Chimichanga Burrito (Fried Burrito)
The origin of the chimichanga can be traced back to the border region of Arizona and Sonora (Mexico), becoming widely known in the 1950s. Legend has it that a burrito accidentally fell into hot oil in a Mexican restaurant, giving birth to this crispy on the outside, juicy on the inside dish. Imagine the heavenly aroma of ground beef and cheddar cheese filling your kitchen as you prepare this specialty. The secret to the success of the chimichanga lies in the perfectly seasoned filling, made even more exciting by the crispy tortilla exterior. It's an excellent choice for weekend family lunches, quick dinners, or parties where it's guaranteed to be a hit. Feel free to experiment with different sauces or fresh vegetables!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Finely dice the tomatoes and onion.
2
Heat a little oil in a skillet over medium heat. Brown the ground beef, seasoning with salt, pepper, and burrito seasoning mix, until the meat is cooked through.
3
Add the cooked rice to the beef mixture, stir well to combine, and heat through.
4
Briefly warm the tortilla wraps in a skillet to make them more pliable.
5
Fill the tortilla wraps with the beef and rice mixture, sprinkle with grated cheddar cheese, and tightly fold them into burrito shapes.
6
Heat the oil in a deep skillet or deep fryer over medium heat. Tip: You can check if the oil is hot enough by dropping a small piece of tortilla into it – if it sizzles nicely, the oil is ready.
7
Carefully place the burritos into the hot oil and fry them until golden brown, about 2-3 minutes per side.
8
Drain the fried burritos on paper towels. Serve warm, garnished with fresh tomatoes, sour cream, or guacamole.
