Picadillo Chimis

Details

• Yields 50 servings at 3 oz. meat/serving

Ingredients

• 12 lb. 8 ounces Ground Beef
• 10 c. Chopped Onions
• 5-1/2 c. Tomato Sauce
• 1/2 c. Water
• 8 c. California Raisins
• 1/2 c. + 1 tablespoon Dried Parsley
• 1/2 c. + 1 tablespoon Vinegar
• 3 tbsp. Garlic Powder
• 1 tbsp. + 1 1/4 teaspoons Ground Cinnamon
• 1 tbsp. + 1 1/4 teaspoons Cumin
• 1 tbsp. Sugar
• 2 1/8 teaspoons Black pepper
• 50 count 10-inch Flour Tortillas

Directions

1. Cook ground beef and onion together, stirring occasionally, until brown; drain.
2. Add tomato sauce, water, raisins and seasonings; stir to blend.
3. Simmer 20 minutes.
4. Using a #6 scoop, place one scoop of meat mixture in the center of each tortilla.
5. Fold the bottom up, then the two sides over, and the top down. Fasten the top down with a long toothpick.
6. Heat oil in deep fryer to 375º F.
7. Place chimis, folded side down, in the deep fryer basket. Fry about 3 minutes or until golden brown; drain. Remove toothpick.

Tips: Steaming the tortillas before folding will make them more pliable. Try this filling for tacos, tostadas, taco salads, Sloppy Joes.

Nutrition Information (per serving)

Calories 562(4% from fat); Total Fat 22g (sat 8g, mono 9g, poly 2g); Cholesterol 71mg; Protein 27g; Carbohydrates 64g; Fiber 5g; Iron 5mg; Sodium 561mg; Calcium 39mg