Chorizo and Cheese Chimichangas

Ingredients

• 2 tomatoes (chopped)
• 0.5 onion (a piece, chopped; reserve a little for the dressing)
• 2 potatoes (cut into small cubes)
• 2 tbsp vegetable oil for the filling (for frying the potatoes and cooking the chorizo)
• 450 g chorizo (the amount indicated in the video is to taste; this amount makes approximately 6 chimichangas)
• 6 flour tortillas (large, for forming the chimichangas)
• 180 g mozzarella cheese (for the filling)
• 1 ramo fresh cilantro (some for the filling and the rest for the dressing)
• 1 tbsp all-purpose flour (for the edible glue)
• 1.5 tbsp water (for the edible glue)
• 500 ml vegetable oil for frying (the amount needed for frying; not all the oil will be absorbed)
• 4 tbsp Mexican crema (for the dressing)
• 4 tbsp unsweetened plain yogurt (may be substituted with mayonnaise; use one option, not both)
• 0.5 lime (the juice)
• 15 g onion for the dressing (a small piece)
• 1 diente garlic (for the dressing)
• salt (to taste, for the filling and dressing)
• black pepper (to taste, for the dressing)
• 1 tbsp water for the dressing (add only as much as needed to adjust the consistency)

Steps

1. 1

   Wash and sanitize the vegetables. Chop the tomatoes and onion, and cut the potatoes into small, uniform cubes so they cook at the same time.

2. 2

   Heat the vegetable oil in a large skillet over medium heat. Add the potatoes and cook them, stirring occasionally, until browned on the outside and tender in the center, approximately 8 to 10 minutes.

3. 3

   Make space on one side of the skillet and add the chorizo. Cook it, breaking it up with a spoon, until well browned and fully cooked, approximately 6 to 8 minutes.

4. 4

   Add the chopped tomatoes and onion to the skillet. Mix everything together and cook for a few more minutes, until the vegetables soften and the filling is fragrant. Turn off the heat and let it cool slightly.

5. 5

   Prepare the edible glue by mixing the flour and water in a small bowl until you have a thick, smooth paste with no lumps.

6. 6

   Place a flour tortilla on a clean surface. Put a portion of the filling in the center without overfilling it, then add mozzarella cheese and cilantro.

7. 7

   Fold the sides of the tortilla toward the center, then roll it up from the bottom edge to form a tightly closed packet. Spread a little flour glue along the final edge and press it to seal the chimichanga.

8. 8

   Repeat the assembly with the remaining tortillas and filling. Keep the chimichangas seam-side down while you finish preparing the others.

9. 9

   Heat enough vegetable oil in a deep skillet over low heat. The oil should be hot but not smoking; low heat helps the tortillas brown without burning before they heat through.

10. 10

    Fry the chimichangas in batches, placing them seam-side down first. Brown them on all sides, turning them carefully, until crisp and golden, approximately 3 to 5 minutes per batch.

11. 11

    Remove the chimichangas and place them on paper towels to absorb the excess oil. You can also cook them in the oven or air fryer until golden and crisp.

12. 12

    For the dressing, place the cilantro, crema, unsweetened plain yogurt—or mayonnaise—the juice of half a lime, the small piece of onion, garlic clove, salt, pepper, and a splash of water in a blender.

13. 13

    Blend until you have a smooth, uniform green sauce. Add a little more water if necessary to achieve a creamy but pourable consistency, then taste and adjust the salt and pepper.

14. 14

    Serve the chimichangas hot with the cilantro dressing drizzled over them or on the side.

Notes

The creator indicates that the chorizo, filling, and cheese may be used in whatever amount you prefer. To prevent the chimichangas from opening, seal the tortilla well with the flour glue and begin frying seam-side down. They can also be prepared in the oven or air fryer.

Nutrition per serving

• main course
• Mexican food
• fried
• crispy
• with chorizo
• with cheese
• easy meal
• cilantro dressing