Chimichanga Recipe

If using ground beef: heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook 3–4 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until browned, about 6–8 minutes. Drain excess fat if desired.

If using shredded chicken: if chicken is cold, warm briefly in a skillet with 1 tablespoon oil and a pinch of salt and pepper so it mixes easily with the sauce.

To the skillet with browned beef or warmed chicken, stir in chili powder, cumin, oregano, tomato paste, salt and pepper. Cook 1 minute to bloom the spices.

Pour in 1 cup broth, stir to combine and scrape up any browned bits. Reduce heat to medium-low and simmer until mixture is slightly thickened and moist but not soupy, about 6–8 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly (5 minutes) before assembling so tortillas don't get soggy.

Prepare sealing paste (optional)

Mix 2 tablespoons flour with 2 teaspoons water to make a thin paste to help seal the tortillas. Keep nearby.

Lay one large flour tortilla on a clean work surface. Spoon about 1/2 cup of the filling into the center, spreading slightly but leaving a 1–2 inch border. Sprinkle about 1/4 cup shredded cheese over the filling.

Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to form a burrito-like package. Use a dab of flour paste or a little water on the edge to seal if needed. Repeat with remaining tortillas (should make 4 chimichangas).

Pour 2 cups vegetable oil into a heavy skillet (cast iron recommended) until it reaches about 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles and browns in ~20–30 seconds.

Working in batches (do not crowd), carefully place chimichangas seam-side down into the hot oil. Fry until golden brown on one side, about 2–3 minutes, then gently flip and fry the other side 2–3 minutes. Adjust heat as needed to avoid burning; oil should remain around 325–350°F.

Using tongs, transfer chimichangas to a wire rack or paper towel-lined plate to drain. Immediately sprinkle additional shredded cheese on top so it melts on the hot chimichanga (about 1/4 cup per chimichanga).

Reheat rice and refried beans if necessary. Place a scoop (about 1/2 cup) of rice and 1/4 cup beans on each plate alongside a chimichanga.

Top plates with shredded lettuce, a generous spoonful of guacamole, a dollop of sour cream and about 1/4 cup pico de gallo. Garnish with chopped cilantro and a lime wedge. Serve chimichangas hot.