Beef and cheese are some of the most popular combinations in the whole world. Chimichangas are big flour tortillas that are loaded with delicious meat, beans, and cheese before being deep-fried to golden brown perfection in a skillet. This recipe is the ideal fast and simple supper option, and it’s even better if you can prepare it ahead of time and freeze it.
Chimichangas are big tortillas that are filled with a variety of meats and starches before being deep-fried until they are golden brown. In “Tex-Mex” style meals, as opposed to conventional Mexican cuisine dishes, you’ll most often encounter these ingredients.
After spending such a significant amount of time in Texas, I have been exposed to some of the best Mexican and Tex-Mex cuisine that our country has to offer! As someone who has lived in a variety of various states across the United States, I can certainly endorse that remark.
The fact that I have learned how to make some of my favorite meals at home is only fair. These are among my top five favorite meals, if not the top five.
TO MAKE THIS CHIMICHANGA RECIPE, YOU ONLY NEED:
• Ground meat, I used approximately 500 grams.
• Canned fried beans, I used the medium-sized can of 16-ounces.
• Half a Cup.Of finely chopped onion.
• Tomato sauce, I prefer to speed up the process so I used the canned sauce, 3 cans.Of 8-ounces.
• 12 warm flour tortillas of 10-inches.
• A small Can.Of chopped green peppers.
• A small Can.Of Jalapeños peppers.
• Vegetable oil, for Deep-frying.
• A Cup and half.Of grated cheddar cheese.
• 2 small spoons.Of chili powder.
• 1 small spoon.Of minced garlic.
• 1/2 small spoon.Of ground cumin.
PREPARATION:
• Step 1: To begin, you need to cook the beef in a large frying pan over medium heat until the pink hue has disappeared; transfer to a sink.
• Step 2: Secondly, combine the beans, onions, half-cup tomato sauce, chili powder, garlic, and cumin in a large mixing bowl.
• Step 3: And now, place approximately a third of a cup of the beef mixture on the outside of each tortilla, slightly off-center.
• Step 4: Fold the edge closer to the center and up to conceal the hole. Fold both sides in and wrap the chimichanga, and use a toothpick to secure it.
• Step 5: Stir together the chili powder, pepper, and the remaining tomato sauce in a large pot until well combined. Despite the heat.
• Step 6: At this point, you need to heat 1 inch of oil to 375° C in an electric skillet or a deep-fat pan.
• Step 7: Following that, fry the chimichangas for around 2 minutes on each side, until they are golden brown.
• Step 8: Once you remove the chimichangas from oil, put them directly over a paper towel, then sprinkle the grated cheese on top. Toss with chutney before serving.
HOW TO MAKE THE CHIMICHANGAS AHEAD AND FREEZE THEM:
If you want to make these ahead of time and freeze them, just follow the directions up to the deep frying step. Fill the tortillas, roll them up, then cover them in aluminum foil instead of cooking them. Wrap them as tightly as possible, label them, and store them in a gallon freezer bag.
When you’re ready to use them, take as many as you like from the freezer and carefully put them in 375°F oil. You may cook them straight from the freezer, but be cautious not to be burned by the oil that pops out of the ice crystals.
Cook for seven to ten minutes on each side, then turn and cook for another seven to ten minutes. Depending on the temperature of the oil, cooking times may vary. The most essential thing is to ensure that the inside is sufficiently heated.
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