Beef Chimichanga

Instructions

1. 1

   Prepare the Beef Filling

   • Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the ground beef to the skillet. Use a spatula to break it apart and cook for 5-7 minutes until fully browned. Drain off any excess grease.
   • Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, to toast the spices.
   • Mix in the undrained green chiles and refried beans. Stir until everything is well combined and heated through. Remove from the heat and let the filling cool for at least 10 minutes.
2. 2

   Assemble the Chimichangas

   • Warm the tortillas in a microwave for 20-30 seconds or in a dry skillet to make them soft and pliable.
   • Lay a tortilla flat. Spoon about 1 cup of the beef mixture in a line across the lower third of the tortilla, leaving a 2-inch border on the sides.
   • Sprinkle about 1/4 cup of shredded cheese over the filling.
   • Fold the left and right sides of the tortilla in over the filling. Then, take the bottom edge (closest to you) and fold it up and over the filling, tucking it in tightly. Roll it forward to form a secure, compact burrito. Secure the seam with a toothpick if needed.
3. 3

   Fry to Golden Perfection

   • In a large, deep pot or Dutch oven, pour in vegetable oil to a depth of about 1.5 inches. Heat the oil over medium-high heat until it reaches 365°F (185°C). Use a kitchen thermometer for accuracy.
   • Carefully place 1 or 2 chimichangas, seam-side down, into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature.
   • Fry for 2-3 minutes per side, turning gently with tongs, until deep golden brown and crispy all over.
   • Using tongs, carefully remove the chimichangas from the oil and transfer them to a wire rack to drain. This keeps them crispy on all sides.
4. 4

   Serve and Garnish

   • Remove any toothpicks before serving.
   • Serve the chimichangas immediately while they are hot and crispy.
   • Garnish generously with sour cream, guacamole, salsa, and any extra cheese.