Steak Chimichanga Recipe
Flour Tortilla with Grilled Steak, Deep Fried To Golden Brown, with Sour Cream & Choice Of Sauce
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Ingredients
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Steak
Chimichanga Assembly
Sauce (Optional)
Method
Steak Preparation
- 1
Marinate the Steak
In a bowl, combine olive oil, garlic powder, ground cumin, chili powder, salt, and black pepper. Add the flank steak, ensuring it is well-coated. Let it marinate for at least 30 minutes, or longer if possible.
- 2
Chimichanga Assembly
- 3
Prepare the Tortillas
Lay out the flour tortillas on a clean surface. Place a generous amount of the grilled steak in the center of each tortilla, followed by a sprinkle of shredded cheese.
- 4
Fold the Tortillas
Fold the sides of each tortilla inward, then roll it up tightly from the bottom to the top to enclose the filling completely.
- 5
Fry the Chimichangas
In a large pot or deep skillet, heat the cooking oil over medium heat. Once hot, carefully place the rolled chimichangas seam-side down in the oil. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and place on paper towels to drain excess oil.
Serving
- 6
Plate and Serve
Serve the chimichangas hot, garnished with sour cream and your choice of salsa or hot sauce on the side.