📝 About This Recipe
Born in the heart of the Sonoran Desert, the Chimichanga is the glorious result of a burrito meeting a deep fryer. This recipe features succulent, slow-cooked shredded beef enveloped in a golden-brown, shatteringly crisp flour tortilla. It’s a Tex-Mex masterpiece that balances the richness of melted cheese with the bright acidity of fresh salsa and cool crema.
🥗 Ingredients
The Protein Filling
- 1.5 lbs Chuck roast or brisket (cooked and shredded)
- 1/2 cup Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked paprika
- 1/4 cup Beef broth
Assembly
- 4 large Flour tortillas (10-12 inch 'burrito size')
- 1 cup Refried beans (warmed)
- 1.5 cups Monterey Jack or Chihuahua cheese (shredded)
- 2 tablespoons Pickled jalapeños (chopped)
- 3 cups Vegetable oil (for frying)
Toppings and Garnish
- 1/2 cup Sour cream or Mexican crema
- 1/2 cup Guacamole
- 1/2 cup Pico de gallo (fresh)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
In a large skillet over medium heat, sauté the diced onions until translucent, about 5 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
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2
Add the shredded beef, cumin, and smoked paprika to the skillet. Pour in the beef broth to moisten the meat and simmer for 5-7 minutes until the liquid has mostly evaporated but the meat remains juicy.
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3
Stir in the chopped pickled jalapeños, then remove the beef mixture from the heat and set aside to cool slightly.
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4
Warm the flour tortillas in the microwave for 20 seconds or on a dry griddle for 10 seconds per side. This makes them pliable and prevents tearing during folding.
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5
Lay a tortilla flat. Spread 1/4 cup of refried beans in the center, leaving at least 2 inches of space from the edges.
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6
Top the beans with a generous portion of the beef mixture and 1/4 cup of shredded cheese.
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7
Fold the left and right sides of the tortilla over the filling. While holding the sides down, roll the bottom edge up tightly over the filling, tucking it in as you go to create a sealed rectangular parcel.
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8
Secure the seam with a toothpick if necessary, though a tight roll usually stays closed. Repeat for the remaining tortillas.
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9
In a heavy-bottomed Dutch oven or deep skillet, heat 2-3 inches of vegetable oil to 350°F (175°C).
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10
Carefully lower 1 or 2 chimichangas into the hot oil, seam-side down. Fry for 2-3 minutes per side until the entire exterior is a deep golden brown and exceptionally crispy.
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11
Remove the chimichangas with a slotted spoon or tongs and place them on a wire rack set over a paper towel-lined baking sheet to drain.
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12
Allow the chimichangas to rest for 2 minutes before serving to let the cheese inside fully melt and the exterior to set.
💡 Chef's Tips
Always use room temperature or slightly warm tortillas to ensure they don't crack during the rolling process. Do not overfill the tortilla; if it's too full, it will burst in the hot oil and create a mess. Maintain the oil temperature at 350°F—if it's too low, the tortilla will soak up oil and become greasy; if too high, it will burn before the cheese melts. If you want a lighter version, you can brush the outsides with oil and bake at 425°F for 15-20 minutes, though you'll lose that classic 'snap'. Always place the chimichanga in the oil seam-side down first to 'seal' the fold instantly.
🍽️ Serving Suggestions
Serve alongside a mound of Mexican red rice and slow-simmered black beans. Pair with a cold Michelada or a crisp Mexican lager with a lime wedge. Drizzle with a warm roasted tomato salsa or a spicy queso sauce for extra indulgence. Accompany with a side of shredded iceberg lettuce and radish slices for a cooling crunch. Finish the meal with cinnamon-dusted churros for a complete festive experience.