Beef Chimichangas

Ingredients

• 500 g Ground beef
• 1 tbsp Vegetable oil (For cooking the beef)
• 0.5 White onion (Finely chopped)
• 2 Garlic (Chopped or pressed)
• 2 Tomatoes (Chopped)
• 1 Jalapeño pepper (Optional, finely chopped)
• 0.5 tsp Ground cumin
• 0.5 tsp Paprika
• Salt (To taste)
• Black pepper (To taste)
• 4 Large flour tortillas (Approximately 25 cm in diameter)
• 150 g Oaxaca cheese or mozzarella (Grated or shredded)
• 500 ml Vegetable oil (For frying; the amount absorbed will be lower)
• 0.5 cup Mexican crema (For serving, optional)
• 0.5 cup Mexican salsa (For serving, optional)

Steps

1. 1

   Prepare all the ingredients. Chop the onion, garlic, tomatoes, and, if using, the jalapeño; grate or shred the cheese.

2. 2

   Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, until translucent.

3. 3

   Add the garlic and jalapeño. Cook for approximately 30 seconds, just until fragrant, without allowing the garlic to burn.

4. 4

   Add the ground beef. Cook for 7 to 10 minutes, breaking it up with a spoon, until no longer pink and it reaches 71 °C in the center.

5. 5

   Stir in the tomatoes, cumin, paprika, salt, and pepper. Cook for 5 to 7 minutes, until the tomatoes soften and the mixture is juicy but not liquid. Remove from the heat and let cool slightly for a few minutes.

6. 6

   Briefly warm the flour tortillas on a comal or skillet, about 10 to 15 seconds per side, so they become flexible and do not tear when folded.

7. 7

   Place one-quarter of the filling in the center of each tortilla and distribute one-quarter of the cheese on top. Do not overfill the tortillas so they can be sealed properly.

8. 8

   Fold the left and right sides toward the center. Then fold the bottom edge over the filling and roll tightly upward, forming a sealed package. Place each chimichanga seam-side down while you finish the others.

9. 9

   Heat the frying oil in a pot or deep skillet to 175–180 °C. It should be hot but not smoking; a small strip of tortilla should bubble when placed in the oil.

10. 10

    Fry the chimichangas in batches, seam-side down first, for 2 to 3 minutes per side, until golden and crisp. Avoid overcrowding the skillet so the oil temperature does not drop.

11. 11

    Remove the chimichangas with tongs or a slotted spoon and drain them on a wire rack or paper towels. Let them rest for 2 minutes before serving so the filling can settle.

12. 12

    Serve hot with Mexican crema and salsa. You can also serve them with guacamole or a fresh salad.

Notes

The recipe was reconstructed from the video's title and description, which do not include visible quantities or instructions; therefore, the quantities and some ingredients are estimated. For a less greasy version, brush the chimichangas with oil and bake them at 220 °C for 15–20 minutes, turning them halfway through, or cook them in an air fryer at 200 °C for 8–12 minutes. The frying oil nutrition represents the available oil, not necessarily the amount absorbed by the dish.

Nutrition per serving

• main course
• Mexican food
• beef
• fried
• crispy
• family meal
• cheesy