01-Make the Perfect Beef Chimichanga Recipe– Simple & Tasty

There’s something truly magical about biting into a perfectly golden, crispy chimichanga—especially when it’s packed with tender, seasoned beef and melted cheese. A deep-fried burrito with roots in Tex-Mex and Mexican-American cuisine, the chimichanga is a dish that delivers bold flavors, satisfying textures, and a touch of indulgence.

Though its exact origins are debated, many believe the chimichanga was created in Arizona when a burrito was accidentally dropped into hot oil. The result? A crispy, delicious masterpiece that quickly became a beloved favorite in Mexican restaurants across the United States. Today, we’re bringing this classic straight to your kitchen with a homemade beef chimichanga recipe that’s easy to follow, utterly delicious, and perfect for sharing.

Ingredients & Equipment: Building Flavor Beef Chimichanga Recipe, Step by Step

Ingredients:

For the shredded beef filling:

• 1.5 lbs beef chuck roast or flank steak
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar or Monterey Jack cheese

For assembling:

• 4 large flour tortillas (burrito-sized)
• 1/2 cup shredded cheese (extra for topping)
• 1/4 cup chopped fresh cilantro (optional)
• Vegetable oil (for frying)

For serving:

• Sour cream
• Guacamole
• Salsa or pico de gallo
• Shredded lettuce

Equipment:

• Slow cooker or pressure cooker (for shredding beef)
• Large skillet
• Mixing spoon
• Deep fryer or large pot
• Tongs
• Paper towels

HOW TO MAKE SHREDDED BEEF CHIMICHANGAS

Step 1: Prepare the Shredded Beef Filling

1. Place the beef chuck roast or flank steak in a slow cooker or pressure cooker.
2. Add the chopped onion, garlic, cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper.
3. Pour in the tomato sauce and beef broth.
4. For slow cooker: Cook on low for 6–8 hours or high for 4–5 hours until tender. For pressure cooker: Cook on high pressure for 60 minutes, then do a natural release.
5. Once cooked, shred the beef using two forks and mix it back into the juices.
6. Stir in the shredded cheese and let it melt into the beef mixture.

Step 2: Assemble the Chimichangas

1. Lay out a tortilla on a flat surface.
2. Spoon about 1/2 cup of the shredded beef mixture into the center of the tortilla.
3. Sprinkle with extra shredded cheese and a few fresh cilantro leaves.
4. Fold in the sides of the tortilla, then roll it tightly like a burrito.
5. Secure with a toothpick if necessary to keep it from unraveling.

Step 3: Fry to Crispy Perfection

1. In a deep fryer or large pot, heat about 2 inches of vegetable oil to 350°F (175°C).
2. Carefully place the chimichangas in the hot oil, seam side down.
3. Fry for about 2–3 minutes per side until golden brown and crispy.
4. Remove and drain on a paper towel-lined plate.

Step 4: Serve and Enjoy

1. Place the crispy chimichangas on a serving plate.
2. Top with sour cream, guacamole, salsa, or any desired toppings.
3. Serve with shredded lettuce and a side of rice or beans for a complete meal.

Flavor Variations and Customization

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the beef filling.
• Healthier Option: Instead of frying, brush the chimichangas with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
• Different Fillings: Swap out beef for shredded chicken, pork, or even a vegetarian option like black beans and roasted peppers.
• Cheesy Delight: Mix in queso dip for an extra cheesy, creamy filling.

Serving and Pairing Suggestions

Chimichangas are delicious on their own, but pairing them with the right sides makes for an even more satisfying meal:

• Sides: Spanish rice, refried beans, or a fresh corn salad.
• Drinks: A classic margarita, horchata, or a refreshing limeade.
• Condiments: Salsa verde, chipotle mayo, or a drizzle of queso sauce.

For leftovers, store chimichangas in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 10–15 minutes to maintain crispiness.

FAQ

Conclusion

Homemade shredded beef-chimichangas are the perfect way to bring restaurant-quality Tex-Mex flavors into your own kitchen. With their crispy shell, savory beef filling, and customizable toppings, these golden beauties are sure to become a family favorite.

So, why not give this recipe a try? Let us know how yours turned out in the comments! Happy cooking and enjoy every crispy, flavorful bite!

Beef Chimichangas Recipe

tasty vibes recipes

A crispy, golden-brown chimichanga filled with tender, seasoned beef and melted cheese, perfect for a satisfying Tex-Mex meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

10 minutes (for draining fried chimichangas) 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Dish, Tex-Mex

Cuisine Mexican-American, Tex-Mex

Servings 4 People

Calories 400 kcal

Equipment

• Slow Cooker or Pressure Cooker: For cooking beef
• Large Skillet: For sautéing onions and garlic
• Deep Fryer or Large Pot: For frying chimichangas
• Tongs: For flipping chimichangas while frying
• Paper Towels: For draining fried chimichangas

Ingredients

  

• 1.5 lbs beef chuck roast or flank steak
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 4 large flour tortillas burrito-sized
• 1/2 cup shredded cheese extra for topping
• 1/4 cup chopped fresh cilantro optional
• Vegetable oil for frying
• Sour cream guacamole, salsa, shredded lettuce (for serving)

Instructions

 

Prepare the Shredded Beef Filling:

• Place beef in a slow cooker or pressure cooker. Add onion, garlic, spices (cumin, chili powder, paprika, oregano, garlic powder, onion powder, salt, and pepper), tomato sauce, and beef broth.
• For slow cooker: Cook on low for 6–8 hours or high for 4–5 hours until beef is tender.
• For pressure cooker: Cook on high for 60 minutes, then allow a natural release.
• Shred beef and stir in shredded cheese until melted and combined.

Assemble the Chimichangas:

• Lay a tortilla on a flat surface, spoon about 1/2 cup of beef filling in the center, and sprinkle with cheese and cilantro.
• Fold in the sides and roll tightly like a burrito. Secure with a toothpick if needed.

Fry to Crispy Perfection:

• Heat 2 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C).
• Fry chimichangas for 2-3 minutes per side until golden and crispy. Drain on paper towels.

Serve and Enjoy:

• Serve chimichangas with sour cream, guacamole, salsa, and shredded lettuce for a complete meal.

Notes

• For healthier options, brush the chimichangas with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway.
• Try using chicken or pork for different fillings.
• Freeze uncooked chimichangas for later by wrapping them tightly in plastic wrap and storing in a freezer-safe bag.

Keyword beef, chimichangas, deep-fried burrito, easy chimichanga recipe, homemade chimichangas, Tex-Mex