Okay, let me tell you about these chimichangas. They’re not just any fried burrito; they are, in my humble opinion, the ultimate comfort food. Think of a crispy, golden-brown hug filled with seasoned ground beef and Cheese. Seriously, they rival any restaurant version, and you know exactly what’s going in them. They’re surprisingly easy to make, especially if you’ve ever tackled tacos or burritos before. If you’re looking for a fun and delicious weeknight dinner that the whole family will devour, learn to **make chimichangas** and trust me, you’ve come to the right place!
What is Chimichanga?
A chimichanga, at its heart, is a deep-fried burrito. Think of it as the burrito’s exciting, adventurous cousin. Instead of just being wrapped and eaten, it takes a plunge into hot oil, emerging transformed into a golden-brown, crispy delight. The fillings are typically a mix of seasoned meat (usually beef or chicken), beans, cheese, and sometimes rice. It’s essentially a burrito that’s been given a serious upgrade – a textural masterpiece that satisfies on every level. The name’s origin is a bit hazy, but the most popular story involves a chef accidentally dropping a burrito into a deep fryer! Accidents can lead to delicious discoveries, right?
Why you’ll love this recipe?
There are so many reasons why this particular chimichanga recipe has become a staple in our house. First and foremost, the flavor is incredible! The combination of the seasoned ground beef, melty cheese, and that amazing crispy shell is just perfection. What I love most about this is how surprisingly easy they are to make. Seriously, don’t let the deep-frying part intimidate you. It’s much simpler than you think, and the result is so worth it! This also makes it so cost-efficient. You can easily feed a family of four with relatively inexpensive ingredients. Plus, I can almost guarantee you have most of them in your pantry already! And the best part? They are crazy versatile. Serve them as a main course, appetizer, or even a fun party snack. They’re always a crowd-pleaser! They remind me of my Mom’s enchiladas, but with a delightful crunchy twist.
How do I make Chimichangas?
Quick Overview
How do you make chimichangas at home? How do you cook ground beef? Next, warm the tortillas and fill them with the beef and cheese, then fold them up nice and tight. What’s a burri From there, you deep fry them until golden and crispy. I know it sounds intimidating, but I promise it’s much easier than you think! Is it a bit quicker to make these than homemade tamales?
Ingredients
For the Filling:
- 1 pound ground beef: I prefer 80/20 for that extra flavor, but leaner works too.
- 1 packet taco seasoning: Or your own homemade blend!
- 1/2 cup chopped onion: Yellow or white, whatever you have on hand.
- 1/2 cup chopped bell pepper: Adds a nice sweetness, I like using red or green.
- 1 can of black beans, rinsed and drained: Feel free to substitute pinto beans!
- 1 can of diced tomatoes and green chilies (like Rotel): Adds a little kick!
- 2 cups shredded cheese: Cheddar, Monterey Jack, or a Mexican blend.
For the Chimichangas:
- What are some good Flour Tortillas?
- Vegetable oil, for frying: Canola oil works well too.
Toppings (Opti
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
How do I follow step
Step 1: Cook the Filling
In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease. Add the onion and bell pepper and cook until softened, about 5 minutes. Stir in the taco seasoning, black beans, diced tomatoes and green chilies. Bring to a simmer and cook for 10 minutes, stirring occasionally, to let the flavors meld together. I always do this because it makes a world of difference in taste! Remove from heat and set aside.
Step 2: Warm the Tortillas
Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them more pliable. This prevents them from tearing when you fold them. You can also warm them in a dry skillet over medium heat for a few seconds per side. Don’t skip this step; you’ll thank me later!
Step 3: Assemble the Chimichangas
Place about 1/2 cup of the beef mixture in the center of each tortilla. Top with 1/4 cup of shredded cheese. Serve immediately. If you want to make a burrito, fold the tortilla in half and roll it up tightly. Make sure to tuck everything in snugly. If you have trouble keeping them closed, you can use a toothpick to secure them.
Step 4: Fry the Chimichangas
In a deep fryer, pour about 1-2 inches of vegetable oil into the pot. Heat the oil to 350°F (175°C). Carefully place the chimichangas into the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pot. How do I fry them in batches?
Step 5: Drain and Serve
How do you remove chimichangas from oil? Place them on a wire rack or paper towel. Use a towel-lined plate to drain off any excess oil. Serve immediately with your favorite toppings, such as Sour Cream, guacamole, salsa, and chopped cilantro. My kids ask for this all the time!
What should I serve it with?
Chimichangas are great on their own, but they’re even better when paired with the right sides.
For a complete meal: Serve with a side of Mexican rice and refried beans. A simple salad with a lime vinaigrette is also a great addition. It cuts through the richness of the chimichangas.
For a Party:What are some good appetizers to serve with chimichangas? What are some of the best salsas, such as queso, gu Don’t forget tortilla chips!
What is a quick lunch?What are some good side dishes with sour cream and cilantro? I sometimes add a side of pico de gallo for extra freshness.
Our Family Tradition: What are some of We always have a “build-your-own-chimichanga” night with all sorts of toppings like olives, jalapenos, lettuce and extra cheese of course!
What are some tips for perfecting chimichangas?
How do I make chimichangas that are restaurant quality?
Don’t overfillIs overfilling tortillas a common mistake that leads to tearing and messy frying? What are some good ways to make a tortilla with 1/2 cup of filling per tortilla?
Seal the Edges: How do youTo prevent the chimichangas from opening up during frying, make sure to tuck in the sides tightly. When rolling them up. Is it safe to brush the edges with egg wash?
How do you maintain oil temperature?Is it necessary to keep the oil at a constant temperature for even cooking? Use a thermometer to monitor the temperature and adjust the heat as needed. If the oil is too hot, the chimichangas will burn on the outside before the filling is heated. If it’s not hot enough, they’ll absorb too much oil and become soggy.
Don’t overcrowd the pot: Don Frying too many chimichangas at once will lower the oil temperature and result in soggy, greasy chimichangas. Fry them in batches of 2-3, depending on the size of your pot.
Get Creative with Fillings: While ground beef is classic, don’t be afraid to experiment with other fillings. Shredded chicken, carnitas, or even vegetarian options like black beans and sweet potatoes are all delicious.
Make Ahead: You can assemble the chimichangas ahead of time and store them in the refrigerator for up to 24 hours. Just make sure to wrap them tightly in plastic wrap to prevent them from drying out. Fry them just before serving.
Alternative Cooking Methods: If you’re looking to reduce the fat content, you can bake or air fry the chimichangas. To bake, preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until golden brown and crispy. To air fry, preheat your air fryer to 375°F (190°C) and air fry for 10-12 minutes, flipping halfway through. Brush with a little oil before cooking for extra crispiness.
Storing and Reheating Tips
If you have leftover chimichangas, here’s how to store and reheat them to maintain their deliciousness:
Refrigerating: Store cooked chimichangas in an airtight container in the refrigerator for up to 3-4 days. They’re best reheated in the oven or air fryer to maintain their crispiness. Microwaving them will make them soggy.
Freezing: To freeze chimichangas, wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.
Reheating: To reheat refrigerated or thawed chimichangas, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 5-7 minutes, flipping halfway through.
My Secret Trick: I actually love to freeze them BEFORE frying. I take them straight from the freezer and fry for about 5-7 minutes, so the inside gets hot and the outside is wonderfully crispy!
Frequently Asked Questions
Final Thoughts
These homemade chimichangas are more than just a meal; they’re a celebration of flavor, texture, and the joy of cooking for loved ones. They’re easy enough for a weeknight dinner but special enough for a weekend fiesta. If you enjoyed this recipe, be sure to check out my other Mexican-inspired dishes, like my classic enchiladas and quick and easy quesadillas. Happy cooking, and I can’t wait to hear how yours turn out! Feel free to leave a comment below with your own variations and tips, or a rating if you loved it!
Make Chimichangas
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Chopped onion
- 0.5 cup Chopped green bell pepper
- 1 tsp Chili powder
- 10 oz Flour tortillas
- 1 cup Shredded cheddar cheese
Instructions
Preparation Steps
- Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in chili powder and cook for 1 minute more.
- Fill each tortilla with about 1/2 cup of the beef mixture and sprinkle with cheese.
- Fold the tortillas in half and then fold the ends to form a semi-circle.
- Heat a little oil in a large skillet over medium-high heat. Cook the chimichangas for 2-3 minutes per side, or until golden brown and crispy.
