Pin it
-
Want to make restaurant-style chimichangas at home? These beef and cheese beauties are my family's favorite! I've perfected making them super crispy outside while keeping all that seasoned beef cheese and beans perfectly melty inside. They're way easier than you'd think just follow my tips and you'll be making these better than your favorite Mexican spot.
The Story Behind These
-
Think of a chimichanga as a burrito that took a trip to crispy heaven! Started in Tex-Mex kitchens these are like the ultimate comfort food - that crunch when you bite in then all those warm fillings inside. Once you try homemade you'll never go back to takeout.
Round Up These Ingredients
- Ground Beef: Get the 85/15 perfect balance of lean and flavor.
- Fresh Stuff: Onions and garlic make everything better.
- Spice Mix: Chili powder cumin oregano that's your flavor base.
- The Creaminess: Refried beans they hold everything together.
- Extra Kick: Can of Rotel gives it just enough heat.
- Big Tortillas: 10-inch flour ones they need to hold lots of filling.
- Good Cheese: Grate your own melts so much better.
- For Frying: Vegetable oil or brush with oil if baking.
- Toppings: Sour cream guac salsa pile them on!
Let's Make Magic
- Start The Filling
- Brown your beef with onions until they're soft add garlic and all those good spices.
- Make It Saucy
- Mix in tomatoes and beans let it get nice and thick this is your flavor base.
- Roll Em Up
- Lay out your tortillas add filling cheese then fold like a present! Stick some toothpicks in keeps everything secure.
- Get Them Crispy
- Want to fry? Heat oil to 350°F couple minutes each side until golden. Baking? 400°F about 15-20 minutes brush with oil first.
- Time To Eat
- Pull those toothpicks load up the toppings dig in while they're hot!
My Best Tips
-
Always grate your own cheese trust me it's worth it! Keep that oil temperature steady if you're frying. Those toothpicks are super important unless you want filling everywhere. Put them on a rack after cooking keeps them crispy not soggy. Want them lighter? Baking works great too!
Pin it
Mix It Up
-
Not into beef? Try chicken pork even veggie versions! Want them spicier? Add jalapeños to the filling. Make them ahead and freeze them before frying perfect for busy nights. Just remember those toothpicks before cooking saves so much mess.
Serve It Right
-
Make a feast out of it! Serve with Mexican rice chips and queso fresh guacamole. Got leftovers? They'll keep three days in the fridge but reheat them in the oven never the microwave if you want that crunch back. Want to freeze some? Do it before frying they'll keep three months wrapped up tight.
Frequently Asked Questions
- → Why freshly grate cheese?
Melts smoother than pre-shredded.
- → What oil temperature is best?
Maintain at 350°F for perfect crispiness.
- → Can I bake instead of fry?
Yes, but won't be as crispy.
- → How do I prevent filling leaks?
Roll tightly and secure with toothpicks.
- → Can I make ahead?
Assemble ahead but fry just before serving.