Angus&Oinks Beef Rib Chimichangas

Chimichangas are without a doubt some of the finest Mexican food out there. What is essentially a fried burrito, you can pack these beauties with a selection of meat, rice and cheese and then fry it. Take your meal to the next level by seasoning the meat in A&O Mexican Rub and smoking the beef over chilli bisquettes or mesquite for an incredible flavour. Serve with fresh guac and a zingy crema.

Ingredients (Serves 2):

2 Kilo British Beef Short Ribs
3 tbsp Angus&Oink Mexican Rub
10 Tortilla Wraps
400g Cheddar Cheese, Grated
250g Jalapeño, Sliced (Jarred)
300g Long Grain Rice
250ml Sour Cream
200g Fresh Coriander, Chopped
1 Lime, Juice Of
Refried Beans (Optional)
Vegetable Oil

For the best results we recommend:
Angus&Oink Mexican Rub

Directions:

1: Season the beef short ribs in Angus & Oink Mexican Rub and allow to marinade in the fridge overnight.

2: Set your smoker to between 90 and 120c. Remove ribs from the fridge and bring them to room temp. Place the ribs meat side up in the smoker and place a pan underneath to catch the juice. Smoke for 6-7 hours until internal temp reaches 96c.

3: Once cooked, remove ribs from smoker and slice the meat into thin strips.

4: Bring a pan of water to the boil and cook the rice for around 15 mins. Drain and return to the pan and season with A&O Mexican Rub and stir in chopped coriander.

5:Lay a tortilla on a flat surface and spread a layer of rice on top. Place strips of beef on top and sprinkle with grated cheese and sliced Jalapeños.

6: Carefully tuck up the ends and fold over the edges. Add some oil to a frying pan and place the tortilla seam side down and gently fry.
7: Turn the tortilla over and cook until all sides are golden brown. Repeat until all chimichangas have been fried.

8: Serve immediately with sides/dips of choice.