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Restaurants›Mariachis de Jalisco›Chimichanga Plate Recipe

Chimichanga Plate Recipe

Name: Mariachis de Jaliscos CHIMICHANGA PLATE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each flour tortillas (10–12 inch); 2 cups cooked shredded beef, chicken, or shredded pork (your choice); 1.5 cups shredded cheddar or Mexican blend cheese; 0.5 cups diced onion; 1 tsp minced garlic; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 cups cooking oil for frying (vegetable or canola); 1 tbsp neutral oil or vegetable oil for sautéing; 0.5 cups all-purpose flour (optional, for dredging); 1 each beaten egg (optional, for sealing / dredging); 1 cups long-grain white rice; 2 cups chicken broth or water; 0.5 cups tomato sauce or crushed tomatoes; 0.25 cups diced onion (for rice); 0.5 tsp minced garlic (for rice); 1 tbs olive oil; 0.5 tsp salt (for rice); 0.25 tsp ground cumin (for rice); 2 cups canned pinto beans (drained and rinsed) or cooked pinto beans; 1 tbs lard or vegetable oil; 0.25 cups diced onion (for beans); 0.5 tsp minced garlic (for beans); 0.5 tsp salt (for beans); 0.5 cups water or bean liquid; 2 cups shredded lettuce; 0.5 cups diced tomato; 0.25 cups sliced radish (optional)

Inspired by Mariachis de Jalisco

Time1h

Serves4

Your choice of meat, served with rice, refried beans, salad & sour cream.

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Ingredients

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Chimichangas

4 each flour tortillas (10–12 inch)

2 cups cooked shredded beef, chicken, or shredded pork (your choice)

1 1/2 cups shredded cheddar or Mexican blend cheese

1/2 cups diced onion

1 tsp minced garlic

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 cups cooking oil for frying (vegetable or canola)

1 tbsp neutral oil or vegetable oil for sautéing

1/2 cups all-purpose flour (optional, for dredging)

1 each beaten egg (optional, for sealing / dredging)

Rice

1 cups Long-grain white rice

2 cups chicken broth or water

1/2 cups tomato sauce or crushed tomatoes

1/4 cups diced onion (for rice)

1/2 tsp minced garlic (for rice)

1 tbs olive oil

1/2 tsp salt (for rice)

1/4 tsp ground cumin (for rice)

Refried Beans

2 cups canned pinto beans (drained and rinsed) or cooked pinto beans

1 tbs lard or vegetable oil

1/4 cups diced onion (for beans)

1/2 tsp minced garlic (for beans)

1/2 tsp salt (for beans)

1/2 cups water or bean liquid

Salad & Garnishes

2 cups shredded lettuce

1/2 cups diced tomato

1/4 cups sliced radish (optional)

1/2 cups Sour cream

2 each lime wedges (optional)

2 tbs chopped cilantro (optional)

Optional Sauce (for serving)

1 cups enchilada sauce or salsa verde

1/2 cups shredded cheese for topping

Method

Chimichangas

Prepare filling

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add 1/2 cup diced onion and 1 teaspoon minced garlic; sauté 2–3 minutes until softened. Add 2 cups cooked shredded meat, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 3–4 minutes until heated through and spices are fragrant. Remove from heat and stir in 1 cup shredded cheese. Taste and adjust seasoning.

Assemble chimichangas

Lay a 10–12 inch flour tortilla flat. Place about 1/2 cup of the meat-and-cheese filling slightly off-center. Fold the sides over the filling, then fold the bottom up and roll tightly to form a sealed burrito. If desired, brush edges with beaten egg to help seal. Repeat with remaining tortillas and filling (should make about 4 chimichangas). If you prefer a crisper, evenly fried chimichanga, lightly dredge each rolled tortilla in 1/2 cup all-purpose flour before frying, shaking off excess.

Fry chimichangas

Pour 2 cups oil into a deep skillet or Dutch oven to make a 1–1.5 inch deep oil pool. Heat oil to 350°F (175°C). Carefully lower 1–2 chimichangas into hot oil seam-side down. Fry 2–3 minutes per side, turning gently with tongs, until golden brown and crisp. Don’t overcrowd the pan. Transfer to a paper towel–lined sheet to drain. Alternatively, bake at 400°F (200°C) for 15–20 minutes, turning once, until golden and crisp (brush lightly with oil before baking).

Rice

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1/4 cup diced onion and 1/2 teaspoon minced garlic; sauté 2 minutes until translucent. Add 1 cup long-grain rice and toast 1 minute, stirring. Stir in 1/2 cup tomato sauce, 2 cups chicken broth (or water), 1/2 teaspoon salt and 1/4 teaspoon ground cumin. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork before serving.

Refried Beans

Heat 1 tablespoon lard or oil in a skillet over medium heat. Add 1/4 cup diced onion and 1/2 teaspoon minced garlic; sauté 2–3 minutes until soft. Add 2 cups drained pinto beans and 1/2 cup water or reserved bean liquid. Cook 4–5 minutes until heated through. Use a potato masher or immersion blender to mash to preferred consistency. Stir and cook another 2–3 minutes; season with 1/2 teaspoon salt. If beans are too thick, add up to 2–4 tablespoons water to reach desired texture.

Salad & Garnishes

Divide 2 cups shredded lettuce among plates. Top with 1/2 cup diced tomato and 1/4 cup sliced radish if using. Add a dollop (about 2 tablespoons) of sour cream per plate or divide 1/2 cup among servings. Sprinkle chopped cilantro and place lime wedges on the side.

Assembly & Serving

Place one chimichanga on each plate. Spoon 1/2 cup rice and 1/2 cup refried beans beside the chimichanga. Drizzle 1/4 cup warmed enchilada sauce or salsa verde over the chimichanga if using, and sprinkle 2 tablespoons shredded cheese on top so it melts. Serve with salad, sour cream, cilantro and lime wedges.