Chimichanga Recipe
A stuffed flour tortilla with your choice of shredded beef or ranchera chicken, deep fried to a golden brown with guacamole salad and sour cream. Served with rice and refried beans.
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Ingredients
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Filling (choose beef or chicken)
Tortillas & assembly
Breading & frying
Garnish & serving
Method
Filling (choose beef or chicken)
- 1
Prepare filling base
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Season and combine
Stir in the diced tomatoes, cumin, chili powder, salt, and black pepper. Cook 2–3 minutes to meld flavors.
- 3
Add protein
If using shredded beef: add 3 cups shredded cooked beef and 2–3 tablespoons of reserved beef cooking juices or a splash of beef broth, stir and heat through 3–4 minutes. If using ranchera chicken: add 3 cups shredded ranchera-style cooked chicken (prepared with tomato-onion-chile sauce) and heat through 3–4 minutes. Taste and adjust seasoning. Remove from heat and keep warm.
Tortillas & assembly
- 4
Warm tortillas
Warm the large flour tortillas so they are pliable: wrap in a clean kitchen towel and microwave for 20–30 seconds, or heat one at a time in a dry skillet for 10–15 seconds per side.
- 5
Assemble chimichangas
Lay a warm tortilla flat. Lightly dust the center with about 1 tablespoon of refried beans (this helps seal and adds moisture). Spoon 1/2 cup of the prepared filling into the center of the tortilla. Top with a heaping 1/4 cup shredded cheese. Fold the sides of the tortilla in by about 1 inch, then roll from one edge tightly to form a sealed burrito. If desired, brush the seam with the beaten egg to help seal. Repeat to make 6 chimichangas.
Breading & frying
- 6
Prepare for frying
Heat about 1.5 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, a small piece of tortilla should sizzle and rise immediately. Lightly dust each wrapped chimichanga with the 1/4 cup flour, shaking off excess—this helps create a crisp exterior.
- 7
Fry chimichangas
Carefully place 2 chimichangas in the hot oil seam-side down (do not overcrowd). Fry until golden brown and crisp, about 2–3 minutes per side, turning gently with tongs. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining chimichangas. (Alternative: for a lighter version, bake at 425°F / 220°C on a rimmed baking sheet brushed with oil for 15–18 minutes, flipping halfway.)
Garnish & serving
- 8
Plate and garnish
Place one chimichanga on each plate. Serve with about 1/2 cup cooked Mexican rice and 1/3 cup warm refried beans per serving. Top each chimichanga with 1/3 cup guacamole and a dollop (about 2 tablespoons) of sour cream. Sprinkle chopped cilantro over the guacamole and chimichanga, and serve with a lime wedge and optional salsa or hot sauce on the side.
- 9
Notes
Ensure filling is not too wet to avoid soggy tortillas. Chimichangas are best served immediately while crisp. Leftovers can be reheated in a 375°F oven for 10–12 minutes to re-crisp.