Beef Chimichangas
Translated from Spanish, the language of the reel.
Beatriz Contreras - Recetas cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy flour tortilla chimichangas filled with seasoned ground beef, vegetables, and melted cheese. They are fried until golden and served hot with salsa, Mexican crema, or guacamole.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- Mexican
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 14 g
- 75 g
- 6 g
- 240 g
- 14 g
- 1 g
- 1 g
- 240 g
- 460 g
- 120 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 1.94 kg before cooking, which is about 485 g per serving.
Steps
Prepare all the ingredients. Chop the onion, garlic, tomatoes, and, if using, the jalapeño; grate or shred the cheese.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, until translucent.
Add the garlic and jalapeño. Cook for approximately 30 seconds, just until fragrant, without allowing the garlic to burn.
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 (160 °F) in the center.
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.
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.
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.
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.
Heat the frying oil in a pot or deep skillet to 175–180 °C (350–350 °F). It should be hot but not smoking; a small strip of tortilla should bubble when placed in the oil.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 1710
- Protein
- 49 g
- Carbs
- 41 g
- Fat
- 153 g
- Fiber
- 4 g
Where the calories come from
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