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