📝 About This Recipe
Born in the heart of the Sonoran Desert and perfected in Arizona, the Chimichanga is the crown jewel of Tex-Mex soul food. This recipe features a succulent, slow-simmered shredded beef filling wrapped in a buttery flour tortilla and fried to a golden, shatteringly crisp perfection. It’s a harmonious marriage of textures—crunchy on the outside and melt-in-your-mouth tender on the inside—topped with cooling crema and zesty salsa.
🥗 Ingredients
The Meat Filling
- 1.5 pounds Chuck roast or flank steak (cooked and shredded)
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 4 ounces Diced green chiles (canned or roasted fresh)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1/2 cup Beef broth
The Assembly
- 6 large Flour tortillas (10-12 inch 'burrito size')
- 1 cup Refried beans (warmed)
- 1.5 cups Monterey Jack cheese (freshly shredded)
- 2 cups Vegetable oil (for shallow frying)
For Garnish and Serving
- 1/2 cup Sour cream or Mexican crema
- 1/2 cup Guacamole (freshly made)
- 1/2 cup Pico de Gallo
- 1/4 cup Fresh cilantro (chopped)
👨🍳 Instructions
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1
In a large skillet over medium heat, sauté the diced onions in a tablespoon of oil until translucent, about 5 minutes. Add the minced garlic and cook for another 60 seconds until fragrant.
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2
Stir in the shredded beef, ground cumin, smoked paprika, and diced green chiles. Mix well to coat the meat in the aromatics.
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3
Pour in the beef broth. Simmer the mixture for 10-12 minutes until most of the liquid has evaporated, leaving the beef moist and flavorful but not soggy.
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4
Warm the flour tortillas in the microwave for 20-30 seconds between damp paper towels. This makes them pliable and prevents cracking during the folding process.
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5
Lay a warm tortilla flat. Spread about 2 tablespoons of refried beans in the center, leaving a 2-inch border on all sides.
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6
Top the beans with approximately 1/2 cup of the beef mixture and a generous sprinkle of Monterey Jack cheese.
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7
Fold the left and right sides of the tortilla over the filling. Then, roll from the bottom up tightly, tucking the sides as you go to create a sealed rectangular parcel.
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8
Secure the seam with a toothpick if necessary, though a well-folded chimichanga should hold its shape if placed seam-side down.
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9
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of vegetable oil to 350°F (175°C).
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10
Carefully place 2 chimichangas at a time into the hot oil, seam-side down. Fry for 2-3 minutes per side until the entire exterior is a deep golden brown and crispy.
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11
Use tongs to remove the chimichangas and drain them on a wire rack set over a baking sheet or on paper towels.
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12
Allow the chimichangas to rest for 2 minutes before serving to ensure the cheese inside is perfectly melted and the crust sets.
💡 Chef's Tips
Always use room temperature or slightly warmed tortillas to prevent tearing. Don't overfill the tortillas; a bursting chimichanga will leak cheese and cause the oil to splatter. Use a high-smoke point oil like vegetable, canola, or grapeseed for the best frying results. If you prefer a healthier version, you can brush them with oil and air-fry at 400°F for 10 minutes, turning halfway through. For the best flavor, shred your own cheese; pre-shredded cheese is coated in starch and won't melt as smoothly.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy Mexican red rice and slow-cooked black beans. Pair with a cold Hibiscus Agua Fresca or a classic lime Margarita on the rocks. Drizzle with a warm roasted tomato salsa or a spicy queso dip for extra indulgence. Add a side of crisp shredded iceberg lettuce and radish slices for a refreshing textural contrast.