Steak & Cheese Chimichanga (contains Nuts) Recipe
deep fried burrito with sautéed steak, onions, piquillos, mushrooms, jack cheese, Mexican rice, mole steak sauce, pico de gallo, crema
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Ingredients
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For the Chimichanga
For the Pico de Gallo
For the Crema
Method
For the Chimichanga
- 1
Prepare the Steak Filling
In a skillet over medium heat, add a tablespoon of oil. Once hot, add the sliced steak and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 2
- 3
Combine the Filling
Return the cooked steak to the skillet with the sautéed vegetables. Add the cooked Mexican rice and half of the shredded jack cheese. Stir to combine and heat through.
- 4
Assemble the Chimichangas
Lay out a flour tortilla. Place a generous scoop of the steak mixture in the center, fold the sides in, and roll tightly to enclose the filling. Repeat for all tortillas.
- 5
Fry the Chimichangas
In a deep pot, heat vegetable oil to 350°F (175°C). Carefully place the chimichangas in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
For the Pico de Gallo
- 6
Mix Pico de Gallo Ingredients
In a bowl, combine diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
For the Crema
- 7
Prepare the Crema
In a small bowl, whisk together sour cream, lime juice, and salt until smooth. Adjust salt to taste.