V0: described, not machine-verified
Chimichanga
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Ingredients
- skirt or flank steak1 1/2 lbs
- White onion1/4 cup
- Garlic Cloves2 cloves
- Bay leaf1 leaf
- white or Yukon potatoes1 1/2 lbs
- Garlic powder1/2 tsp
- Onion powder1/2 tsp
- salt and pepper to tasteto taste
- burrito-size flour tortillas6 tortillas
- Vegetable oil1 1/2 cups
- finely shredded iceberg lettuce3 cups
- finely chopped white onion1/2 cup
- finely chopped tomatoes1 cup
- mayonnaise (optional)1/3 cup
- Mexican crema1/2 cup
- crumbled queso fresco or grated panela1 cup
Allergens (inferred from ingredient names): cereals_gluten
Nutrition per serving (modelled estimate, not measured): kcal 620, protein 32, fat 38, carbs 52, fiber 8, sugar 7
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: mexicoinmykitchen.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed