Best 6 Deep Fried Beef Chimichangas With Guacamole Recipes

TOP NOTCH TOP ROUND CHIMICHANGAS

Steps:

• In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

CHIMICHANGA

Steps:

• Remove the skin and bones from the chicken breast and cut it in half.
• Place the meat into a large saucepan and cover it with water. Add chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper.
• Cook over high heat until the liquid starts simmering. Then, reduce the heat to medium-low and continue cooking for another 15 minutes.
• Next, add 4 oz of green chiles, diced onion, and minced garlic. Cook until the liquid reduces to approximately 1 cup. Take the chicken out, shred it, and return to the saucepan.
• In the meantime, prepare the sour cream sauce. First, place the butter into a small saucepan and melt it over medium heat. Then, whisk in the flour and cook for a minute. Next, add the water and the bouillon cube and whisk for about 4 minutes, so the bouillon cube dissolves completely. Add the remaining green chiles (3 oz) and sour cream. Season with salt and pepper and set aside in a warm place.
• In a large saucepan or a deep fryer, heat the oil to 375˚F.
• Now, assemble the chimichangas. Spread 1/3 cup of the chicken filling in the center of each tortilla. Using a spoon, arrange the filling into a rectangular shape. Then, sprinkle 1 oz Monterey Jack cheese on top. Fold the bottom of the tortilla over the filling, then fold the left and the right edges. Finally, roll the chimichanga into a tight cylinder and secure it with toothpicks.
• Fry the chimichangas in hot oil until golden brown and crispy - about 1 minute on each side.
• Drain on paper towels and remove the toothpicks.
• Drizzle sour cream sauce on top, and serve.

BEEF CHIMICHANGAS

Steps:

• 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.

FRIED GROUND BEEF CHIMICHANGAS

Steps:

• 1. In a medium frying pan, fry ground beef and onions on medium heat until meat is browned and onions are translucent. Drain off grease.
• 2. Add tomatoes, jalapenos, chili powder, black pepper, garlic salt, chili powder, cayenne pepper, and oregano-if using. Add a little water if needed. Simmer for 10 minutes.
• 3. Put 2-3 tablespoons of mixture in the middle of each tortilla. Add 1 tablespoon of cheese on top or amount you prefer. Fold tortillas and secure with toothpicks. (Make sure to take them out before eating)
• 4. Heat vegetable oil to medium-high in a large skillet. Add 2 or 3 tortillas at a time. Fry quickly until golden brown on each side. Top with sour cream and cheese or whatever toppings you enjoy.

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Steps:

• Special equipment: Wooden skewers or round toothpicks
• Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
• Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
• In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

OVEN-FRIED BEEF CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees.
• Brown beef in large skillet; drain, if necessary.
• Add onions, garlic and salt, and cook until onions are soft.
• Stir in refried beans and spices. Remove from heat.
• Scoop 1/3 cup of meat filling a little off center on the tortilla.
• Fold up edge closest to you over the filling.
• Fold in each side and roll all the way.
• Place on cookie sheet and repeat with all the tortillas.
• Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
• Bake at 350 degrees for 25 to 30 minutes until golden brown.
• While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
• Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
• These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.