Tex-Mex Chimichanga

[@janethartwig774]

How am I just now seeing this? I love this dinner. Thank you so much Steve, for keeping this site live! Your mom was the most amazing woman. Greetings from California.🇺🇸

[@jackieland6378]

I miss you and Mr. Bucky. I'm glad I can still watch your channel,hear your voice and make your wonderful recipes. God bless your family whom I'm sure feel such a void in their life without the both of you and your heartwarming stories. 💖🙏

[@smokindagreen7]

Yas! I'm so glad u mentioned Tucson being the birthplace of the chimi! born n raised n live in tucson!

[@chefSqueez]

what a nice presentation! looks yummy!

[@charlottetyus6810]

Oh Phyllis, you are making me want Tex-Mex... I want to make your recipe for my family ! Love your videos and I love to hear you talk; you have the most pleasant, comforting voice... a woman of so many gifts and abilities ... You and Mr B. are so special!!

[@NanaPapa123]

We sure miss you, sweet Phyllis! Very special to have the videos from Steven. He reminds me so much of you.

[@harleydancer9045]

Thanks for your time you take out of your life to make these videos, even though I know how to cook, I love learning things different ways, and your videos help me relax, thank you so much peace and may the Lord bless you and your family well.🇺🇸✌

[@markjamesgirvan]

Your husband is very lucky to have you cooking all these wonderful meals for him. I'm going to give this one a try looks delicious and quite straight forward. Thanks!

[@valeriealexschiel320]

Love your storys

[@dagnelpaula1]

I was raised in West Texas; a little town outside of Abilene, called Sweetwater. So I'm not only VERY familiar with Southwestern cuisine, but I especially love Tex-Mex. (In fact, I discovered, a few years ago, that I don't really like what would be considered "authentic" Mexican cooking, 'cause I'm so spoiled to the Tex Mex. I've also discovered that, outside of Texas, it's almost impossible to find really good Tex-Mex.) This version of the Chimichanga that you have done looks FABULOUS! I wouldn't have thought to fry it with the coconut oil, but I'll be giving it a try the next time I try these. Thanks again for your lovely recipes!

[@lasumrell]

That looks fantastic! Thanks for the video!

[@virginiaatkins5082]

Ooooh this looks so good I could eat it right now. Deliciousness. ..Thank you for sharing.

[@MouseToes]

I look forward to your videos! Really enjoy your stories and history you offer of the places you have traveled, eaten and then how you share how you duplicate those meals. Thanks so much, you really are a great teacher!

[@lorrainegutierrez9572]

MR. BUCKY IS ONE LUCKY GUY! YOU MAKE THE BEST MEALS & WHAT A VARIETY. :D

[@renealynnmn]

Your husband is one lucky man.. I could eat mexican food every day. I know what I am making this week.

[@Stefaneedee]

These look amazing. Can't wait to try them. Thanks for the video

[@m.jlucid9221]

Miss Phyllis..YOU ROCK!!! I REALLY ENJOY all your videos!!!! your voice is relaxing!!

[@JJoeisCooking]

What a great idea to use lime zest! I am going to try that. Thanks.

[@tina597]

The presentation is fabulous and great job explaining the steps.

[@julsjewels3185]

You have inspired me to cook again. Everything looks so good and you make things with love the best ingredient!!!

[@debbiemorgan6701]

I love watching your videos.

[@1943ofour]

Ms. Phyllis, I’m a bit of an expert on Mexican cuisine and I have to say this recipe is fantastic. I will be making this stat. You’re the best!!

[@amanirose1582]

you are so easy to listen too. Love your southern style.

[@dimitylong792]

Yummy!!!!! Thanks for your inspiration...I'm putting this on my grocery list!

[@KM-Mink]

SO delicious!! Your food presentations are always thoughtfully and beautifully arranged. 💜💛🧡

[@wanderingfinds2268]

thanks for the tip about warming the tortillas! I made burritos today :D

[@kimjensen1359]

Phyllis I love watching your videos!!! So many yummy dishes. I love your stories too. Thank you for sharing your talent❤

[@island661]

You have good recipes and good stories! 😊

[@primrozie]

Yum! I was looking for something like this. I love putting a meal or two in the freezer as well :)

[@_tardigrade]

This looks amazing! Never heard of this before, but I'm going to try it.

