Chimichanga (Fried Burrito)
The chimichanga is a true Tex-Mex classic, a reimagined version of the burrito: crispy fried on the outside, and deliciously rich on the inside. Its origin is linked to Arizona, where a burrito was accidentally dropped into oil - since then, the accident has created an iconic dish. As the tortilla turns golden brown, the filling inside begins to warm, and the aromas fill the kitchen - a bite of crunch, a bite of melting cheese, and spiced meat. It's an excellent choice if you crave something special that's still based on familiar foundations. Tip: Try it with spicier spices or replace the meat with roasted vegetables for a vegetarian version.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the shredded beef with salt, pepper, cumin, and smoked paprika. Tip: Using leftover roast beef speeds up the process and adds extra flavor.
2
Dice the tomatoes into small cubes, grate the cheese, and heat the refried beans. Tip: Warm refried beans are easier to spread evenly as a filling.
3
Warm the tortillas in a dry skillet for a few seconds on each side until pliable. Tip: Be careful not to dry them out, or they will be difficult to roll and prone to cracking.
4
Fill each tortilla with refried beans, seasoned beef, tomatoes, and cheese. Fold in the two sides, then tightly roll up. Tip: The filling should not be too runny, or it may leak out during frying.
5
In a deep skillet, heat oil to approximately 340°F (170°C). Carefully place the burritos into the hot oil and fry on both sides until golden brown. Tip: You can check the oil temperature with a wooden spoon – if bubbles form around it, it's ready.
6
Remove the fried chimichangas and place them on paper towels to absorb excess oil. Let them cool slightly before serving. Tip: Serve with fresh salad, guacamole, or sour cream.
