Beef and Cheese Chimichangas 🌯

CAKE

Ingredients:

  • 6 large flour tortillas
  • 1 lb ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika (optional, for added depth)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • 2 tbsp fresh cilantro, chopped (optional, for added freshness)
  • Vegetable oil (for frying)
  • Salsa, sour cream, and guacamole (for serving)

Instructions:

1. Cook the Beef Mixture:

  • Brown the Beef: In a large skillet over medium heat, cook the ground beef with the finely chopped onion and minced garlic. Stir occasionally and cook until the beef is browned and the onions are soft and translucent, about 5-7 minutes. Drain any excess fat if necessary.
  • Add Spices: Stir in the cumin, chili powder, smoked paprika (if using), salt, and black pepper. Cook for another 2 minutes to let the spices toast and enhance their flavors.

2. Add Cheese and Fresh Herbs:

  • Incorporate Cheese: Remove the skillet from the heat and stir in the shredded cheddar and Monterey Jack cheeses until they melt and blend into the beef mixture.
  • Add Fresh Cilantro: For a touch of freshness, stir in the chopped cilantro if desired. This adds a burst of flavor that complements the richness of the beef and cheese.

3. Prepare the Tortillas:

  • