Patio Chimi Recipe
Deep Fried Flour Tortillas Rolled with Beef or Chicken Filling Covered with Our Fresh Tomatillo Sauce
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Ingredients
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Filling
Tomatillo Sauce
Chimichangas
Method
Filling
- 1
Cook the Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 2
Add Meat and Seasonings
Add the ground beef or chicken to the skillet. Cook until browned, breaking it apart with a spatula. Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook until the meat is fully cooked, about 5-7 minutes. If using, stir in shredded cheese until melted. Remove from heat and let cool slightly.
Tomatillo Sauce
- 3
Assembling and Frying
- 4
Fill the Tortillas
Lay out each flour tortilla on a flat surface. Place a generous amount of the filling mixture in the center of each tortilla.
- 5
Roll the Tortillas
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to enclose the filling. Secure with a toothpick if necessary.
- 6
Heat Oil
In a deep frying pan, heat oil over medium-high heat until hot, about 350°F (175°C).
- 7
Fry the Chimichangas
Carefully place the rolled chimichangas in the hot oil, a few at a time, being cautious not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 8
Serve
Serve the chimichangas hot, drizzled with the fresh tomatillo sauce.