper
2 cans pinto beans
Shredded monterey jack cheese
1 pack Guerrero Riquisimas burrito tortillas
1 Quart of vegetable oil
Good jarred salsa for dippin? Casa Martinez chipotle salsa rules
Preheat your oven to 325 degrees. Soak the guajillo chilies in 2 cups of water and microwave for 2 minutes. Let sit for an additional 10 minutes, and, while you’re waiting, sear off the beef. Mix all the salt and spices together, cut your chuck roast into 2 inch-ish cubes, and season on all sides.
Heat 2 Tbsp of vegetable oil in a dutch oven (or some deep, oven-safe vessel) and sear your beef on all sides. Add the onions, and stir for about 2 minutes. Transfer the guajillos with the liquid into a blender, then blend until fully combined. Add the guajillo liquid to the beef, and cook, covered, for about 1 to 1 1/2 hours, or until tender.
Refrigerate the beef overnight, and skim the fat from the top in the morning. Or just say screw it and shred the beef up and go baby go!
Heat your oil to 375 degrees. Drain the pinto beans then add them to a food processor with a little bit of water to loosen them up. Heat a sauté pan on medium high and griddle your tortilla for 10 seconds on both sides just to make it more pliable. Add a scoop of bean puree, some shredded beef, and a handful of cheese, then roll the burrito up and griddle it, fold-side down, for 20 seconds, until it seals itself.
Deep fry for 90 seconds, until the tortilla is crispy, and let drain on a paper towel. Serve with: Sour cream or salsa or whatever.
It has come full circle. I started following your channel after Josh had you on MK, and now here he is on DPP.
He’s the best.
Same for me.
Sameee
My two favorite guys on the web 🥰🥰
I’ve been saying it for years that Josh is great at making food and I’m glad we got to see more of it!
🙌
I was literally watching other Don't Panic Pantry videos earlier and thinking how good it would be to have Josh on! Thanks for this!
And here he is! This was a blast.
So excited for this! Love both of your senses of humor and cooking talent. Thanks for the video!
Thank you that’s so kind!
If Josh thinks his book his bad he should write another :D The deep question about Mexican food is a great one. I certainly treat fajitas, chimichangas, burritos and enchiladas differently; but why?
Would be great!
Dammit, Josh, now my Alexa is all hot and bothered.
The risk of having Josh on the show
@@dontpanicpantry😂
!!! This was awesome! Also now I have to make these since they look so good!!
Thank you!
Tortilla hack: Some taquerias and Mexican restaurants will sell you tortillas if you ask nicely. If you really like the tortillas at a place, ask about them. I have flown home from El Paso and Tucson with a carryon bag full of tortillas.
Absolutely. Shout out to la azteca here in la
Yum!! Those look so delicious, we will be having that tonight! Conundrum is that I cooked a pork shoulder over the weekend, already put sauce on some of it and had the BBQ dinner. Still have lots left and some Guajillo chilies, so will use more of the shredded pork in our Chimis. Later in the week, we will go with your recent recipe of BBQ spaghetti!! Now, that’s what I’m talkin’ about! 😘
Nice!!
Josh is such a treasure. RIP Noah's salt
Lol
It looks delicious! It also looks like something that'll never get made in my kitchen unless Josh comes over and makes it.
Maybe he’ll do it?
@@dontpanicpantry Honestly it's probably best he didn't. I can't help but see that ending in extreme awkwardness for everyone involved. I just keep picturing my husband coming home and being like "Ok WHO is this guy again? And he's from WHERE??" LOL
4:35 “Can I smell your meat?” Sounds like my wife when I get home from work a little later than usual.
A question for multiple scenarios
I have literally never deep fried anything in my life. But I just might try this!
It is a fun one to start trying it out with!
40 years ago there was this dive bar right outside the gate to Laughlin AFB that sold cubed pork chimichangas with green sauce. He fried them up in an electric skillet filled with lard - they were delicious and the grease would run down your arms as you shoved the things in your face going "Nom!Nom!Nom! So Good!"
He sold more chimichangas than he did beer.
In
You do not want to use metal in an enamel pan it can scratch and chip the pan.
Just have to do it very carefully but yeah
Now I want a chimichanga!
Same
What a great guest! The voiceover in the beginning kind of threw me off though.
Thank you! We’re trying something new with the intro and seeing how it goes!
Looks great.............you know if you took the non relevant comments out of this video it would only take 2 minutes to watch.
You could also just read the recipe at the bottom!