Crispy Beef Chimichangas are a delightful culinary treat that never fails to impress. As I take a bite into these golden, deep-fried burritos, I am instantly transported to the vibrant streets of Mexico, where this dish has its roots. Traditionally, chimichangas are believed to have originated in the southwestern United States, particularly in Arizona, where they have become a beloved staple in Tex-Mex cuisine. The combination of seasoned beef, melted cheese, and a crispy exterior creates a symphony of flavors and textures that is simply irresistible.
People adore crispy beef chimichangas not just for their taste, but also for their convenience. They make for a perfect weeknight dinner or a crowd-pleasing party appetizer. The satisfying crunch of the outer shell paired with the savory filling makes each bite a delightful experience. Whether you’re enjoying them with a side of guacamole or salsa, these chimichangas are sure to become a favorite in your household. Join me as we dive into this delicious recipe that brings a taste of Mexico right to your kitchen!
Ingredients:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 4 large flour tortillas
- Vegetable oil, for frying
Preparing the Filling
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the beef is browned, drain any excess fat from the skillet. This step is crucial to avoid greasy chimichangas.
- Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom and infuse the meat with flavor.
- Remove the skillet from heat and let the mixture cool slightly. This will make it easier to handle when filling the tortillas.
Assembling the Chimichangas
- Lay a flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture onto the center of the tortilla.
- Spread a couple of tablespoons of refried beans over the beef mixture, followed by a generous sprinkle of shredded cheddar cheese.
- To fold the chimichanga, first, fold the sides of the tortilla inward over the filling. Then, starting from the bottom, roll the tortilla tightly to enclose the filling completely. Make sure to tuck in the sides as you roll to prevent any filling from escaping.
- Repeat this process with the remaining tortillas and filling. You should have four nicely rolled chimichangas ready for frying.
Frying the Chimichangas
- In a large, deep skillet or a heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla; if it sizzles, the oil is ready.
- Carefully place the chimichangas seam-side down into the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Fry the chimichangas for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them gently to ensure even cooking.
- Once they are golden brown, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving the Chimichangas
- While the chimichangas are still warm, prepare your toppings. In a small bowl, mix the diced tomatoes, shredded lettuce, and chopped cilantro together.
- To serve, place a chimichanga on a plate and top it with a generous dollop of sour cream. Add a handful of the tomato and lettuce mixture on top for a fresh crunch.
- For an extra touch, you can drizzle some hot sauce or salsa over the top if you like a bit of heat.
- Enjoy your crispy beef chimichangas while they are hot! They are perfect for a cozy dinner or a fun gathering with friends.
Tips for Perfect Chimichangas
- Make sure to seal the chimichangas well to prevent any filling from leaking out during frying.
- If you prefer a healthier option, you can bake the chimichangas instead of frying them. Preheat your oven to
Conclusion:
In summary, these Crispy Beef Chimichangas are an absolute must-try for anyone looking to elevate their home-cooked meals. The combination of seasoned beef, melted cheese, and a perfectly crispy exterior creates a delightful texture and flavor that is simply irresistible. Whether you serve them with a side of guacamole, fresh salsa, or a dollop of sour cream, these chimichangas are sure to impress your family and friends. Feel free to get creative with your serving suggestions! You can swap out the beef for shredded chicken or even a hearty vegetarian filling, making this recipe versatile for any dietary preference. Adding a sprinkle of fresh cilantro or a squeeze of lime juice can also enhance the flavors and give your dish a refreshing twist. I encourage you to give this recipe a try and experience the joy of making your own Crispy Beef Chimichangas at home. Don’t forget to share your experience and any variations you come up with! I’d love to hear how they turned out for you. Happy cooking! Print
Crispy Beef Chimichangas: The Ultimate Recipe for a Delicious Mexican Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Crispy Beef Chimichangas are a mouthwatering Mexican dish featuring seasoned ground beef, refried beans, and cheese, all wrapped in a flour tortilla and fried until golden. Topped with fresh lettuce, tomatoes, and sour cream, they offer a satisfying meal perfect for any occasion.
Ingredients
Scale- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 4 large flour tortillas
- Vegetable oil, for frying
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the beef is browned, drain any excess fat from the skillet.
- Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom and infuse the meat with flavor.
- Remove the skillet from heat and let the mixture cool slightly.
- Lay a flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture onto the center of the tortilla.
- Spread a couple of tablespoons of refried beans over the beef mixture, followed by a generous sprinkle of shredded cheddar cheese.
- To fold the chimichanga, first, fold the sides of the tortilla inward over the filling. Then, starting from the bottom, roll the tortilla tightly to enclose the filling completely.
- Repeat this process with the remaining tortillas and filling.
- In a large, deep skillet or a heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chimichangas seam-side down into the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Fry the chimichangas for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them gently to ensure even cooking.
- Once they are golden brown, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.
- While the chimichangas are still warm, prepare your toppings. In a small bowl, mix the diced tomatoes, shredded lettuce, and chopped cilantro together.
- To serve, place a chimichanga on a plate and top it with a generous dollop of sour cream. Add a handful of the tomato and lettuce mixture on top for a fresh crunch.
- For an extra touch, you can drizzle some hot sauce or salsa over the top if you like a bit of heat.
- Enjoy your crispy beef chimichangas while they are hot!
Notes
- Make sure to seal the chimichangas well to prevent any filling from leaking out during frying.
- If you prefer a healthier option, you can bake the chimichangas instead of frying them. Preheat your oven to 375°F (190°C), place the assembled chimichangas on a baking sheet, brush with a little oil, and bake for about 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
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