Beef Chimichangas
Ingredients
- 4 pcSoft tortilla (for filling), made from corn (large size)
- 400 gGround beef 15% fat
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 200 gRed bean (cooked and drained)
- 2 pcRound tomato (small dice)
- 100 gCheddar cheese (grated)
- 1 tspCumin ground
- 1 tspHot pepper en poudre
- 500 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 100 mlSour cream (for serving)
Method
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.
- 1
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
Add the chopped onion and minced garlic. Let soften until the onion is translucent, without burning the garlic.
- 3
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
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
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
Serve the chimichangas hot, accompanied by a generous dollop of sour cream to add freshness and balance the richness of the frying.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to maintain crispness. If necessary, reheat in a dry oven at 180°C, never in the microwave.