[@bobbyyounger7632]

Your husband is a blessed man ! ..... love your cheesy dishes

[@bozmerz4358]

Your plates looked so yummy! I've got to try these for sure. Hugs!

[@cheriluvsgrr]

This looks so delicious. I live not far from Georgetown, Texas. I think the historic homes there are so beautiful too. There's one street I love to drive down cause it always reminds me of a street from back in my home state of Michigan. Thanks for sharing your recipe and story.

[@Everythingfreshandsassy]

My Dearest Ms. Phyllis! Now that I have stopped salivating on my keyboard, I now feel I can say more about that delicious Chimmichanga dish.."WHERE THE HECK IS MY PLATE!!!!" LO! You get big points for using Coconut Oil! I use coconut oil, coconut milk and coconut water in my cakes and it makes them super moist! I am so loving your cooking, even though I don't eat meat. For health reasons, I can't go back to meat, I still love your videos! KEEP COOKIN'! Thank you for watching our videos, too!

[@RJGilmore]

I live in Texas near Dallas... our Tex Mex Chimi's at most restaurants are slathered in a melted gooey queso sauce. And some have the rice inside them and no beans. I love how you made these. I love when people make their own versions out of certain dishes. Your recipes are awesome and I love watching your videos.

[@amethystsamia]

Miss Phyllis it's the National Register of Historic Places you were trying to think of. I was trying to help you but you couldn't hear me! Haha! Nominating, we'll call them "sites", to the NRHP was part of my job. There are many different things that can be listed...buildings, structures, sites, districts etc so I just usually refer to them as sites. Yeah I know I'm a geek. Haha! These chimichangas look amazing and that sauce looked amazing. If it's got sour cream in it I'm a fan. Thanks for all you do for us. You're appreciated.

[@zigzaggirl]

This video was my introduction to Ms. Phyllis, years ago. I was instantly hooked. I'm still a loyal fan! Hugs to you, and Mr. Bucky!

[@raquelsilies6587]

This looks excellent! By the way, the brown stuff in the skillet that provides so much flavor is called fond.

[@kellyganey5032]

Why am I just seeing this?? That looks SO DELICIOUS, Mrs. Phyllis! That is my favorite kind of food. I'm down for ANY kind of Tex-Mex/Mexican food. And your presentation ALWAYS looks so appetizing and pretty. Pretty sure I know what I'll be cooking for supper tonight. :) Thanks for always sharing, Mrs. Phyllis. :)

[@sameena0417]

I will definitely try these. .. the plate you fixed looks so delicious! ! ! !

[@williammchale5000]

I wanted to say, I enjoy watching your recipes. I work 3rd. Shift and had a couppe nights off.The other night, i watched so many of your recipes, I fell asleep and was dreaming of mixing the candy mixture for divinity all night. LoL

[@dorothykelley1881]

I have done that too...Fall asleep with ear buds so not to wake anyone while listening Phyllis in my sleep...lol

[@Ann.M79]

That’s literally having sweet dreams for sure! Lol!!

[@jewellevy]

I like you in the kitchen with me even if we're not cooking the same thing. Your calm demeanor and your mellow voice keep me company when I cook.

[@brandireichert6941]

Praise God I came across your site. Ms. Phyllis. Bless you and Mr. Bucky.

[@lianecornils6603]

I dont know how we found her!

[@sks6689]

thank you ,for your time , looks very good !!!!

[@lindaklepchick1380]

Looks so good!!!!!!

[@junegutierres450]

The picture of your chimichanga meal looked so delicious!

[@mystforest]

I love your channel,Miss Phyllis! Very inspiring for this momma. Thank you for making these. So happy I found you :) Lots to learn.

