Beef Chimichanga

1. 1
   pressure cook · ~20 min

   Cook the pinto beans.

   1.Add soaked and drained pinto beans, 1.5 cups water, and a pinch of salt to a pressure cooker.

   2.Pressure cook for 4-5 whistles until beans are very soft and mashable.

   3.Let pressure release naturally, then drain excess liquid and mash beans into a coarse paste. Set aside.

   TIPMash while still hot — cold beans are harder to work with.
2. 2
   saute · ~10 min

   Brown the ground beef.

   1.Heat 1 tablespoon oil in a large skillet over medium-high heat.

   2.Add chopped onion and sauté until translucent, about 3-4 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   4.Add ground beef and break it up with a spatula, cooking until browned all over, about 6-8 minutes.

   TIPDon't stir constantly — letting the beef sit for a minute builds a better sear.
3. 3
   simmer · ~10 min

   Season the beef filling.

   1.Add cumin powder, chili powder, smoked paprika, dried oregano, salt, and black pepper to the browned beef.

   2.Stir in diced tomatoes and cook until tomatoes soften and release their juices, about 4-5 minutes.

   3.Reduce heat to low and simmer for 5 minutes until flavors meld and excess liquid evaporates.

   4.Remove from heat and let cool slightly for easier assembly.
4. 4
   assemble

   Assemble the chimichangas.

   1.Warm the flour tortillas on a dry skillet for 15 seconds per side to make them pliable.

   2.Lay one tortilla flat and spread 2 tablespoons mashed pinto beans down the center, leaving a 2-inch border on all sides.

   3.Top beans with a generous scoop of beef filling, then sprinkle 2 tablespoons shredded cheese over it.

   4.Fold the sides of the tortilla inward, then roll tightly from bottom to top into a compact burrito shape.

   5.Secure the seam with toothpicks. Repeat with remaining 3 tortillas.

   TIPDon't overfill — a tight roll prevents bursting during frying.
5. 5
   fry · ~8 min

   Fry the chimichangas until golden and crispy.

   1.Heat oil in a deep frying pan or dutch oven to 350°F (175°C).

   2.Carefully place assembled chimichangas seam-side down in the hot oil, working in batches.

   3.Fry for 2-3 minutes per side until deep golden brown and crispy all over.

   4.Remove with tongs and drain on paper towels. Let rest 1-2 minutes before removing toothpicks.

   TIPSeam-side down first seals the burrito shut and prevents it from opening.
6. 6
   garnish

   Garnish with sour cream and serve.

   1.Place each chimichanga on a plate and top with a generous dollop of sour cream.

   2.Sprinkle chopped cilantro over the top.

   3.Serve immediately with lime wedges on the side for squeezing over.

   TIPSqueeze lime right before eating — the acidity cuts through the richness of the fried tortilla.

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