Signature Chimichanga Recipe
Family Heritage chimichanga style tortilla with your selection of shredded chicken or ground beef, smothered with ranchera sauce, queso dip, served with Mexican rice, romaine lettuce, crema and pico de gallo.
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Ingredients
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Chimichanga Filling
Sides and Toppings
Oil for frying
Method
Prepare the Filling
- 1
Cook the Meat
If using ground beef, cook it in a skillet over medium heat until browned. If using shredded chicken, ensure it is fully cooked and shredded.
- 2
Mix Ingredients
In a bowl, combine the cooked meat with ranchera sauce and half of the shredded cheese. Stir until well mixed.
Assemble the Chimichangas
- 3
Fill the Tortillas
Lay out a tortilla on a flat surface. Place about half a cup of the filling mixture in the center of the tortilla.
- 4
Roll the Tortilla
Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring it is tightly sealed.
Fry the Chimichangas
- 5
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot.
- 6
Fry the Chimichangas
Carefully place the rolled chimichangas into the hot oil, frying for about 3-4 minutes on each side or until golden brown.
- 7
Drain and Cool
Remove the chimichangas from the oil and drain on paper towels to remove excess oil.
Serve the Dish
- 8
Plate the Chimichangas
Place the fried chimichangas on a serving plate. Top with the remaining cheese and warm ranchera sauce.
- 9
Add Sides
Serve with a side of Mexican rice, shredded romaine lettuce, crema, and pico de gallo.
