Chimichangas Recipe
Deep fried burrito smothered with espanola sauce and melted cheese served with rice, beans & the works on the side.
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Ingredients
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Chimichanga Filling
Espanola Sauce
Serving
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a skillet over medium heat, cook the ground beef until browned. Add chopped onion, garlic powder, cumin, salt, and pepper. Stir in refried beans and shredded cheese until well combined.
- 2
Assemble the Chimichangas
Take a large flour tortilla and place a portion of the filling in the center. Fold the sides over the filling and roll tightly. Secure with toothpicks if necessary.
- 3
Fry the Chimichangas
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chimichangas in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Espanola Sauce Preparation
- 4
Make the Sauce
In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Stir in tomato sauce, chicken broth, chili powder, cumin, salt, and pepper. Simmer for 10-15 minutes.
Serving
- 5
Serve the Dish
Place the fried chimichangas on a plate, smother with Espanola sauce, and top with additional shredded cheese. Serve with cooked rice, refried beans, sour cream, guacamole, sliced jalapeños, and chopped cilantro on the side.
