Tray Of Mini Chimis (shredded Beef) Recipe
Make Tray Of Mini Chimis (shredded Beef) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shredded Beef
Tortillas & Filling
Coating & Frying
Sauces & Garnish
Method
Shredded Beef
- 1
Prepare and brown the beef
Pat the beef pieces dry and season lightly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbs vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Sear the beef pieces on all sides until deeply browned (about 3–4 minutes per side). Work in batches so the pot is not crowded. Transfer browned beef to a plate.
- 2
Sauté aromatics and toast spices
Lower the heat to medium. Add the quartered onion to the pot and sauté, stirring, until softened and starting to brown, about 6–8 minutes. Add the smashed garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes until the paste darkens slightly. Add 1 tbs ancho chili powder, 2 tsp ground cumin, 1 tsp dried oregano and 1 tsp smoked paprika; cook 30–60 seconds to bloom the spices.
- 3
Deglaze and braise
Pour in 2 cups beef broth, scraping up browned bits from the pot. Return the seared beef to the pot and add 2 bay leaves. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) or reduce heat on the stove to the lowest setting. Braise until the beef is fork-tender and shreds easily, about 2 to 2½ hours. (Alternatively, pressure-cook on high for 50–60 minutes.)
- 4
Shred and reduce sauce
Remove beef to a tray and let rest 10 minutes. Remove and discard bay leaves. Using two forks, shred the beef into bite-size shreds. Meanwhile, return the braising liquid to medium-high heat and simmer uncovered until reduced and slightly thickened (about 8–12 minutes). Taste and adjust with remaining 1 tsp salt and 1/2 tsp black pepper. Mix the shredded beef back into the reduced sauce so the meat is moist but not soupy. Keep warm.
Tortillas & Filling
- 5
Prepare tortillas
Warm the 24 tortillas briefly in a dry skillet or wrapped in a towel in a low oven (200°F / 95°C) for 5–7 minutes so they are pliable. Keep them covered with a clean towel until assembly to prevent drying.
- 6
Assemble filling
In a medium bowl combine 1 cup of the shredded beef mixture (reserve the rest for additional trays or serving), 1 cup refried beans, 1/2 cup shredded cheese and 1/4 cup chopped cilantro. Stir until combined—this is the primary mini chimi filling. If you like heat, fold in 1/4 cup chopped pickled jalapeños (optional). Keep extra shredded beef separate to spoon on the side or make more chimis.
- 7
Portion and roll mini chimis
Lay a warmed tortilla flat. Place about 2 heaping tablespoons of filling in the center (roughly 30–40 g). Fold the sides over, then roll tightly from one edge to form a small burrito (mini chimi). Tuck the ends under so they are closed. Repeat with all tortillas to make about 24 mini chimis. Place them seam-side down on a tray.
Coating & Frying
- 8
Set up dredging station
Place 1/2 cup all-purpose flour in a shallow dish. In another shallow bowl whisk together 2 eggs and 2 tbs water to make an egg wash. Place 2 cups panko breadcrumbs in a third shallow dish (optional — panko gives extra crunch).
- 9
Coat the chimis
Working in batches of 6–8, lightly dredge each rolled chimi in flour, shaking off excess. Dip into the egg wash, then press into panko if using. For a more traditional chimichanga texture you can skip the panko and simply fry the egg-washed, floured chimis. Place coated chimis on a tray ready for frying.
- 10
Fry until golden
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). There should be enough oil to submerge the mini chimis (about 1–1.5 L depending on pot size). Fry in batches, seam-side down first, turning as needed, until crisp and golden all over, about 2–3 minutes per batch for mini chimis. Use a slotted spoon or spider to transfer chimis to a wire rack set over a tray to drain. Sprinkle lightly with a pinch of salt immediately after frying if desired.
- 11
Sauces & Garnish
- 12
Prepare sauces and finish plating
Stir the sour cream to loosen it (optionally mix a squeeze of lime and a pinch of salt into 1 cup sour cream for crema). Arrange fried mini chimis on a serving tray. Spoon salsa into a small bowl for dipping. Garnish the tray with remaining 1/4 cup chopped cilantro, 1/4 cup sliced green onions, and lime wedges. Serve hot with salsa and sour cream on the side; spoon extra warmed shredded beef and cheese over chimis if desired.