Chimichangas

Name: Chimichangas
Cook time: 195 min
Total time: 195 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g Chuck Beef, cut into large chunks; 250ml Beef Broth; 1 Bay Leaf; 1 medium White Onion, finely diced; 2 cloves of Garlic, minced; 2 Roma Tomatoes, diced; 1 Jalapeños, seeded and finely diced; 1 tsp Ground Cumin; 1 tsp Mexican Oregano, crumbled; 1 1/2 tsp Salt, fine; plus more to taste; 1/2 tsp Pepper (Black); 1 tbsp Neutral Oil; 4 large Flour Tortillas, 25-30 cm, burrito-size; 250g Refried Beans; 150g Chihuahua Cheese, or Oaxaca, shredded; 1 l Neutral Oil, for deep-frying; 2 cups Lettuce, shredded; 120ml Mexican Crema; 1 cup Guacamole; 1 cup Salsa Roja; 100g Queso Fresco, crumbled; 1 Lime, cut into wedges

Crispy, golden chimichangas filled with tender, slow-braised beef and creamy refried beans make for an indulgent, crowd-pleasing meal. Each burrito is fried until crisp, then finished with bright toppings—creamy guacamole, tangy salsa roja, crumbled queso fresco and a squeeze of lime—for a perfect balance of rich and fresh flavors.

Crispy, golden chimichangas filled with tender, slow-braised beef and creamy refried beans make for an indulgent, crowd-pleasing m... Show more

Traditional Mexican Recipe

Health Grade

B · Healthy

Time

3 hrs

Price

4,46 €

Calories

1004 kcal

high protein

low carb

keto

low sugar

Method

Prep the filling

If needed, cut the Chuck Beef into large chunks. Finely dice the White Onion, mince the Garlic, dice the Roma Tomato, and seed and finely dice the Jalapeños so everything is ready before you start cooking.

Brown the beef

Heat the Neutral Oil in a large heavy pot over medium-high. Pat the beef dry, then sear it in batches until browned on all sides; if the pot looks crowded, do it in two rounds so the meat actually browns instead of steaming. Stir in the onion, garlic, tomato, jalapeños, Ground Cumin, Mexican Oregano, Salt, and Pepper, and cook for 2-3 minutes until the spices smell fragrant and the vegetables begin to soften.

Simmer the filling

Pour in the Beef Broth and add the Bay Leaf, scraping up the browned bits from the bottom of the pot. Bring everything to a gentle simmer, cover partially, and cook for 90-120 minutes until the beef is fork-tender.

Shred and reduce

Lift out the beef and bay leaf, discard the bay leaf, and shred the beef with two forks. Return the meat to the pot and simmer uncovered for 10 minutes so the juices reduce to a glossy, spoon-coating filling. Taste and add a little more salt if needed.

Fill the tortillas

If the Flour Tortillas feel stiff, warm them briefly so they bend without cracking. Spread each tortilla with a thin layer of Refried Beans, divide the beef filling down the center, and top with Chihuahua Cheese. Fold the sides in, tuck the bottom edge over the filling, and roll tightly into sealed chimichangas.

Fry until crisp

Heat the remaining neutral oil for deep-frying to 350° F in a deep pot. Fry the chimichangas seam-side down in batches for 3 minutes, flip, and fry for 3 minutes more until deeply golden and crisp; repeat with the remaining chimichangas. Transfer them to a rack or paper towels as they finish.

Garnish and serve

Cut the Lime into wedges if needed, then serve the chimichangas on a bed of Lettuce. Spoon over Mexican Crema, add Guacamole and Salsa Roja, and finish with Queso Fresco and the lime wedges.