Shredded Beef Chimichanga Recipe
These shredded beef chimichangas are filled with tender beef, beans, and cheese, then fried, baked, or air fried until crisp. The recipe makes 16, so you can serve a crowd or cook some now and freeze the rest for an easy dinner later.
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A Quick Look At The Recipe
- ✅ Makes: 16 chimichangas
- ⏰ Total Time: About 3 hours 30 minutes
- 🍳 Cooking Options: Deep fry, bake, or air fry
- 🥩 Filling: Tender shredded beef, beans, and cheese
- ❄️ Make Ahead: Freeze uncooked chimichangas or the beef filling for up to 4 months
- ⭐ Key Tip: Drain the filling well before rolling so the chimichangas stay sealed and crisp
What is a Chimichanga?
A chimichanga is a burrito that is fried until crisp. It is often filled with meat, beans, cheese, and salsa, then served with toppings like guacamole, sour cream, fresh cilantro, and more salsa.
The main difference between a chimichanga and a burrito is the crispy outside. This recipe can be deep fried, baked, or air fried, so you can choose the method that works best for you. For a smothered chimichanga, top it with 3-ingredient queso dip with chorizo.
Ingredients for Shredded Beef Chimichangas
The start of this recipe calls for a lot of seasonings which we’ll simmer the beef in until it’s tender for shredding!
Stew Meat – I use stew meat because it saves time—there is no extra chopping needed before browning.
Canola Oil – This is used for browning the beef as well as for deep-frying. You can also bake or use the air fryer, but you will still need a bit of oil.
Onions – I use yellow onions for my chimichangas as I almost always have some on hand.
Jalapeños – For a mild filling, remove the white ribs and seeds before chopping. Most of the heat is in the ribs, so leave some in if you like more spice.
Vinegar – Red wine vinegar works best but if you don’t have any on hand white vinegar works fine as well. Vinegar helps to tenderize the beef.
Beans – Both pinto and black beans are used in this recipe.
Lime Juice – Grab a few fresh limes – fresh lime juice in this recipe is key! This adds a fresh, bright flavor to the dish. We’ll also use a few lime wedges to garnish our dish!
Beef Broth – This adds flavor while we simmer the meat until tender.
Seasonings – Chili powder, cayenne pepper, cumin, garlic powder, fresh garlic, and cilantro give the filling its bold flavor. They’re some of my favorite seasonings for Mexican-inspired meals.
Flour – Used to thicken the broth a bit.
Tortillas – You’ll need 16 flour tortillas. Warm them for about 10 minutes between damp paper towels so they are soft and flexible, not wet. This helps prevent cracking when you roll them.
Shredded Cheese – I use sharp cheddar but Monterey Jack or any Mexican-style cheese will work great!
How to Make Chimichangas
This recipe makes a lot of chimichangas but don’t worry I’ll cover what to do with leftovers and how to freeze them. It’s a great meal to cook now and freeze some for later!
- Combine the chili powder, cayenne, cumin, garlic powder, and flour in a small bowl.
- In a heavy soup pot or Dutch oven, heat 2 tablespoons of canola oil on medium-high heat and brown the beef in batches.
Return all the beef to the pot and add the onions, jalapeños, and minced garlic followed by the spice mixture, and sauté for a few minutes.
Add the vinegar and beef broth. Stir it all together and simmer for 2 hours covered.
When the meat is fork tender, remove the beef to a cookie sheet and shred using two forks.
Return the shredded meat to the pot with the broth and add the beans, lime juice, and half of the cilantro. Continue to cook until heated through.
While the meat mixture is heating through, steam your tortillas by layering them with damp paper towels and placing them in a 250° oven for about 10 minutes. Steaming your tortillas makes them easier to handle and less likely to break when rolling them up.
To make the chimichangas, place about 1/2 cup of the meat mixture in the center of the tortilla. Use a slotted spoon to drain as much liquid as possible when filling your tortillas. Add some cheese and roll them up!
Fold the top and bottom edges about 1 inch over the filling. Starting at one side, roll the tortilla tightly until sealed. Place it seam-side down on a baking sheet and repeat with the remaining tortillas.
3 Ways to Cook Chimichangas
There are three easy ways to cook chimichangas: deep fry, bake, or air fry.
1. How to Deep Fry Chimichangas
- Deep frying your chimichangas will give you the crispiest chimichanga as well as a more authentic taste.
- To deep-fry the chimichangas, in a cast iron skillet heat about 1/2 to 1 inch of oil to 350°F (180°C).
- Fry each chimichanga on each side until golden brown. I like to place my chimichangas seam side down first to seal the chimichanga.
2. How to Bake Chimichangas in the Oven
- To bake the chimichangas, brush the outside of the tortillas with a light coating of oil and place them on a cookie sheet seam side down.
