Description
Crispy Beef Chimichangas are a delightful Mexican-inspired recipe featuring seasoned ground beef and refried beans wrapped in flour tortillas, deep-fried to golden perfection. This dish combines savory beef, melted cheddar cheese, and tangy salsa inside a crispy shell, making it the ultimate comfort food for any Mexican cuisine lover.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
- Vegetable oil, for frying
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
- Shredded lettuce
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Drain Excess Fat: Tilt the pan and remove any excess grease with a spoon, being careful to retain the flavorful beef.
- Sauté Onions and Garlic: Add chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.
- Add Spices: Stir in ground cumin, chili powder, paprika, salt, and black pepper. Cook for 1 minute to allow the spices to release their flavors.
- Cool the Mixture: Remove the skillet from heat and allow the beef mixture to cool slightly for easier handling during assembly.
- Assemble the Chimichangas: Lay a flour tortilla flat and spoon about 1/4 of the beef mixture in the center. Spread a couple of tablespoons of refried beans over the beef, then sprinkle with shredded cheddar cheese and a spoonful of salsa.
- Fold the Tortilla: Fold the sides of the tortilla inward over the filling. Roll from the bottom up tightly, tucking in the filling to prevent leakage during frying.
- Repeat Assembly: Assemble the remaining chimichangas the same way, making four total.
- Heat the Oil: Pour vegetable oil into a deep skillet or heavy-bottomed pot to cover about 1 inch deep. Heat over medium-high until reaching 350°F (175°C), verified by sizzling a small piece of tortilla in the oil.
- Fry Chimichangas: Carefully place one chimichanga seam-side down in hot oil. Fry for 3-4 minutes until golden brown, turning halfway for even crispness.
- Drain Excess Oil: Remove the fried chimichanga and place on paper towels to drain. Repeat frying for remaining chimichangas, frying in batches to avoid overcrowding.
Notes
- Ensure oil temperature is steady at 350°F to achieve the perfect crispy texture without greasy results.
- Do not overcrowd the skillet while frying; this lowers the oil temperature and causes soggy chimichangas.
- Allow the beef mixture to cool slightly before assembling to prevent the tortillas from tearing.
- Customize toppings like sour cream, guacamole, or chopped cilantro according to your preference for added flavor and freshness.
- Use sturdy flour tortillas to hold the filling well during frying.