[@PhyllisStokes]

Hi MisterMcMillin, I'll try to remember to do that for you. Thanks for commenting, Phyllis

[@richardbowerman50]

I like the way you cook. You Chimi recipe is great! I love that you use ingredients that you've "put up" (lime zest) and pantry items.

[@alicesmith7913]

Those look great!

[@AussieAngeS]

fantastic Phyllis. Yes coconut oil is great and I love the smell of it also. I either use that, pure olive oil or grapeseed oil to cook my food in. ok I was just wondering about the sour cream. thats great to know I appreciate the reply. thank you and I love commenting as I LOVE all your videos, especially the 1950's desserts LOL

[@christinaoklaohio7926]

That looks so so good Phyllis. I will have to make this soon. I am sure it will be a big hit. Thank you so much. ❤️

[@sondramiller9104]

This looks amazing!!

[@SuperTamig]

You are an amazing cook you should have a restaurant ❤️

[@lucyterrier7905]

I love your recipes & lovely stories Phyllis! You need to be on THE FOOD NETWORK!!

[@sbn49ajc98]

Oh gosh I haven't had this in years, never made it though. My husband won't let me have a pressure cooker, says I would blow up the house. I'm an excellent cook, cooking for 55 yrs, but I do manage to either burn or cut a finger every time. My husband is probably right about a pressure cooker. Thank you - making it this week.

[@chadlawrence2240]

amazing work!

[@jenmidwest8026]

Miss Phyllis, you should write a cookbook. It would be amazing.

[@gailgregg9133]

Yes' i.m praying her son will🌝

[@emilyplein1081]

Here here!

[@rhondajohns8643]

The homemade pizza is amazing thank you for teaching me to make pie crust

[@PhyllisStokes]

Hi Green Garden Diva, My feelings are hurt, I thought you would notice and comment that I fried the chimichanga in coconut oil. Oh wait, I forgot you're vegan so you probably had trouble getting past the round steak slices. But this could still be made vegan. I loved your videos and especially the one where you and your husband were together and talking about his diet. I laughed and laughed when you rolled your eye when he was talking. Blessings to you my friend, Phyllis

[@choward1115]

Oh wow!!! 🙋🏻‍♀️ Heeyyy Ms Phyllis, these is or looks so good... I will certainly be fixing this dish soon!!! My grandchildren will love these deep fried peppers /with cheese!! Yummy! 🤤 These peppers looks so delicious! I can’t wait 🤪😋😁🌯🌮

[@iamwhoiamd7056]

I have used my electric pressure cooker for a few years now and I LOVE IT but I never even thought about browning the meat first and then putting it into the machine? I think I will try that tonight. YUMMY.

[@tisayoung8546]

That's it... I've decided.... Mrs Phyllis... I'm moving in! Lol... I'm in Charlotte so I'm not far. Lol

[@bridgetmiller117]

Hi Phyllis! I'm from Georgetown! I think that mexican restaurant you are talking about is called Dos Salsa. They have grown quite a bit in the last few years. I've had their chimichangas before and yours look identical but probably even better! Thanks!

[@ebmoore5736]

Hey Phyllis sure hope treatment has began n going well. Ur on my mind constantly. Miss u so much. My favorite food is Mexican. This looks so dang good. Not a fan of frying things but might give this a try. Get well girlfriend. Hugs, love n lots n lots of prayers. ❤️😘🥰

[@bonniemae187]

Its like this channel was made just for me! I'm gonna have to go buy a pressure cooker... I've always been a little scared of them tbh lol

[@jpabloescobar5550]

"The new electric ones are awesome and not dangerous at all. Not anymore dangerous than cooking I should say.

[@merryapple6571]

QVC has done great electric pressure cookers that are easy to use and completely safe. Check out Ms Phyllis’s videos using her electric one. Good luck!!

[@1943ofour]

I’m getting one today.

[@brielder9471]

I never thought about putting cooked tough meat in the pressure cooker. Thank you.

[@crystalgrose]

Looks so good just like a restaurant!

[@yourlittlegirl01]

My mouth is watering! Yum!

