How to Make Chimichangas
A Chimichanga is a Mexican-American blending of a large burrito prepared with a choice of meat, vegetables, and spices, fried to golden perfection
Ingredients
- 1 pound shredded seasoned beef chicken, or pork
- 1/4 cup white onion diced
- 2 garlic cloves minced
- 1 cup chicken broth
- 1 cup cooked rice Mexican rice, or cilantro rice
- 1 cup cooked beans pinto beans, black beans, or refried beans
- 1 cup shredded cheese cheddar cheese, quesadilla, or Monterey jack cheese
- 8 large burrito-size tortillas flour, gluten-free, or low-carb
- Oil for frying
Instructions
- Heat 2 tablespoons oil in a skillet. Add the onion, and garlic, and cook until soft, about 3 minutes.
- Add shredded meat to the skillet, add a 1/2 cup of chicken broth to your meat, and more broth if the meat is dry. Meat should be warm and moist, not soupy.
- Grab a warm tortilla, place it on a flat surface and add about ΒΌ cup of shredded meat to one side of the tortilla. Add cheese and other desired fillings including rice or beans if you would like.
- Fold the tortilla on each side and roll the burrito, then fry or bake
- Fry: Heat a skillet over medium heat, add enough oil to cover the bottom of the pan. Place the chimichanga seam side down and cook for 2-3 minutes until golden brown. Then turn and cook all sides until golden and crisp.
- Bake: Place chimichangas seam-side down on a greased baking sheet. Preheat the oven to 400 degrees F and brush or spray well with vegetable oil or olive oil. Bake 20-25 minutes until golden brown.
- Serve immediately with toppings
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!