Chimichanga Recipe
Flour tortilla, Mexican rice, refried beans, and cheese rolled and deep fried. Choice of pork, chicken, beef or seitan
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Ingredients
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Chimichanga Filling
Chimichanga Cooking
Method
Prepare Filling
- 1
Cook Mexican Rice
Prepare the Mexican rice according to package instructions. Set aside once cooked.
- 2
Prepare Meat/Seitan
If using pork, chicken, or beef, cook and shred or dice the meat. If using seitan, heat it according to package instructions. Combine with cooked Mexican rice and refried beans in a bowl.
- 3
Add Cheese
Mix shredded cheese into the filling mixture and season with salt to taste.
Assemble Chimichangas
- 4
Fill Tortillas
Lay out each flour tortilla on a flat surface. Spoon a portion of the filling mixture into the center of each tortilla.
- 5
Roll Tortillas
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to the top to form a sealed chimichanga.
Fry Chimichangas
- 6
Heat Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry Chimichangas
Carefully place the rolled chimichangas seam side down in the hot oil. Fry in batches for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Drain
Using a slotted spoon, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- 9
Garnish and Serve
Serve hot with sour cream, guacamole, and salsa on the side.
