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Currently Playing: Alone in the Desert | Cooking Chimichangas in my Van

Through my link https://drinkag1.com/ryantwomey get an AG1 Flavor Sampler and a bottle of Vitamin D3+K2 FREE in your Welcome Kit with your first AG1 subscription (a $72 value!) Day 3 out here solo and I finally had the time (and the ingredients) to cook something I've been wanting to make forever. Chimichangas. Deep frying in a van kitchen is definitely not what the thing was designed for but somehow it worked out. CHIMI RECIPE: MARINADE: About half a pound of skirt steak (flank works too) 1 lime Half an orange 2 cloves of garlic, smashed 1 tablespoon olive oil 1 teaspoon ground cumin Half a teaspoon chili powder Half a teaspoon kosher salt A pinch of black pepper Small handful of cilantro, rough chopped 1 chipotle pepper from a can of chipotles in adobo, minced 1 teaspoon of the adobo sauce from that same can Half a jalapeño, seeds out, minced For the build: 1 big flour tortilla, twelve inch if you can find it 3 to 4 tablespoons refried beans, warmed up A small handful of shredded Monterey Jack and cheddar 2 to 3 tablespoons salsa verde A couple toothpicks To fry: About an inch of neutral oil in your cast iron — canola, vegetable, whatever you've got To plate: Sour cream An avocado, smashed with a squeeze of lime and a pinch of salt A diced tomato Green onion More cilantro A lime wedge The steps One. Marinate the steak. Toss everything in the marinade list into a ziplock with the steak. Squish it around. Let it sit for thirty to forty-five minutes while you set up camp. Don't go past an hour or the citrus starts cooking the meat for you, and not in a good way. Two. Get the cast iron screaming hot. You want it smoking. Pat the steak dry with a paper towel, because wet meat steams instead of sears, and lay it down. Don't touch it for three minutes. Flip it. Two to three more minutes for medium-rare. Pull it off, let it rest on a plate for five minutes. This is the shot you don't want to mess up. Three. Slice it thin, across the grain, then rough chop it. Take about four or five ounces of the chopped steak and toss it with two or three tablespoons of salsa verde and whatever juices ran out while it was resting. The rest of the steak, save it in a container in the cooler. That's tomorrow morning. Four. Warm the tortilla. Lay it right on the stove grate or in a dry pan, ten seconds a side. It needs to be soft and pliable or it's gonna crack on you when you fold it. Five. Build it. Lay the tortilla flat. On the lower third, spread the warm refried beans. Pile the saucy chopped steak on top of that. Cheese on top of the steak. Fold the bottom up over the filling, fold the two sides in, then roll it tight away from you. Stick two toothpicks through the seam to lock it shut. Six. Fry it. Get the oil to about three fifty, three sixty-five. Lay the chimi seam-side down first. Two to three minutes until it's deep golden brown. Flip it. Two to three more minutes. Pull it onto a paper towel to drain. Yank the toothpicks. Seven. Plate it. Streak some salsa verde across the plate. Chimi goes on top. Dollop of sour cream, dollop of guac. Cilantro, diced tomato, green onion. Lime wedge on the side. Take it outside, sit down with the lake in front of you, and eat. NEW MERCH COMING SOON: Ryan2Me.com JOIN MY DISCORD GROUP - https://discord.gg/yvnwvEMSQr INSTAGRAM - https://www.instagram.com/ryantwomeyy/ TIKTOK - https://vm.tiktok.com/ZTdXKSt1S/ #vanlife #lasvegas #camping #cooking #desert #tarator #campandcook #vanlifecooking