Chimichangas

Brenda Villagomez
When a Mexican-American fusion happens, a drool-worthy dish is on the way! Born in Arizona, chimichangas are deep-fried burritos featuring a delish combination of refried pinto beans, ground beef, and ooey-gooey Manchego cheese that is impossible to resist! Prepare these chimichangas in a snap and welcome the outrageously good Tex-Mex cuisine to your home!
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Ingredients
6
Portions
  • 2 tablespoons vegetable oil
  • 1/2 cups onion, finely chopped
  • 500 grams ground beef
  • some salt
  • some pepper
  • 2 tomatoes, cut into small-sized cubes
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 16 flour tortillas
  • 1 cup pinto beans, refried
  • 1 cup Manchego cheese, shredded
  • 1/2 cups Jalapeño chile, pickled and cut into small-sized cubes
  • some vegetable oil, for frying
  • pico de gallo, for garnish
Preparation
45 mins
30 mins
Easy
  • For the stuffing: In a saucepan, heat oil over medium heat and cook onion until translucent. Add ground beef and season with salt and pepper. Cook for 6 minutes or until mixture turns color. Add tomatoes, oregano, and cumin. Cook for 10 more minutes. Adjust seasoning. Remove from heat and let cool.
  • For assembling the chimichangas: Spread a bed of refried pinto beans on a flour tortilla and top with a bit of ground beef mixture, plenty of shredded Manchego cheese, and pickled Jalapeño chiles. Fold flour tortilla as an envelope. Fold 2 opposite edges of the flour tortilla into the center and roll up tightly to keep stuffing from spilling. Secure with a wooden toothpick.
  • In a skillet, heat plenty of vegetable oil and fry chimichangas over medium-low heat. Using tongs, turn the chimichanga little by little until both sides turn golden brown. Remove and drain on a paper towel-lined plate.
  • Serve chimichangas with pico de gallo and lime wedges on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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