1. Cook the Beef Filling:
In a skillet over medium heat, cook the ground beef with diced onion until beef is browned and onions are soft. Drain excess fat. Add garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook 1–2 minutes until fragrant. Remove from heat and stir in both cheeses and chopped cilantro.
2. Assemble the Chimichangas:
Lay a tortilla flat. Spoon ¼ of the beef and cheese mixture in the center. Fold the sides over and then roll tightly to enclose the filling completely. Repeat with remaining tortillas.
3. Fry the Chimichangas:
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add chimichangas seam-side down. Fry 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
4. Serve:
Garnish with extra chopped cilantro. Serve hot with sour cream, salsa, and guacamole on the side.
Serving and Storage:
Serve immediately for the best crispiness. Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven at 350°F (175°C) to maintain crunchiness. Avoid microwaving if you want to keep them crispy.
Tips:
- For extra flavor, add diced jalapeños to the beef mixture.
- Do not overfill the tortillas to prevent leaking during frying.
- Use a deep skillet or small frying pan to ensure the chimichangas fry evenly.
- Optionally, brush with oil and bake instead of frying for a lighter version.
Conclusion:
Crispy Beef and Cheese Chimichangas combine rich, savory flavors with a satisfyingly crunchy exterior. Easy to make at home and endlessly customizable, they are perfect for Tex-Mex lovers looking for a delicious and impressive dish.
FAQ:
Can I bake the chimichangas instead of frying?
Yes, brush them lightly with oil and bake at 400°F (200°C) for 15–20 minutes, turning halfway through, until golden and crispy.
Can I make these ahead of time?
Yes, assemble and refrigerate the chimichangas unbaked for up to 24 hours. Fry or bake just before serving.
Can I freeze chimichangas?
Yes, freeze unbaked chimichangas on a baking sheet, then transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to cooking time.
Can I use a different cheese?
Yes, Monterey Jack, Colby, or a Mexican cheese blend works well.