Chimichanga Recipe

Cook the Filling

In a large skillet over medium heat, add the chopped onion and minced garlic. Sauté until the onion is translucent (about 3-4 minutes).

Add Meat

Add the ground beef or shredded chicken to the skillet. Cook until the meat is browned and cooked through, about 5-7 minutes.

Season the Mixture

Stir in the refried beans, cumin, chili powder, salt, and pepper. Mix well and let cook for another 2-3 minutes until heated through.

Remove from Heat

Remove the skillet from heat and set aside to cool slightly while you prepare the tortillas.

Prepare the Tortilla

Lay one tortilla flat on a clean surface. Place about 1/4 of the meat mixture in the center of the tortilla.

Fold and Roll

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Secure the edges with a toothpick if necessary.

Repeat

Repeat the process with the remaining tortillas and filling.

Heat the Oil

In a deep frying pan or pot, heat vegetable oil over medium-high heat until shimmering, about 350°F (175°C).

Fry the Chimichangas

Carefully add the chimichangas to the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.

Drain Excess Oil

Using a slotted spoon, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.

Garnish and Serve

Serve the chimichangas hot, garnished with your favorite toppings such as sour cream, guacamole, salsa, or shredded lettuce.