Beef Chimichangas
These amazing beef and cheese chimichangas are totally restaurant-worthy!
Ingredients
- 1 Tablespoons chili powder
- 1 teas cayenne powder
- 1 Tablespoons garlic powder
- 1 teas 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 unseeded and chopped
- 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
- 10 flour tortillas steamed
- 2 ½ cps 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 to 3/4 cups of the shredded meat mixture to the center of the tortilla and add some cheese.
- Fold the top and the bottom of the tortilla about 1 inch over the meat mixture and then roll from one side. Place seam side down on a cookie sheet. Repeat steps 8-9 until all tortillas are filled and rolled.
- 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.
- To air-fry chimichangas, place the chimichangas seam side down in the air fryer and fry for about 12-15 minutes or until golden brown.
- Serve topped with lettuce, salsa, diced onions, pico de gallo, fresh cilantro, guacamole. Garnish with lime wedges.
NUTRITION
Serving: 1g | Calories: 392kcal | Carbohydrates: 35g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 404mg | Fiber: 3g | Sugar: 1g
Notes
Can I freeze the chimichangas?
Yes, I usually need about 8-10 to feed my family of six (did I mention teen boys eat a TON!?!). However, I like to freeze them in packs of 4 for later. To freeze, wrap individually in plastic wrap and then tin foil. Place in a gallon sized zip lock bag and freeze for up to 4 months.To cook, defrost them in the fridge overnight and then cook as directed above.
Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!