This chimichanga recipe features a delicious fried burrito that’s crispy on the outside and packed with flavor on the inside. Chimichangas are a popular Mexican-American dish, stuffed with seasoned beef or chicken, beans, cheese, and spices, then fried to perfection. It’s a satisfying meal that’s perfect for lunch or dinner. Serve this chimichanga recipe with your favorite toppings like sour cream, salsa, and guacamole.
Ingredients:
Ingredients for the chimichanga recipe:
- 2 cups cooked shredded beef or chicken
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup salsa
- 1 tsp cumin
- 1 tsp chili powder
- 8 large flour tortillas
- Vegetable oil for frying
- Optional toppings: sour cream, guacamole, salsa
Execution
Step-by-Step Method for the chimichanga recipe:
- Prepare the filling: In a large bowl, mix the cooked shredded beef or chicken with refried beans, cheese, salsa, cumin, and chili powder until well combined.
- Assemble the chimichangas: Lay a tortilla flat and spoon about 1/2 cup of the filling mixture into the center. Fold the sides of the tortilla inward, then roll it up tightly, securing the ends to create a sealed burrito.
- Heat the oil: In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
- Fry the chimichangas: Place the chimichangas seam-side down in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to carefully flip them and fry on all sides.
- Drain and serve: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite toppings like sour cream, guacamole, and salsa.
Tips:
For the best chimichanga recipe:
- Secure the chimichanga: Make sure to roll the chimichangas tightly and secure the ends well to prevent the filling from spilling out during frying.
- Bake instead of frying: For a lighter option, you can bake the chimichangas in a 400°F oven for 20-25 minutes until crispy.
- Customize the filling: You can swap out the meat for shredded pork, ground beef, or even a vegetarian filling with sautéed vegetables and beans.
- Serve with sides: Pair chimichangas with Mexican rice, black beans, or a fresh salad for a complete meal.
FAQs:
- Can I make chimichangas ahead of time? Yes, you can prepare the chimichangas in advance and store them in the refrigerator for up to 2 days. Fry or bake them just before serving.
- How do I store leftovers? Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Can I freeze chimichangas? Yes, chimichangas freeze well. Wrap them tightly in foil and freeze for up to 3 months. Reheat in the oven straight from the freezer.
- What’s the difference between a chimichanga and a burrito? A chimichanga is essentially a fried burrito, giving it a crispy texture that a regular burrito does not have.
