Recipe for chimichanga (deep-fried burrito)
My version of chimichanga with lots of great flavors.
It is one of the classic dishes from the Tex-Mex cuisine, believed to be invented by Mexican border traders who wanted to make their food last longer and be easy to transport.
The dish is now popular all over the world and comes in many variations. It typically consists of a wheat tortilla filled with Tex-Mex spiced meat and, for example, beans, rice, cheese, and vegetables. It is usually served with guacamole, salsa, and sour cream.
It is not known for certain where the word “chimichanga” comes from, but it is said that the dish originated in the Mexican city of Chihuahua, and they have a local word “chivichanga,” which means “dry meat.”
My version includes ground beef, chili, salsa, cheese, and pickled jalapenos. Next time I make it, I will also add beans. I used this salsa recipe, which includes chipotle chili.
This dish is packed with flavors, both from the Tex-Mex spice mix, chili, salsa, and the pickled jalapenos. It is not unpleasantly spicy at all, but the reason I have seasoned it well is that after a turn in the wishing well (deep fryer), food loses some of its flavor. If you choose to bake them in the oven, I would use half the amount of spice mix and a milder salsa.
Chimichanga (deep-fried burrito)
Equipment
- 1 Deep fryer
- 1 Microwave
- 1 Slotted Spoon
Ingredients
Tex mex seasoning mix
- 6 gram Cumin ground
- 6 gram Cilantro ground
- 3 gram Cayenne Pepper ground
- 3 gram Pepper ground, black
- 6 gram Salt
- 6 gram Sugar
- 6 gram Onion Powder
Meat Filling
- 450 gram Ground beef can be replaced with ground chicken
- 28 gram Oil
- 1 pcs. Onion
- 1 clove Garlic
- 1 pcs. Chili fresh
- Salt and Pepper
- 1/2 pcs. Lime just the juice
- 1 glass Salsa
Milk Lists
- 2.6 gram Wheat Flour can be replaced with cornstarch
- 15 gram Water
Fill
- 1 glass Jalapenos pickled and chopped
- 1/2 package Cheddar Cheese grated
- 1/2 package Mozzarella Chees grated
- 1 package Tortillas wheat
Instructions
- Turn on your deep fryer (pot) with neutral oil to 180 degrees Celsius (356 degrees Fahrenheit).
- Finely chop onions, garlic, and chili.
- Turn on your sauté pan to medium-high heat (9 out of 14 on my stove).
- Add oil to the pan and then add onions, garlic, and chili.
- Let them cook for a couple of minutes until they turn translucent.
- Remove them from the pan and turn the heat to maximum (14 out of 14 on my stove).
- When the pan is smoking hot, add the oil and meat.
- Let it brown for a couple of minutes and season with salt and pepper.
- Turn the heat down to medium (6 out of 14 on my stove) and add the onions, chili, and garlic.
- Add 3 tbsp. salsa and lime juice.
- Stir and let it simmer for a couple of minutes.
- Turn off the pan.
- Add the pickled jalapenos and stir.
Assembly
- Place a piece of paper towel on a flat plate. Put 2 tortillas on it and another piece of paper towel on top.
- Microwave them for 30-40 seconds. This is to make the bread a little softer so it doesn't tear easily when the filling is packed in them.
- Meanwhile, whisk flour and water together in a small bowl. This will be used as glue to keep them closed.
- Place your tortillas on the kitchen counter and add filling to one end. Sprinkle cheese on top and fold the sides in. Roll up the tortilla and when you get to the last fold, brush the last cm of the bread with the flour mixture - this helps it stay closed.
- The filling is cooked, so the goal is just to fry them long enough to make the bread crispy. It only takes a couple of minutes.
- Repeat with the other tortillas and serve immediately.
- Serve with salsa, possibly guacamole, and sour cream.
Oven-baked chimichanga
- Place all your burritos seam side down in an ovenproof dish.
- Sprinkle grated cheese on top of them.
- Bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) with fan for about 20 minutes.
Notes
If it's on the dry side, you can just use more salsa, guacamole, or sour cream when eating them.
