Torera Chimichanga Recipe
A 12” flour tortilla stuffed with your choice of seasoned chicken, ground beef, or pork lightly fried and topped with ranchera and Verde sauces. Served with sour cream, refried beans, and rice.
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.
Tortilla and Fillings
Sauces
Sides
Method
Preparation
- 1
Prepare the Filling
If using chicken, ground beef, or pork, season it with your choice of spices (cumin, chili powder, garlic powder, salt, and pepper). Cook in a skillet over medium heat until fully cooked. Set aside.
- 2
Prepare the Tortilla
In a large skillet, heat a little vegetable oil over medium heat. Warm the flour tortilla for about 30 seconds on each side until it is pliable.
Assemble and Cook
- 3
Fill the Tortilla
Place the cooked filling (chicken, ground beef, or pork) in the center of the warmed tortilla. Fold in the sides and roll tightly to form a chimichanga.
- 4
Fry the Chimichanga
In a deep skillet, heat vegetable oil over medium-high heat. Carefully place the rolled chimichanga in the hot oil, frying for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Serve
- 5
Top and Serve
On a plate, place the fried chimichanga. Generously top with ranchera and verde sauces. Serve alongside sour cream, refried beans, and cooked rice.