Mexican Chimichangas
Ingredients
- 450 g ground beef (or shredded chicken)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground paprika
- salt and pepper (to taste)
- 1/2 cup tomato sauce (or salsa (120 ml))
- 1/2 cup beef (or chicken broth (120ml))
- 1 cup shredded cheese (cheddar or Mexican blend (100g))
- 6 large flour tortillas
- vegetable oil (for frying)
Instructions
- In a large skillet, cook the ground beef or shredded chicken over medium heat until fully cooked. Drain any excess fat.
- Add the chopped onion and garlic to the skillet. Cook until the onion is soft and translucent.
- Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for 2-3 minutes until the spices are fragrant.
- Add the tomato sauce or salsa and broth. Simmer for 5-7 minutes until the mixture thickens slightly. Remove from heat and let it cool slightly.
- Stir in the shredded cheese, mixing until it's melted and well combined with the meat.
- Lay out the flour tortillas on a clean surface.
- Spoon about 1/2 cup of the meat mixture onto the center of each tortilla.
- Fold the sides of the tortilla over the filling, then roll up the tortilla tightly from one end to the other, forming a burrito shape. Secure the chimichangas with toothpicks if necessary.
In a deep skillet or pot, heat about 2.5 cm of vegetable oil over medium heat until it reaches 175°C (350°F).
- Carefully place the chimichangas seam-side down into the hot oil, cooking in batches if needed.
- Fry for 2-3 minutes on each side until golden brown and crispy.
- Remove the chimichangas from the oil and place them on paper towels to drain any excess oil.
- Serve the chimichangas hot, topped with your choice of sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.
Your homemade crispy Mexican chimichangas are ready. ¡Buen provecho!
Prepare the filling:
Assemble the chimichangas:
Fry the chimichangas:
Serve: