Chimichangas
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recipe
Prep time
10
m
Total time
25
m
Yields
8
Servings
Chimichangas are a mouthwatering, crispy Mexican-American dish that combines the comforting flavors of a burrito with the irresistible crunch of a deep-fried tortilla. Packed with a variety of delicious fillings—such as seasoned beef, chicken, or beans—chimichangas are then rolled up tightly and fried until golden and crispy on the outside, creating a satisfying contrast with the warm, savory interior. Whether you’re a seasoned cook or a beginner, these chimichangas are easy to make. Serve them with pico de gallo, and/or guacamole, sour cream, or salsa.
Ingredients
2
Tbsp.
2 tablespoons of vegetable or olive oil
1/2
Cup
1/2 cup of onion, finely chopped
17.5
Oz.
17.5 oz. of ground beef
1
Pinch
1 pinch of salt, and pepper
2
2 tomatoes, diced into small cubes
1
Tsp.
1 teaspoon of oregano
1
Tsp.
1 teaspoon of cumin
1
Pkg.
1 pkg. of La Campera Flour Tortillas
1
Cup (8 oz.)
1 cup of pinto beans, refried
1
Cup (8 oz.)
1 cup of low-fat Manchego cheese, grated
La Campera Flour Tortillas for Burritos (10″)
Directions
Step
1
For filling: Heat the vegetable oil in a saucepan over medium heat and cook the onion until it becomes translucent.
Step
2
Filling (cont.): Add the ground beef, season with salt and pepper, and cook for 6 minutes or until the beef starts to change color.
Step
3
Filling (cont.): Add the tomato, oregano, and cumin. Cook for 10 more minutes. Check the seasoning, remove from heat, and let it cool.
Step
4
Spread the center of a flour tortilla with refried pinto beans. Add some of the meat mixture, and grated Manchego cheese and pickled jalapeños to taste.
Step
5
Fold the tortilla like an envelope, starting with the sides of the chimichanga, then roll tightly to keep the ingredients from spilling out (you can use a wooden toothpick to help secure it)
Step
6
Heat enough vegetable oil and fry the chimichangas over medium-low heat
Step
7
Slowly turn them with tongs so each side of the chimichanga becomes golden brown; remove and drain on absorbent paper
Step
8
Serve the chimichangas on a large plate and accompany with pico de gallo and lime to taste
