If you haven’t noticed, we love Mexican food. So I’m always looking for new Mexican recipes to try. I found a delicious-sounding beef chimis recipe that relies on vinegar and tons of yummy herbs to bring out flavor. So, of course, I had to convert it and give it a try. I didn’t have to change much to make it veggie-friendly. I reduced the amount of “beef” a tad and changed the veggies to roasted corn salsa just because I had some leftover.
- 3 cups ground beef substitute
- 6 cloves garlic minced
- 2 teaspoon cumin, ground
- 2 teaspoon oregano
- 2 cups roasted corn salsa
- 1/2 cup diced red onion or scallions
- 1/2 cup hot sauce
- 1/2 cup sour cream
- 1/4 cup apple cider vinegar, preferably organic
- 8 tortillas
In a large bowl, mix “beef,” garlic and spices. Stir in rest of ingredients, except tortillas. Place 1/3 cup beef into tortilla, fold, place seam-side down in foil pans. Repeat until ingredients are gone. Preheat oven to 450. Bake for about 30 minutes until crispy. Sprinkle with cheese and serve with toppings of choice.
My husband and liked these chimis a lot. Yummy and nicely different from your standard chimis, though. Bug (our 2-year-old) is kind of sensitive about vinegar, and the combination of the hot sauce and vinegar was too much for her. If your kids are similar, I’d suggest reducing the hot sauce a bit and adding it back to the adult portions later, if desired. I think the “beef” just doesn’t absorb the vinegar as well as real beef.
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