Chimichanga’s
I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It’s actually better then I thought.
Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say “Chimichanga” the Spanish equivalent of “thingamajig.”
The origin of the chimichanga is subject to some debate. In addition, Macayo’s restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.
Ingredients
1 tbsp chili powder
1 tsp cayenne pepper
1 tbsp garlic
1 tbsp sugar
1 tbsp cummin
1 tbsp flour
2 tbsp olive oil
3 lbs beef
1 large onion chopped
2 jalapenos minced and seeds taken out
2 tbsp chopped garlic
chicken stock (enough to cover the meat)
2 tbsp beef base
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1/4 cup lime juice
canola oil or peanut oil for the deep fryer
10 (11-inch) flour tortillas steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream
Instructions
1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
2. When the meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga’s. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga’s into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish.
*My Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*
- 1 tbsp chili powder
- 1 tsp cayenne pepper
- 1 tbsp garlic
- 1 tbsp sugar
- 1 tbsp cummin
- 1 tbsp flour
- 2 tbsp olive oil
- 3 lbs beef
- 1 large onion chopped
- 2 jalapenos minced and seeds taken out
- 2 tbsp chopped garlic
- chicken stock (enough to cover the meat)
- 2 tbsp beef base
- ¼ cup red wine vinegar
- 1 (15-ounce) can pinto beans drained and rinsed
- 1 (15-ounce) can black beans drained and rinsed
- ¼ cup lime juice
- canola oil or peanut oil for the deep fryer
- 10 (11-inch) flour tortillas steamed
- 2½ cups shredded pepper jack cheese
- 2 cups shredded iceberg lettuce
- ¾ cup salsa
- 1 cup sour cream
- In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
- When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
- Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga's. Fill bottom half of a tortilla with ¾ cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga's into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in damp paper towels, then fully cover with foil. Place in 250 F oven to warm them up.
You didn’t include what to do with the sour cream. Sucks, I really liked this recipe but I can’t make this now.
Well thanks for pointing that out. I will add it right away.
It is actually for serving 😉
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish.