BEEF CHIMICHANGAS
We loved the filling in this recipe and plan to try it in tacos and on nachos as well! The chimis came out perfectly crisp. And while we had a tough time keeping them closed with toothpicks while frying, a little bit of butcher's twine did the trick just fine. Who's ready for a fiesta?!
Provided by Teresa Malkemus
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 13
Steps:
- 1. Remove and throw away chorizo casings. Heat large skillet over high heat until hot. Reduce heat to medium and crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat.
- 2. Crumble beef into skillet with chorizo. Brown over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion, garlic and cumin; cook and stir 4 minutes or until onion is softened. Spoon off and discard fat from skillet.
- 3. Stir in tomato sauce and bring to a boil over high heat. Reduce heat to low and cover; simmer 15 minutes. After 15 minutes, uncover skillet; increase heat to medium. Cook and stir 5 minutes or until most of the liquid has evaporated and meat is moistly coated with sauce. Stir in olives.
- 4. Open bag of tortillas, but do not take them out or wrap them in plastic wrap. Heat on high in microwave 30 seconds, turn them over and heat 30 seconds more. Place 1/4 cup meat mixture in center of 1 tortilla. Spread to within 1 1/2 inches of bottom and side edges. Sprinkle with slightly rounded tablespoon cheese.
- 5. To form, fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpicks.
- 6. Preheat oven to 250 degrees. Preheat deep fryer to 375 degrees or heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.
- 7. Fry 2 to 3 chimichangas at a time in oil 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in oven on prepared baking sheet.
- 8. Prepare a bed of shredded lettuce on serving plate. Place 2 chimichangas in lettuce. Spoon desired amount of your favorite salsa over top and add a dollop of sour cream. Enjoy!
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MD Adnan MD Adnan
[email protected]Thank you for sharing this recipe!
Godfrey Nsubuga
[email protected]I can't wait to try this recipe!
S McCaskill
[email protected]These chimichangas are a great way to use up leftover beef.
Aziz Hifju
[email protected]I would highly recommend this recipe to anyone who loves chimichangas.
ZAHIM JAN
[email protected]These chimichangas are amazing! The filling is flavorful and the chimichangas are cooked to perfection.
Rajiya Sk
[email protected]I've tried many chimichanga recipes, but this one is by far the best. The filling is perfectly seasoned and the chimichangas are crispy and delicious.
Rafiqul Islam Rafiq
[email protected]These chimichangas were a hit with my family! They were easy to make and everyone loved them.
mr_umairsahil yousafzai
[email protected]I love these chimichangas! They are so easy to make and they always turn out delicious. I usually make a double batch and freeze the leftovers for later.
Moses Njuguna
[email protected]These chimichangas were easy to make and turned out great! I used ground turkey instead of beef and they were still very flavorful. I will definitely be making these again.
Julian Koburunga
[email protected]I've made these chimichangas several times now and they are always a crowd-pleaser. The filling is flavorful and the chimichangas are crispy and delicious. I usually serve them with sour cream, salsa, and guacamole.
Gary Newman
[email protected]These were absolutely delicious! I made them for my family and they were a huge hit. The only thing I did differently was add some shredded cheddar cheese to the filling. They were so good that my kids asked for them again the next day.