Authentic Chimichanga Recipe
Tucson, United States of America
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Introduction & history
Crispy on the outside and richly filled on the inside, chimichanga is a specialty of the American South-Western cuisine, particularly the state of Arizona where it was invented. It is similar to a burrito, but the main difference is that it is deep fried. Usually, it is filled with meat — beef, chicken or pork — which can be combined with rice, beans, chili or jalapeño peppers, onions, garlic, and sauces. Shredded cheese can be used as a filling, but it is more common to serve it on the side. The tortillas are filled and folded into a tight cylinder, and then deep-fried in oil. Usually, chimichangas are accompanied with sauces (sour cream sauce, salsa, or guacamole), and fresh, shredded vegetables such as lettuce, tomatoes, and onions.
Pair with
Cooking tips
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tortillas
To make chimichangas use wheat or corn flour tortillas. Cold tortillas can break during folding, so you should warm them up before assembling chimichangas. You can do this in a microwave or a regular oven preheated to 350˚F. To prevent the tortillas from drying, wrap them up in aluminum foil before placing them in the oven. Warning! Never place aluminum foil in the microwave, since it may catch fire.... Read more -
meat
Beef and chicken are the most common kinds of meat used for chimichangas, but pork can also be used. When it comes to preparation — anything goes. You can use ground, dried, or marinated beef, brown it in a frying pan and enhance it with some onion, spices, and sauces such as chili sauce or enchilada sauce. If you use chicken, you can cook it in a spicy broth and shred it into pieces, or mix it with ... Read more -
cheese
Cheese varieties that melt well — such as Cheddar and Monterey Jack — are the most popular options for chimichangas. The shredded cheese can be sprinkled on hot, freshly fried chimichangas, or used as a stuffing. -
other fillings
Chimichangas can be filled with cooked rice, refried beans, chili or jalapeño peppers, onions, and garlic. A fail-proof method is to heat up the fillings of your choice in a large frying pan and mix them with meat (optional). -
assembling
To assemble a chimichanga, place the filling into the middle of a tortilla. Fold the bottom of the tortilla over the filling, then fold the left and the right edges and tuck them in. Roll the tortilla firmly and secure the edges with a toothpick to prevent the filling from coming out during frying. -
frying
To fry chimichangas, you can use vegetable, canola or peanut oil. Make sure the oil is well-heated (375-400˚F), and that the pot is deep enough since the oil will splatter during frying. Fry chimichangas for 1-2 minutes on each side, until they become crispy and golden brown. Drain them on paper towels before serving. -
serving
Chimichangas are usually served drizzled with sauce, which is chosen depending on the filling and one’s personal preferences. Sour cream sauce, guacamole, and red or green salsa are the most popular options. Shredded cheese, lettuce, diced tomato, green onions and other fresh vegetables should be served on the side.
Recipe variations
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Chimichangas with Rice and Beans
Ready in 35minThis meat-free take on chimichangas was adapted from seriouseats.com, but it is still rich in nutrients since it is filled with pinto beans and rice. A spicy dark sauce based on chicken stock and a handful of grated Monterey Jack cheese completes the picture, making this version of chimichanga extra juicy.
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Ground Beef Chimichanga
Ready in 35minThis classic chimichanga recipe was adapted from whatscookingamerica.net. The tortillas are filled with spicy ground beef, folded and deep-fried in oil. The dish can be served with a wide array of condiments, including shredded vegetables, guacamole, and black olives.
Chimichangas with Rice and Beans
PREP 15min
COOK 20min
READY IN 35min
This meat-free take on chimichangas was adapted from seriouseats.com, but it is still rich in nutrients since it is filled with pinto beans and rice. A spicy dark sauce based on chicken stock and a handful of grated Monterey Jack cheese completes the picture, making this version of chimichanga extra juicy.
Ingredients
Chimichangas with Rice and Beans
2 tbsp vegetable oil, plus more for frying
2 tbsp flour
4 tbsp red chile powder
2 cups chicken stock
1 garlic clove, minced
2 12-inch flour tortillas, warmed on a griddle
1 cup cooked rice
1 cup pinto beans, cooked
salt
grated Monterey Jack cheese
sour cream
Preparation
Chimichangas with Rice and Beans
Place a pot over medium heat. Pour in 2 tbsp of oil, add flour and cook for 1 minute, while whisking constantly, until the flour darkens slightly. Then, stir in red chili powder and minced garlic and cook for another minute.
Gradually pour in the chicken stock and mix well. Add salt and cook over low heat for 15 minutes.
Meanwhile, pour the oil into a deep pot, so it is 4-inches deep, and heat it to 375˚F.
Fill the tortillas with rice, beans, and grated Monterrey Jack cheese. Roll the tortillas, then tuck in the edges and secure them with toothpicks.
Place the chimichangas in hot oil and fry them for 3 minutes.
Drain on paper towels, drizzle with sauce, sprinkle with cheese, and serve.
Other Variations
-
Ground Beef Chimichanga
Ready in 35minThis classic chimichanga recipe was adapted from whatscookingamerica.net. The tortillas are filled with spicy ground beef, folded and deep-fried in oil. The dish can be served with a wide array of condiments, including shredded vegetables, guacamole, and black olives.
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