Chimichangas, those glorious deep-fried burritos, are a culinary delight that transcends simple Mexican fare. A delightful blend of savory fillings encased in a crispy, golden tortilla, they offer a satisfying textural contrast and a flavor explosion in every bite. Whether filled with shredded beef, chicken, or a vibrant vegetarian mix, chimichangas are a crowd-pleaser perfect for a casual weeknight meal or a festive gathering. Their versatility allows for endless customization, making them a truly adaptable dish. You can tailor the filling to your preferences and even experiment with different dipping sauces to enhance the experience.
This recipe will guide you through creating crispy, flavorful beef and potato chimichangas that are as delicious as they are easy to make. From preparing the tender beef and perfectly seasoned potatoes to achieving that coveted golden-brown crispness, we'll cover every step of the process to ensure chimichanga perfection. Let's get started on this delicious journey!
Tools Needed
- Knife
- Container
- Deep pot
- Stove
- Molcajete (or food processor/blender)
- Griddle
- Tongs
- Fork
- Spoon
- Paper napkins
- Pan
Ingredients
- Boneless beef tenderloin (or chak roast): 1.5 kg
- Cilantro paste
- Garlic: 2 cloves
- Onion (medium): 1
- Salt: 2 tablespoons
- Water
- Potatoes: 4
- Lettuce
- Roma tomatoes: 6
- Chile de árbol: 2 per tomato
- Flour tortillas (burrito size)
- Cooking oil: 1.5 cups
- Mayonnaise
- Cotija cheese
- Pepper: ½ teaspoon
Step-by-Step Instructions
Step 1. Prepare the Filling
- Cut the beef tenderloin into small squares for faster cooking.
- Transfer the cut beef to a container.
- In a deep pot on medium-high heat, add the beef, water (to cover), cilantro paste, chopped onion, garlic, and salt. Simmer for approximately 2 hours.
- While the beef simmers, cook the potatoes in a separate pot on medium heat for about 40 minutes, ensuring they're covered with water.
- Once the beef is cooked, shred it and set aside the broth (it can be used for rice).
- Peel and mash the cooled potatoes.
- Combine the shredded beef, mashed potatoes, salt, and pepper. Mix well to create a filling.
Step 2. Assemble and Fry the Chimichangas
- Heat the flour tortillas on a griddle to soften.
- Fill each tortilla generously with the beef and potato mixture, fold into a chimichanga shape.
- Heat oil in a pan on medium heat. Carefully fry the chimichangas until golden brown on both sides.
Step 3. Make the Sauce
- Cut the Roma tomatoes into squares. In a molcajete (or food processor/blender), grind the chile de árbol with salt until a paste forms. Combine with the chopped tomatoes.
Step 4. Serve
- Serve with mayonnaise, lettuce, the prepared tomato-chile sauce, and cotija cheese.
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- Wash vegetables before use.
- Be careful when handling chile de árbol, as it is spicy.
- Don't overcook the tortillas on the griddle; just soften them.
- Adjust the seasoning to your preference.
Nutrition
- Fat: 25-35g (estimate)g
- Carbs: 40-50g (estimate)g
- Protein: 25-30g (estimate)g
FAQs
1. Can I use leftover cooked beef?
Absolutely! Using leftover cooked beef will significantly reduce prep time. Just make sure it's shredded or chopped finely before adding it to the filling.
2. What's the best way to get the chimichangas crispy?
Deep frying is key for that extra crispy texture. Ensure your oil is hot enough (around 350°F/175°C) and don't overcrowd the pan. Fry in batches for even cooking.
3. Can I bake the chimichangas instead of frying them?
Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway, but they won't be quite as crispy as deep-fried ones.
With their irresistible crispy exterior and flavorful filling, these beef and potato chimichangas are a guaranteed crowd-pleaser. This recipe offers a simple yet satisfying meal perfect for any occasion, from a casual weeknight dinner to a fun party snack. So gather your ingredients, follow the steps, and enjoy the delicious results!