I grew up with my Mom making Mexican dishes, however, I have to admit that when I moved out on my own I started going to a certain Mexican restaurant in town.
When I tried Chimichangas, I totally fell in love! My Mom was a fantastic cook, however, this dish was unlike any I had ever tasted.
- Ingredients
1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies.
1 can (4 ounces) chopped jalapeno peppers.
Oil for deep-fat frying.
1-1/2 cups shredded cheddar cheese.
- Instructions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce
Here are some tips for making delicious beef and cheese chimichangas:
1. Choosing the Right Beef
Ground Beef: Use 80/20 ground beef for the right balance of flavor and moisture. Brown it well to develop flavor.
Seasoning: Season with garlic, onions, cumin, chili powder, and a pinch of oregano for a flavorful filling.
2. Cheese Selection
Melting Cheeses: Use a mix of melty cheeses like Monterey Jack, cheddar, or even queso quesadilla.
Layering: Layer the cheese between the beef for even melting and cheesy goodness in every bite.
3. Tortillas
Large Flour Tortillas: Use large, soft flour tortillas to make rolling easier and to hold the filling well.
Warming: Warm the tortillas slightly before rolling to make them pliable and prevent cracking.
4. Filling the Chimichangas
Don’t overfill the tortillas! Keep the filling in the center and about 1/3 full to make rolling easier.
Folding: Fold in the sides first, then roll tightly to secure the filling.
5. Cooking Method
Frying: Deep-fry in hot oil (around 350°F/175°C) until golden and crispy. Drain on paper towels to remove excess oil.
Baking: If you prefer a lighter option, brush the chimichangas with oil or melted butter and bake at 400°F (200°C) until golden and crisp.
6. Serving Suggestions
Toppings: Serve with sour cream, salsa, guacamole, and fresh cilantro for extra flavor.
Sides: Pair with Mexican rice, refried beans, or a fresh salad.
7. Make-Ahead Tips
You can prepare the beef and cheese filling ahead of time and assemble the chimichangas when ready to cook.
If frying, assemble and freeze uncooked chimichangas. Fry them directly from frozen, adjusting cooking time as needed.
With these tips, your chimichangas should turn out crispy, cheesy, and flavorful!
Enjoy!
CHECK OUT THESE AMAZING, EASY RECIPES :
Chicken and Vegetable Stir-Fry
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