Puebla Combination Recipe
Two beef tacos and two mini chicken chimichangas.
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Ingredients
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Beef Tacos
Mini Chicken Chimichangas
Method
Beef Tacos
- 1
Cook the Beef
In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 2
Add Seasoning
Stir in the taco seasoning and a splash of water. Cook for an additional 2-3 minutes until the mixture is well combined and heated through.
- 3
Prepare Taco Shells
Warm the taco shells in the oven according to package instructions, usually about 5 minutes at 350°F (175°C).
- 4
Assemble Tacos
Fill each taco shell with the beef mixture. Top with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
Mini Chicken Chimichangas
- 5
Prepare Filling
In a mixing bowl, combine the shredded cooked chicken, cream cheese, and shredded cheese. Mix well until combined.
- 6
Fill Tortillas
Place about 2 tablespoons of the chicken mixture in the center of each flour tortilla. Fold the sides over the filling and roll tightly to form chimichangas.
- 7
Heat Oil
In a large skillet, heat the oil over medium-high heat until shimmering.
- 8
Fry Chimichangas
Carefully place the chimichangas seam-side down in the hot oil. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 9
Drain and Serve
Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve with salsa on the side.