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Chimichangas (2 Pcs) Recipe

Name: El Potro Mexican Restaurants Chimichangas (2 Pcs) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded beef (braised or roast); 1 tbs vegetable oil (for sauté); 0.5 cups yellow onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs tomato paste; 2 tbs beef broth (or water); 2 tbs fresh cilantro, chopped (optional); 2 pcs large flour tortillas (10–12 inch); 0.5 cups shredded Monterey Jack or cheddar cheese; 0.25 cups pico de gallo or chopped fresh tomato (optional); 4 cups vegetable oil (for deep frying); 2 tsp all-purpose flour (for dusting, optional); 0.5 cups red onion, thinly sliced; 1 tsp olive oil; 1 tbs apple cider vinegar or lime juice; 0.5 tsp sugar (or honey); 0.25 tsp salt; 0.125 tsp black pepper; 1 cups processed cheese (Velveeta) or queso blanco; 0.5 cups milk; 1 tbs diced green chiles (optional); 0.125 tsp ground cumin; 0.125 tsp salt; 1 cup refried beans (canned or homemade); 1 cup mixed salad greens; 0.5 cups tomato wedges or cherry tomatoes

Inspired by El Potro Mexican Restaurant

Time40m

Serves2

Choice of soft or crispy flour tortillas stuffed with shredded beef, deep fried, and crispy, topped with red onion sauce and cheese dip, served with refried beans and salad.

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Ingredients

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Tortilla Filling - Shredded Beef

2 cups cooked shredded beef (braised or roast)

1 tbs vegetable oil (for sauté)

1/2 cups yellow onion, finely chopped

1 tsp Garlic, minced

1/2 tsp Ground cumin

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs tomato paste

2 tbs beef broth (or water)

2 tbs fresh cilantro, chopped (optional)

Tortillas & Assembly

2 pcs large flour tortillas (10–12 inch)

1/2 cups shredded Monterey Jack or cheddar cheese

1/4 cups pico de gallo or chopped fresh tomato (optional)

Coating & Frying (for crispy chimichanga)

4 cups vegetable oil (for deep frying)

2 tsp all-purpose flour (for dusting, optional)

Red Onion Sauce (topping)

1/2 cups Red onion, thinly sliced

1 tsp olive oil

1 tbs apple cider vinegar or lime juice

1/2 tsp sugar (or honey)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Cheese Dip (warm)

1 cups processed cheese (Velveeta) or queso blanco

1/2 cups Milk

1 tbs diced green chiles (optional)

1/8 tsp Ground cumin

1/8 tsp Celtic sea salt

Sides - Refried Beans & Salad

1 cup refried beans (canned or homemade)

1 cup mixed salad greens

1/2 cups tomato wedges or cherry tomatoes

2 pcs Lime wedges (for serving)

0 to taste salt and pepper (for salad)

1 tsp olive oil (for salad)

1 tsp red wine vinegar or lime juice (for salad)

Method

Tortilla Filling - Shredded Beef

Prepare beef filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped yellow onion and sauté 3–4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the cooked shredded beef to the skillet and stir to combine. Sprinkle in ground cumin, chili powder, salt, and black pepper. Stir and cook 2–3 minutes to warm the beef and bloom the spices.

Stir in the tomato paste and 2 tablespoons beef broth (or water) to moisten the filling; simmer 2 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and fold in chopped cilantro if using. Keep warm.

Tortillas & Assembly

Warm and assemble

Warm the flour tortillas briefly in a dry skillet or microwave for 15–20 seconds to make them pliable. Place each tortilla on a flat surface. Divide the warm beef filling evenly between the two tortillas, placing it slightly off-center toward you.

Top each portion of beef with shredded cheese (about 1/4 cup each) and a spoonful of pico de gallo or chopped tomato if using. Fold the sides over the filling, then roll tightly from the edge nearest you to form a sealed burrito (chimichanga). If desired, dust a light sprinkle of flour on the seam to help seal.

Coating & Frying (for crispy chimichanga)

Deep-fry chimichangas

Pour about 3–4 cups vegetable oil into a deep skillet or pot (enough to submerge chimichangas halfway to fully). Heat oil over medium-high to 350°F (175°C). Test with a small piece of tortilla: it should sizzle immediately.

If you prefer a slightly crisper exterior, lightly dust each chimichanga with 1 teaspoon flour before frying. Carefully lower chimichangas seam-side down into hot oil using tongs. Fry 2–3 minutes per side until golden brown and crispy, turning once to brown evenly. Do not overcrowd the pan—fry one at a time or two if there is room.

Using tongs, remove chimichangas and drain on a paper towel-lined rack for 1–2 minutes to remove excess oil.

Alternative oven method (lighter, not fully crispy): Brush chimichangas lightly with oil, place seam-side down on a baking sheet, and bake at 425°F (220°C) for 12–15 minutes, turning once, until golden and heated through.

Red Onion Sauce (topping)

Make quick red onion sauce

In a small bowl combine thinly sliced red onion, 1 teaspoon olive oil, 1 tablespoon apple cider vinegar or lime juice, 1/2 teaspoon sugar, 1/4 teaspoon salt, and a pinch of black pepper. Stir and let sit at room temperature for 10–15 minutes to soften and mellow the onion. Taste and adjust acidity/sweetness.

Cheese Dip (warm)

Prepare cheese dip

In a small saucepan over low heat, combine 1 cup processed cheese (or chopped queso blanco) and 1/2 cup milk. Stir constantly until cheese melts and mixture is smooth, 3–5 minutes. Stir in diced green chiles if using, 1/8 teaspoon ground cumin, and a pinch of salt. Keep warm on the lowest heat or transfer to a small warmed serving bowl.

Sides - Refried Beans & Salad

Heat refried beans

Warm 1 cup refried beans in a small saucepan over medium-low heat, stirring occasionally until hot (about 5 minutes). If too thick, stir in 1–2 tablespoons water. Season with salt to taste.

Assemble salad

Toss mixed salad greens and tomato wedges with 1 teaspoon olive oil, 1 teaspoon red wine vinegar or lime juice, and salt and pepper to taste. Place salad on the plate alongside the chimichangas and beans.

Plating & Finish

Place the two chimichangas on a serving plate. Spoon a few tablespoons of warm cheese dip over or alongside each chimichanga. Top each chimichanga with 1–2 tablespoons of the quick red onion sauce. Serve with refried beans, the tossed salad, and lime wedges on the side.

Serve immediately while chimichangas are hot and crisp. Provide extra cheese dip and hot sauce at the table if desired.