Chimipoquitose Recipe

Cook the Meat

In a large skillet over medium heat, add the ground beef or shredded chicken. Cook until browned and fully cooked, breaking it apart with a spatula if necessary.

Add Vegetables and Spices

Add the chopped onion and minced garlic to the skillet. Sauté for about 3-5 minutes until the onions are translucent. Then, stir in the cumin, chili powder, salt, and black pepper. Mix well and cook for another 2 minutes.

Mix in Cheese and Sour Cream

Remove the skillet from heat and add shredded cheddar cheese and sour cream to the mixture. Stir until the cheese is melted and everything is well combined. Set aside to cool.

Prepare Tortillas

Lay out a tortilla on a clean surface. Spoon about 2 tablespoons of the filling mixture into the center of the tortilla.

Fold and Roll

Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring the filling is enclosed. Repeat with remaining tortillas and filling.

Heat Oil

In a deep frying pan, heat vegetable oil over medium-high heat until hot (around 350°F or 175°C).

Fry the Chimichangas

Carefully place the chimichangas seam-side down in the hot oil, frying in batches if necessary. Fry for about 3-4 minutes on each side until golden brown and crispy.

Drain and Serve

Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with salsa, guacamole, or additional sour cream.