Beef Chimichanga Recipe
Grilled steak and refried beans inside. Served with rice and refried beans. Garnished with lettuce, sour cream, diced tomato. Topped with cheese sauce.
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Ingredients
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Chimichanga Filling
Chimichanga Assembly
Serving Garnish
Method
Preparation of Filling
- 1
Marinate and Grill Steak
In a bowl, combine the flank steak with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Allow it to marinate for at least 30 minutes. Preheat a grill to medium-high heat and grill the steak for about 6-8 minutes per side, or until desired doneness. Remove from grill and let it rest for 5 minutes before slicing.
- 2
Prepare Refried Beans
While the steak is resting, heat the refried beans in a small saucepan over low heat until warmed through. Stir occasionally to prevent sticking.
Chimichanga Assembly
- 3
Fill Tortillas
Take a flour tortilla and place a portion of sliced grilled steak (about 1/4 cup) and 1/4 cup of warmed refried beans in the center. Sprinkle with shredded cheddar cheese.
- 4
Fold and Roll
Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top to create a sealed chimichanga. Repeat with the remaining tortillas.
Frying
- 5
Heat Oil
In a large pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 6
Fry Chimichangas
Carefully add the chimichangas, a few at a time, to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
Serving
- 7
Plate the Dish
On each plate, serve 1-2 chimichangas alongside 1/2 cup of cooked rice and 1/2 cup of refried beans. Garnish with shredded lettuce, a dollop of sour cream, diced tomatoes, and drizzle cheese sauce over the chimichangas.
