Why You’ll Love This Recipe
- Easy to Make: With straightforward steps and common ingredients, these Beef Chimichangas are perfect for home cooks of all skill levels.
- Flavorful Marinade: The combination of spices and ingredients creates a rich, savory filling that’s sure to satisfy.
- Crispy Texture: Deep-frying gives these chimichangas a delightful crunch that contrasts beautifully with the tender beef inside.
- Versatile: Easily adaptable to different dietary needs or flavor preferences with simple substitutions.
- Family-Friendly: A fun and delicious meal that’s sure to be a hit with kids and adults alike.
- Perfect for Parties: Great for entertaining, as they can be made ahead and served with a variety of toppings.
Ingredients & Preparation Notes
- Ground beef: Choose an 80/20 lean-to-fat ratio for the best flavor and moisture. Brown thoroughly to develop deep flavors.
- Onion and garlic: These aromatics add a foundational layer of flavor. Finely chop for even distribution.
- Diced tomatoes and green chilies: These add moisture and a hint of spice. Drain them well to avoid a soggy filling.
- Spices: Chili powder, cumin, and oregano create a classic Mexican flavor profile. Adjust to taste.
- Flour tortillas: Use 10-inch tortillas for the perfect size. Warm them before filling to prevent cracking.
- Cheddar cheese: Adds a creamy, melty texture. You can substitute with other cheeses if desired.
- Vegetable oil: Use a neutral oil with a high smoke point for frying, such as canola or peanut oil.
When selecting ingredients, opt for fresh, high-quality produce and spices for the best results. For a healthier option, consider using lean ground beef or even ground turkey.
Professional Tips & Techniques
- Temperature Control: Maintain the oil at 350°F (175°C) for even cooking and to prevent the chimichangas from absorbing too much oil.
- Folding Technique: To keep the filling inside, fold the sides of the tortilla over the filling first, then roll tightly from the bottom up.
- Draining: After frying, place the chimichangas on a paper towel-lined tray to drain excess oil, ensuring a crispy exterior.
- Visual Cues: Look for a golden brown color as an indicator of doneness. The chimichangas should be crispy on the outside and hot throughout.
- Avoid Overfilling: Too much filling can cause the tortilla to burst during frying. Stick to about 1/2 cup of filling per chimichanga.
Recipe Variations
- Vegetarian Chimichangas: Substitute the beef with a mixture of black beans, corn, and bell peppers for a meatless version.
- Spicy Chimichangas: Add diced jalapeños or a dash of cayenne pepper to the filling for extra heat.
- Cheese Lovers’ Chimichangas: Use a mix of different cheeses like Monterey Jack, queso fresco, and cheddar for a gooey, cheesy delight.
- Breakfast Chimichangas: Fill with scrambled eggs, bacon, and cheese for a hearty breakfast option.
- Seafood Chimichangas: Use cooked shrimp or crabmeat in place of beef for a coastal twist.
- Gluten-Free Chimichangas: Use corn tortillas or gluten-free flour tortillas to accommodate dietary restrictions.
- Baked Chimichangas: For a lighter version, bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Seasonal Adaptations: Add seasonal vegetables like zucchini in summer or butternut squash in fall for a fresh twist.
Serving Suggestions
- Family Dinner: Serve with a side of Mexican rice and refried beans for a complete meal.
- Fiesta Night: Set up a toppings bar with salsa, guacamole, sour cream, and shredded lettuce for a fun, interactive dining experience.
- Party Appetizer: Cut the chimichangas into smaller pieces and serve as finger food at your next gathering.
- Presentation Tips: Garnish with a sprinkle of chopped cilantro and a squeeze of lime juice for a fresh, vibrant look.
- Pairing Suggestions: Pair with a cold beer or a margarita for an authentic Mexican dining experience.
Storage & Make-Ahead Tips
- Refrigeration: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, wrap cooled chimichangas individually in foil and place in a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. For a crispy exterior, you can also re-fry briefly.
- Make-Ahead: Prepare the filling up to 2 days in advance and assemble the chimichangas just before frying for a quick meal.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the filling up to 2 days in advance and assemble the chimichangas just before frying.
Q: Can I bake these instead of frying?
Absolutely, bake at 400°F (200°C) for 20-25 minutes, turning halfway through, for a healthier option.
Q: What can I use instead of ground beef?
Try ground turkey, shredded chicken, or a vegetarian mix of beans and vegetables.
Q: How do I know when they’re done frying?
Look for a golden brown color and ensure the internal temperature reaches 160°F (71°C) for food safety.
Q: Can I use corn tortillas instead of flour?
Yes, but corn tortillas are more delicate, so be gentle when folding and frying.
Q: What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Q: Can I make these gluten-free?
Yes, use gluten-free flour tortillas or corn tortillas for a gluten-free version.
Q: What are some good side dishes to serve with chimichangas?
Mexican rice, refried beans, and a fresh salad make excellent accompaniments.
Conclusion
Beef Chimichangas are a delicious and versatile dish that’s perfect for any occasion, from a casual family dinner to a festive party. With their crispy exterior and flavorful filling, they’re sure to become a favorite in your recipe repertoire. Give this recipe a try and enjoy the taste of homemade Mexican cuisine.
Don’t forget to share your creations on social media and let us know how they turned out! For an extra touch, serve with a side of fresh salsa and guacamole to enhance the flavors even more.
Beef Chimichangas
Ingredients
Equipment
Method
- In a large skillet over medium heat, cook the ground beef until browned, about 8-10 minutes. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 5 minutes.
- Stir in the diced tomatoes, green chilies, chili powder, cumin, oregano, salt, and pepper. Simmer for 10 minutes, allowing flavors to meld.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable. Place about 1/2 cup of the beef mixture onto the center of each tortilla, and top with 1/4 cup of shredded cheese.
- Fold the sides of the tortilla over the filling, then roll up tightly to form a burrito shape.
- In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Carefully place the chimichangas seam-side down into the hot oil, frying until golden brown, about 2-3 minutes per side.
- Remove the chimichangas from the oil and drain on paper towels. Serve hot with your favorite toppings.