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Chimichanga

Chimichanga is a traditional American recipe (from Sonora, Arizona) for a classic deep fried tortilla wrap filled with beef in a chilli sauce that's then deep fried and served with salad, cheese and guacamole. The full recipe is presented here and I hope you enjoy this classic American version of: Chimichanga.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : Sauce RecipesBeef RecipesCheese RecipesFusion RecipesUSA Recipes

I love these, and had my first in Sonora, Arizona in the early 1990s and then later in Tucson. There is a lot of debate about their origins. However, they are undoubtedly a fusion food, a blend of Arizona Sonoran and American cooking. The origins seem to have been chivichangas (see my chivichanga recipe) from Sonora (originally Mexico) that evolved into a deep-fried Mexican-American fusion large deep fried burrito prepared with a choice of meat, vegetables, and spices.

The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (chopped or shredded meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream.

Ingredients:

6 x 30-35cm (12- to 14-in) diameter flour tortillas
500g (1 lb) minced (ground) beef
1 medium onion, chopped
120ml (1/2 cup) red chilli sauce or enchilada sauce
Salt and freshly-ground black pepper, to taste
Vegetable oil
500g (2 cups) Cheddar cheese, grated (shredded)
150g (2 cups) iceberg lettuce, shredded
110g (2 cups) spring onions, chopped
Tomatoes, chopped (optional)
Guacamole (optional)
Black olives, sliced (optional)

Method:

Preheat oven to 175°C (350°F).

Stack the tortillas then wrap in aluminium foil, and heat in your pre-heated oven for 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on HIGH for 6 or 7 seconds per tortilla. To warm in an air-fryer stack the tortillas, wrap in foil and warm in an air-fryer heated to 200°C (400°F) for 8 minutes, or until hot.

In a large frying pan over medium-high heat, brown ground beef; drain off any excess oil, leaving beef in the pan. Add the onion, chilli or enchilada sauce, salt, and pepper then cook for 2 to 3 minutes or until the onions are translucent (about 5 minutes).

Spoon 1/6 of the meat mixture into the centre of each warm tortilla, spoon 1/6 of meat. Fold the tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. It’s best to assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

In a large pot or deep fryer over medium heat, add at least 10cm depth (4 in) of vegetable oil. Heat oil to 180°C 375-400°F. Fry the chimichangas (1 or 2 at a time), for approximately 3 minutes or until golden brown. Remove from oil, drain, and arrange on serving plates.

Top with Cheddar cheese, lettuce, spring onions, and any optional ingredients that you prefer (I like sliced chillies on mine).