Chimichanga Recipe

Brown beef

Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Season beef chunks with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add beef and brown on all sides, 5–7 minutes. Remove browned beef and set aside.

Sauté aromatics

In the same pan, reduce heat to medium; add chopped onion and sauté until softened and translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Simmer filling

Return beef to the pan. Add beef broth, diced tomatoes with chiles, cumin, chili powder, remaining salt and pepper. Bring to a simmer, cover, and reduce heat to low. Cook until beef is fork-tender, about 45–60 minutes (or 25–30 minutes in a pressure cooker). If sauce is too thin, simmer uncovered 5–10 minutes to reduce. Adjust seasoning to taste. When tender, shred or chunk meat to desired size and keep warm.

Poach and shred chicken

Place chicken and chicken broth in a saucepan with chopped onion, garlic, cumin, chili powder, salt and pepper. Bring to a simmer, cover and cook over low heat until chicken is cooked through, 15–20 minutes (longer for larger breasts). Remove chicken and shred with two forks.

Combine with tomatoes

Return shredded chicken to the pan with diced tomatoes with chiles. Simmer 5–10 minutes so flavors meld and liquid reduces slightly. Adjust seasoning. Keep warm.

Prepare sealing paste (optional)

If you want a secure seal, mix 2 tablespoons flour with 2 teaspoons water to form a thin paste.

Assemble chimichangas

Warm tortillas briefly (10–15 seconds per side) in a dry skillet or microwave to make them pliable. Place one tortilla on a flat surface. Spoon about 3/4 cup of your chosen filling (beef or shredded chicken) slightly below center. Do not overfill. Fold the bottom edge up over filling, fold the two sides in, then roll tightly away from you to form a sealed burrito. Dab the final edge with the flour paste (or a little water) to seal. Repeat for remaining tortillas.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy saucepan or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of tortilla — it should sizzle and start browning within 10 seconds.

Fry chimichangas

Working in batches, carefully lower 1–2 chimichangas into the hot oil seam-side down. Fry until golden brown and crisp, about 2–3 minutes per side, turning once with tongs. Total fry time about 4–6 minutes. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Make cheese sauce

In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook 1 minute to form a roux. Slowly whisk in 1 cup milk until smooth. Bring to a gentle simmer, whisking until thickened, about 2–3 minutes. Reduce heat to low and stir in 1 cup shredded cheddar until melted and smooth. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Keep warm on very low heat, stirring occasionally to prevent skin forming.

Plate and garnish

Place one chimichanga per plate. Spoon warm cheese sauce over the chimichanga or serve on the side. Top with shredded lettuce, a dollop of sour cream, 2 tablespoons guacamole, and 2 tablespoons diced tomato. Sprinkle chopped cilantro and a squeeze of lime if desired. Serve with 1/2 cup Mexican rice and 1/4–1/2 cup warmed refried or whole beans per serving.

Serve immediately while chimichangas are crisp. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F oven for 10–12 minutes to re-crisp; avoid microwaving if you want to preserve crispness.