Description
This Homemade Chimichangas recipe features crispy, golden-fried burritos filled with a flavorful blend of shredded chicken or beef, aromatic spices, tomato sauce, refried beans, and melted cheese. Topped with fresh lettuce, diced tomatoes, sour cream, guacamole, and salsa, these chimichangas make a delicious and satisfying Mexican main course perfect for any dinner.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken or shredded beef
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1/2 cup refried beans
- 1 cup shredded cheddar or Monterey Jack cheese
Assembly
- 4 large flour tortillas, burrito size
- Vegetable oil for frying, about 2 to 3 cups
Optional Toppings
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Guacamole
- Salsa
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper, cooking for 30 seconds until fragrant. Add the shredded chicken or beef and tomato sauce, cooking for 3 to 4 minutes until heated through and slightly thickened. Remove from heat and stir in the refried beans and shredded cheese to combine evenly.
- Warm and fill the tortillas: Warm the flour tortillas slightly to make them pliable. Spoon about 1/2 cup of the prepared filling into the center of each tortilla. Fold in the sides and roll tightly to form a burrito shape. Secure with toothpicks if necessary to keep them closed.
- Heat oil for frying: In a deep skillet, pour enough vegetable oil to reach 1 to 2 inches in depth. Heat the oil to 350°F (175°C), ensuring it is hot enough to crisp the chimichangas without absorbing excess oil.
- Fry the chimichangas: Carefully place each chimichanga seam side down into the hot oil. Fry for 2 to 3 minutes per side, or until the exterior is golden brown and crispy. Use tongs to turn them gently to avoid breaking.
- Drain and serve: Remove the chimichangas from the oil and drain on paper towels to remove excess oil. Remove any toothpicks used during assembly. Serve hot with your choice of optional toppings such as shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa.
Notes
- For a lighter version, brush the chimichangas with oil and bake at 400°F (205°C) for 20 to 25 minutes, turning once until crispy and golden.
- Customize the filling by adding rice, sautéed peppers, or different types of cheese to suit your taste.
- Be careful not to overfill the tortillas to prevent tearing during frying.
- Use a deep skillet or heavy pot to maintain consistent oil temperature during frying.
