Tray Of Mini Chimis (ground Beef) Recipe
Make Tray Of Mini Chimis (ground Beef) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Filling
Wrappers & Assembly
Dipping & Garnish
Method
Beef Filling
- 1
Brown the beef
Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. When hot, add the ground beef in a single layer and let it sear without stirring for 1–2 minutes to develop color. Break the meat up with a spatula and continue to cook until no pink remains, about 6–8 minutes total.
- 2
- 3
Season and finish filling
Stir in the tomato paste, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper. Cook 1–2 minutes, breaking up the tomato paste and allowing the spices to bloom. Add the diced green chilies and Worcestershire sauce, stir to combine, then remove from heat. Stir in the lime juice and 1/2 cup chopped cilantro. Taste and adjust seasoning (add up to 0.25 tsp more salt if needed). Let the filling cool for 8–10 minutes so it’s warm but not steaming when assembling.
Wrappers & Assembly
- 4
Preheat oven and prepare tray
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it. Stir together the shredded Monterey Jack and cheddar in a bowl so the cheese is evenly mixed.
- 5
Assemble mini chimis
Lay one small tortilla flat. Place about 1 to 1 1/2 tablespoons of the cheese mixture in the center, then top with 1 to 1 1/2 tablespoons of the warm beef filling (use less if you want a tighter fold). Fold the bottom edge up over the filling, fold the sides in, then roll tightly to form a small sealed chimichanga-style parcel (a neat burrito). Place seam-side down on the prepared baking sheet. Repeat with remaining tortillas, cheese and beef. You should get about 24 mini chimis.
- 6
- 7
Bake until golden
Bake in the preheated oven for 16–20 minutes, turning the tray once halfway through so both sides brown evenly, until the tortillas are golden-brown and crisp. If you want extra crispness, switch to broil for 1–2 minutes at the end while watching closely to avoid burning.
- 8
Optional shallow-fry method
Alternatively, heat 1/2 inch oil in a skillet to 350°F (175°C) and fry chimis seam-side down for 1–1.5 minutes per side until deeply golden and crisp. Drain on paper towels.
Dipping & Garnish
- 9
Rest and plate
Remove mini chimis from the oven and let rest on the tray for 2–3 minutes (this helps the filling set and prevents burning mouths). Transfer to a serving tray.
- 10
Prepare dips and garnish
Spoon sour cream and salsa into small bowls for dipping. Arrange pickled jalapeños and lime wedges on the tray. Sprinkle the extra chopped cilantro over the hot chimis for a bright finish.
- 11
Serve
Serve warm with sour cream, salsa, pickled jalapeños and lime wedges. Recommend 1–2 mini chimis per person as an appetizer, 3–4 as a snack or small meal. Store leftovers in an airtight container in the refrigerator up to 3 days and re-crisp in a 375°F oven for 6–8 minutes.