Chimichanga

By Youcipe

1 week, 4 days ago

Description

Crispy, golden, and packed with savory goodness, these Chimichangas are a Tex-Mex dream! Filled with shredded meat, veggies, and spices, then fried to perfection, they’re perfect for a fun dinner or party spread. Top with salsa, guacamole, or sour cream for an irresistible meal! 😋🌮

Ingredients

For the Filling:

✅ ¼ cup bacon grease (or olive oil) 🛢️

✅ 2 cups shredded cooked beef, pork, or chicken 🍖

✅ 1 medium onion, diced 🧅

✅ 2 garlic cloves, minced 🧄

✅ 2 medium tomatoes, chopped 🍅

✅ 2 cans (4 oz each) chopped green chiles 🌶️

✅ 1 large peeled boiled potato, diced 🥔

✅ 1 tsp salt 🧂

✅ 1½ tsp dried oregano 🌿

✅ 1 tsp chili powder 🌶️

✅ 2 tbsp minced fresh cilantro 🌿


For Assembly and Frying:

✅ 12 flour tortillas (12 inches), warmed 🌯

✅ Oil for frying (e.g., vegetable or canola) 🛢️


Optional Toppings:

✅ Shredded cheddar cheese 🧀

✅ Sour cream 🥛

✅ Guacamole 🥑

✅ Salsa 🌶️

✅ Shredded lettuce 🥬

✅ Chopped tomatoes 🍅

✅ Lime wedges 🍋

Equipment

✅ Large skillet

✅ Electric skillet or deep-fat fryer

✅ Tongs

✅ Toothpicks (optional)

✅ Paper towels

Quick Steps

1️⃣ Make the Filling:
Heat ¼ cup bacon grease (or olive oil) in a large skillet over medium heat. Add 2 cups shredded meat, 1 diced onion, 2 minced garlic cloves, 2 chopped tomatoes, 2 cans green chiles, and 1 diced potato. Stir in 1 tsp salt, 1½ tsp oregano, 1 tsp chili powder, and 2 tbsp cilantro. Simmer for 2–3 minutes until the liquid reduces.

2️⃣ Assemble Chimichangas:
Place ½ cup filling off-center on each of 12 warmed flour tortillas. Fold the edge nearest the filling, tuck in both sides, and roll up. Secure with a toothpick if needed.

3️⃣ Fry Chimichangas:
Heat oil to 375°F (190°C) in an electric skillet or deep-fat fryer. Fry chimichangas, turning to cook all sides, until golden brown, about 2–3 minutes. Drain on paper towels.

4️⃣ Serve:
Serve hot with toppings like shredded cheddar, sour cream, guacamole, salsa, lettuce, tomatoes, or lime wedges. Enjoy the crispy, savory delight! 😍

Tips

👉 Storage: Store in an airtight container in the fridge for up to 4 days or freeze wrapped in foil in a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven, skillet with oil, or air fryer.

👉 Serving: Pair with Texas taco dip, corn salad, or Instant Pot black beans for a Tex-Mex feast.

👉 Substitutions: For vegetarian, use olive oil and swap meat for refried beans or veggies like bell peppers or zucchini. Add jalapeño for extra heat.

👉 Baking Option: For lighter chimichangas, bake at 400°F (200°C) for 20–30 minutes until golden, brushing with oil before baking.