[@darlenehopper2141]

Looks delicious

[@MisterMcMillin]

I would love to see a video of you preparing the frozen ones in the future. I am interested to see how they differ from the fresh ones.

[@greyeaglem]

Next time could you cut one open so we can see what they look like inside? I want one!

[@nelliematthews2277]

Just came across your video..just love you ms phyllis ..love your recipes..would you share how you make your sweet tea..sending lots of love and hugs and God blessing upon you..just love ..from new jersey

[@mootar1]

Love the story!!

[@wadesgirl8271]

I miss you & Mr Bucky! Glad we have Stephen! 🥳

[@pollydavis8686]

I cant get anything done because i cant stop watching your videos! I love you and Mr. Bucky.Yall remind me of me and my husband.God bless.

[@beadyeyedbrat]

Can I go shopping in your freezer?

[@chrism1102]

Wow. I've never heard of the pressure cooker method to tenderize meat. Once again I'm amazed at how I made it to 50+ without knowing this.

[@lillywiggles8264]

Aldi's has the best steak! My husband grills it outside, I grill inside in my grill pan when it's bad weather outside. One steak feeds us both! 😉 I always get hungry after watching your videos! Lol

[@PhyllisStokes]

Hi Ange, I'm starting to use the coconut oil more and more now. The sour cream will separate when frozen but it quickly comes back together when heated and stirred. I freeze the chimichangas with the sauce just as it appears in the video. They never stay frozen for more than about 6 weeks at our house - we love them. So I'm not sure how they would be frozen for say 6-8 months. Love your comments, Phyllis

[@jewellevy]

Phyllis, I wish you lived next door. Here in (and in mexico) we pronounce it like it has am "O" in it. Like "chimichonga.

[@AussieAngeS]

Phyllis I've never made chimichanga's before but they look amazing indeed. That cube steak seems so tender due to pressure cooking it. Coconut oil is so good for you and I use it a lot. I was wondering about freezing the sour cream. Do you freeze it in its own container? Also, when it de frosts, is it watery?

[@faithfulheroine3657]

Thanks! Looks delicious!

[@tmac3231]

how do I get the actuall recipe written down. I want to make it

[@gacha_edits2202]

My husband is Mexican and first time I made "chimichangas", he asked me "what are these" & I said chimichangas...he burst out laughing and said WHAT!! He thought i said they were "chingadas" which is a badword in spanish...so,now i just call them fried burritos...lol but he even said mexico doesnt have these nor do they have burritos. He laughs at mexican restaurants here too cause 80% of the menu is stuff they never have in mexico. He once asked a waiter if they had carne apache...the waiter was dumbfounded as to what that was. (Carne apache is a mexican dish of pickled hamburger meat, onions, tomatoes, jalapenos, cilantro and lime)

[@cherokeeheartct8633]

This is new to me glad u can do this quicker my mom always stewed her meat all day long like 12hrs

[@careaboutnature]

Hi Phyllis, I enjoy your food recipes. I actually tried this one. It was a lot of work. A list of ingredients and instructions would be helpful. It took awhile for me to go through the video and get the ingredients and instructions. I found a few issues that I had with the recipe. I have an Instant Pot pressure cooker. I used round steak as you did. I found at 20 minutes under pressure and a natural steam release, the meat was still tough. The trouble with getting it just right, is the cut of meat (great variance in meat) and pressure cooker. The next time, I will try it at 30 minutes and a natural release. Except for the meat being slightly tough, I thought the recipe turned out quite well. After I browned my Chimichanga, I found they were hot enough and did not need to be put in the oven. My husband said the taste of this recipe was excellent and I can make it again. He is trying to cut down on carbs; so, he asked me to just put the meat mixture over lettuce next time. That would be similar to what you get at MOE's restaurant. I think this recipe tastes much better than Moe's, though. Thanks for another great recipe!

