📝 About This Recipe
Born in the heart of the Arizona borderlands, the Chimichanga is the glorious result of a burrito meeting a deep fryer. This Tex-Mex masterpiece features a savory, slow-simmered shredded beef filling tucked inside a flour tortilla that is fried until golden and shatteringly crisp. It is a decadent fusion of textures—crunchy on the outside, succulent on the inside—topped with cool cream and vibrant salsas for the perfect bite.
🥗 Ingredients
The Protein Filling
- 1.5 lbs Chuck roast or brisket (cooked and shredded)
- 1 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 4 oz Diced green chiles (canned or roasted fresh)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1/2 cup Beef broth
Assembly and Frying
- 6 large Flour tortillas (10-12 inch 'burrito size')
- 1 cup Refried beans (warmed slightly for easy spreading)
- 1.5 cups Monterey Jack cheese (freshly shredded)
- 3 cups Vegetable or Canola oil (for frying)
Toppings and Garnish
- 1/2 cup Sour cream (or Mexican Crema)
- 1 cup Guacamole (freshly made)
- 1/2 cup Pico de gallo (drained of excess liquid)
- 1/4 cup Fresh cilantro (chopped)
👨🍳 Instructions
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1
In a large skillet over medium heat, sauté the diced onion in a tablespoon of oil until translucent, about 5 minutes.
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2
Add the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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3
Stir in the shredded beef, diced green chiles, and beef broth. Simmer for 10-15 minutes until the liquid has mostly evaporated, leaving the meat moist but not dripping.
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4
Warm the flour tortillas in the microwave for 20 seconds or in a dry pan. This makes them pliable and prevents cracking during folding.
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5
Lay a tortilla flat. Spread about 2 tablespoons of refried beans in the center, leaving plenty of room at the edges.
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6
Top the beans with 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. Fold the bottom edge up, then roll tightly away from you to create a sealed rectangular parcel.
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8
Secure the seam with a toothpick if necessary to ensure it doesn't open during frying.
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9
Heat 1-2 inches of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
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10
Carefully place 2 chimichangas at a time into the hot oil, seam-side down first. Fry for 2-3 minutes per side until deep golden brown and crispy.
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11
Remove with tongs and drain on a wire rack or paper towels. Remove toothpicks immediately.
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12
Let rest for 2 minutes before serving to allow the cheese inside to fully melt and the exterior to set.
💡 Chef's Tips
Use high-quality flour tortillas; corn tortillas will crack and cannot be used for this format. Do not overfill the tortillas, or they will burst in the oil and create a mess. Ensure your oil is at the correct temperature (350°F); if it's too cool, the tortilla will soak up oil and become greasy. If you prefer a lighter version, brush with oil and air fry at 400°F for 10-12 minutes, turning halfway. Always place the chimichanga seam-side down in the oil first to 'seal' the fold.
🍽️ Serving Suggestions
Serve with a side of Mexican Red Rice and slow-cooked black beans. Pair with a cold Mexican lager with a lime wedge or a tart Hibiscus (Jamaica) iced tea. Top with a warm red enchilada sauce or a green salsa verde for a 'wet' style chimichanga. Add a side of shredded iceberg lettuce and radishes for a refreshing crunch against the fried tortilla.