Beef Chimichangas

A fried tortilla with a crust that cracks under the tooth to reveal a juicy, melting beef filling. The smell of toasted cumin and seared meat dominates this bold dish.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 807
• Protein: 45 g
• Carbs: 56 g
• Fat: 42 g

Ingredients

• 4 piece Soft tortilla (for filling), made from corn ( large size )
• 400 g Ground beef 15% fat
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 200 g Red bean ( cooked and drained )
• 2 piece Round tomato ( small dice )
• 100 g Cheddar cheese ( grated )
• 1 tsp Cumin ground
• 1 tsp Hot pepper en poudre
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 100 ml Sour cream ( for serving )

Instructions

1. Searing the meat

   In a very hot skillet with a dash of sunflower oil, brown the ground beef. The meat should sear and not boil in its own juices; it should be well browned.

2. Sweating the aromatics

   Add the chopped onion and minced garlic. Let soften until the onion is translucent, without burning the garlic.

3. Binding the filling

   Stir in the diced tomatoes, kidney beans, cumin, and chili powder. Simmer over medium heat until the moisture evaporates: the filling should coat the spoon and not run.

4. Shaping

   Place the filling in the center of the tortillas, sprinkle with shredded cheddar. Fold in the sides then roll tightly to form a well-sealed rectangular packet.

5. Frying

   Heat the oil to 180°C. Submerge the packets, seam side down. The tortilla should puff up and become golden and very crispy. Drain immediately on a cloth.

6. Serving

   Serve the chimichangas hot, accompanied by a generous dollop of sour cream to add freshness and balance the richness of the frying.

Chef's tips

• Do not overfill the tortilla, or it may burst during frying.
• Hold the seam side down with a spatula for the first 30 seconds to set the fold.

Storage

Eat immediately to maintain crispness. If necessary, reheat in a dry oven at 180°C, never in the microwave.