[@PhyllisStokes]

It's funny you mentioned the round steak as I just finished cooking a Top of the Round Roast, it was maybe 2 pounds. I cooked it in the oven at 325 degrees wrapped in aluminum foil and went to check it after two hours. To my great surprise it was very tender and super delicious, I had to go pull the wrapper out of the garbage can to see where I purchased the roast and why it was so different. Turns out it was from Aldi and label Black Angus organic grass fed beef. I was shock as I don't remember even buying the meat. I will definitely be purchasing this type of roast from Aldi again.

[@cedainty]

Hi Phyllis, Great chimis. I use to love eating them at El Charro's when we lived in Tucson. Where did you get the wonderful large spoon you used in the meat filling? My mom had two of them which I saved when she expired. I'd love to get more for my five daughters!! PS My hubby loved watching your experience buying the diesel pusher! He was nodding his head in agreement..

[@PhyllisStokes]

I have had those large spoons for so many years I have no idea where they were purchased.

[@ColettaHughes]

Speaking from multiple points of experience here; I would call this "High End Gringo Food" :p I'm from the South, but lived in SoCal for over 20 years... So by proxy I have a Mexican tummy lol.

[@nikkiep23]

Looks awesome Phyllis! Have you thought about investing in a digital pressure cooker? They're wonderful and safer. I purchased mine a few years ago through QVC amd the brand is cooks essentials.

[@PhyllisStokes]

Thanks Nicole, I'm going to look that up now, it's probably much easier than using the stove top.

[@nikkiep23]

Great Phyllis! You'll love it.

[@rachelanchondo4221]

Thank you for a different version.

[@TressasSouthernHomeCooking]

Great recipe, Phyllis. I watch all your videos more than once to get ideas of what to cook for my family. I wish my freezer was larger so I could make meals in advance. I have chicken breasts on hand tonight. Do you think this recipe would be good with chicken? Thank you!---------Tressa Daigle

[@PhyllisStokes]

I think the recipe would be great with chicken.

[@TressasSouthernHomeCooking]

Phyllis Stokes thank you very much I think I will make this tonite I know you get many comments I so appreciate your reply

[@margaretclyde1916]

Do you have a recipe for red beans and rice? This looks really good.

[@PhyllisStokes]

Don't think I have made red beans and rice before. I'm sure someone else will have the recipe.

[@moniquemacnaughton9032]

Mmmm... Deadpool approves! (Marvel comics character who just loves chimis)

[@lianecornils6603]

The arm is set for Elizabeth if she wants to come here.

[@marknarcho9083]

Hey💗💗💗Tucson . Missing you Phyllis 🏜🏜🏜! Stephen👍👍👍

[@dillyg0701]

How did you make the red rice?

[@PhyllisStokes]

Here's the video on making Gullah Red Rice, note - it has an added ingredient that makes it Gullah. kzbin.info/www/bejne/gqC2ZqiVgJxohpY Hope you'll try it because it's incredibly good.

[@nelliebrumley4834]

Phyllis Stokes I

[@cherryberry9468]

That's a great idea to make extra and freeze them. How long do you cook them for out of the freezer? What temperature?

[@PhyllisStokes]

Allow them to thaw on the counter then warm in a 350 degree oven maybe 10-15 minutes. The key is to allow them to thaw at room temperature. That's what works for me with almost everything I freeze that's precooked and then frozen.

[@cherryberry9468]

Phyllis Stokes Thank you!

[@cherylmeredith2248]

Could you please tell how you would tenderize the meat in an Instant Pot rather than with the stove top pressure cooker? Thank you.

[@PhyllisStokes]

Instant Pot pressure does not get as high as the stove top pressure cooker can get. It will take a little longer in the Instant Pot and then allow the pressure to come down on its own without releasing it.

[@cherylmeredith2248]

Thanks for the reply. I've been watching for about a week. I absolutely love your videos.

[@barbwolstenholme2419]

Can you freeze containers of sour cream? Just wondering as you said the top of your container

[@PhyllisStokes]

You probably could freeze sour cream although I'm pretty sure the water content would separate in the freezer.

[@barbwolstenholme2419]

Phyllis Stokes why was yours frozen on top?