Chimichanga Recipe
A large flour tortilla filled with shredded beef, deep-fried and covered with queso Amarillo garnished with lettuce and sour cream, choose between shredded beef or shredded chicken!
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Ingredients
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Tortilla and Filling
Method
Preparation
Prepare the Filling
In a large bowl, combine the shredded beef, salt, black pepper, cumin, and garlic powder. Mix well until all the ingredients are evenly distributed.
Warm the Tortillas
In a skillet over medium heat, warm the flour tortillas for about 30 seconds on each side until they are pliable. Remove from heat and set aside.
Assembly
Fill the Tortilla
Take one warm tortilla and place about half a cup of the beef mixture in the center. Sprinkle a few tablespoons of shredded cheese on top.
Roll the Chimichanga
Fold the sides of the tortilla inwards, then roll it up from the bottom to the top, ensuring the filling is secure inside.
Repeat
Repeat the filling and rolling process with the remaining tortillas and filling.
Cooking
Deep Fry the Chimichangas
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully place the rolled chimichangas in the hot oil, a few at a time, and fry for about 3-4 minutes on each side or until golden brown and crispy.
Drain Excess Oil
Once cooked, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving
Plate and Garnish
Serve the chimichangas hot, topped with additional queso Amarillo, garnished with fresh lettuce and a dollop of sour cream.