Chimichanga Platter Recipe

Cook aromatics and beef

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until it starts to brown, about 5 minutes. Push beef to the side, drain excess fat if needed, leaving about 1 tablespoon in the pan. Add the chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Season and simmer

Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute to bloom the spices. Add the beef broth, scrape up any browned bits, reduce heat to medium-low and simmer until most of the liquid is absorbed, about 3–4 minutes. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds. Add shredded chicken, enchilada sauce (or salsa verde), cumin, salt and pepper. Stir to combine and cook 2–3 minutes until warmed through and sauce is absorbed slightly. Remove from heat.

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the onion 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Add pulled pork, chipotle (if using), bbq or enchilada sauce, salt and pepper. Stir and cook 3–4 minutes until heated through and sauce is evenly distributed. Remove from heat.

Choose one prepared filling (ground beef, shredded chicken, or pulled pork). Lay a tortilla flat on a work surface and spoon about 3/4 cup of filling into the center, leaving a 1–2 inch border. Top with about 1/4 cup shredded cheddar cheese. Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly away from you to form a sealed burrito-shaped package. Repeat with remaining tortillas and filling.

Optional - secure with toothpicks: If desired, insert one toothpick through each seam to hold the chimichanga while frying.

Frying method (crispier)

Pour 1 to 1 1/2 cups vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles immediately. Carefully place 1–2 chimichangas seam-side down into the oil and fry 2–3 minutes per side, turning gently, until golden brown and crisp. Transfer to a paper-towel-lined plate to drain. Repeat with remaining chimichangas.

Baking method (lighter)

Preheat oven to 425°F (220°C). Place assembled chimichangas seam-side down on a parchment-lined baking sheet. Brush each lightly with oil. Bake 12–15 minutes, flip, and bake another 8–10 minutes until golden and crisp.

Remove toothpicks if used. Plate each chimichanga with a scoop of Mexican rice and refried beans, and garnish with sour cream, salsa, pico de gallo, chopped cilantro, and lime wedges as desired. Serve immediately while hot.