- Bake for about 20-25 minutes or until golden brown, flipping them about halfway through.
3. How to Make Chimichangas in the Air Fryer
- To air-fry chimichangas, place your chimichangas about 1 inch apart in the air fryer and fry at 350°F (180°C) for about 12–15 minutes, turning halfway through or until golden brown.
- I also use the air fryer to re-heat my leftover chimichangas, if there are any leftovers that is!
Serving Chimichangas!
Serve your delicious shredded beef chimichangas topped with salsa, pico de gallo, guacamole, lettuce, diced onion, extra cheese, sour cream, and sliced jalapeños. Garnish with lime wedges and fresh cilantro! If you want to make a smothered chimichanga, top it with cheesy queso! Add your favorite Mexican side dishes such as this Mexican Street Corn (Elotes).
How to Freeze Chimichangas
While this recipe makes a lot, I love it as it not only feeds my large family, but I can freeze for another meal later!
Wrap each uncooked chimichanga in plastic wrap, then aluminum foil. Place them in a gallon-size freezer bag and freeze for up to 4 months.
I can fit 4 in a gallon-size freezer bag and usually freeze 6–8 from each batch. It’s nice to cook once and have an easy dinner ready for later! Alternatively, you can freeze and cook them individually if you are serving just one.
You can also use just what you need for the night’s dinner and freeze the leftover meat mixture in an airtight container to make chimichangas, tacos, or nachos later!
FAQ’s
What else can I do with the shredded beef?
If you’d rather not make chimichangas, use the shredded beef in tacos, enchiladas, burritos, nachos, or taco salad. Store it in an airtight container in the refrigerator for up to 3–4 days, or freeze it for up to 4 months.
What about leftovers?
Store cooked chimichangas in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or air fryer until hot and crisp, with the filling reaching 165°F (74°C). Microwaving works in a pinch, but the tortilla will not stay crisp.
I hope you love these delicious deep-fried, baked, or air-fried chimichangas as much as my family does! While it is a labor of love, it makes a meal for a crowd or a few easy weeknight meals for later! Enjoy!
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Shredded Beef Chimichangas
Equipment
- Air fryer
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cayenne powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 ½ tablespoons all purpose flour
- 2 tablespoons Canola Oil plus additional for deep frying
- 3 lbs stew meat
- 2 yellow onions chopped
- 3 whole jalapeños chopped (remove white ribs and seeds for a milder filling)
- 3 cloves garlic minced
- 2 ¼ cups beef broth or more if needed
- ¼ cup red or white vinegar
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- ¼ cup fresh lime juice plus extra limes for garnish
- ½ cup chopped fresh cilantro plus additional for garnish
- 16 flour tortillas steamed
- 2 ½ cups shredded cheddar or Mexican cheese
Instructions
- Combine the chili powder, cayenne, cumin, garlic powder, and flour in a small bowl. Set aside.
- In a heavy soup pot or dutch oven, heat oil on medium high heat. Brown the stew meat in batches.
- Without removing the meat, add the onions, jalapeños, and garlic. Saute for a few minutes.
- Add the vinegar and the beef broth. Stir well and simmer for 2 hours covered.
- When the meat is fork tender, remove to a cookie sheet using a slotted spoon and shred. Return the meat to the pot with the broth.
- Add the beans, lime juice, and half the cilantro. Cook until heated through.
- Preheat the oven to 250° and steam the tortillas by layering them with damp paper towels. Steam for about 10 minutes.
- Place a tortilla on a flat surface. Using slotted spoon to drain the broth from the meat, place about 1/2 cup of the shredded meat mixture to the center of the tortilla and add some cheese.
- Fold the top and bottom edges about 1 inch over the filling. Starting at one side, roll the tortilla tightly until sealed. Place it seam-side down on a baking sheet and repeat with the remaining tortillas.
- To deep fry the chimichangas, heat about 1/2 to 1 inch of oil in a cast iron skillet to 350°. Starting seam side down, fry each chimichanga until golden brown about 5 minutes per side. Transfer fried chimichangas to a cookie sheet and keep warm in the oven at about 250°. Fry in batches until all chimichangas are golden brown.
- To bake chimichangas, brush each chimichanga with a light coating of oil. Place on a cookie sheet seam side down and bake at 350° for 20-25 minutes flipping once half way through until golden brown.
- Lightly brush or spray the chimichangas with oil. Place them seam-side down in the air-fryer basket, leaving space between each one. Air fry at 350°F for 12–15 minutes, turning halfway through, until golden and crisp. Cook in batches as needed.
- Serve topped with lettuce, salsa, diced onions, pico de gallo, fresh cilantro, guacamole. Garnish with lime wedges.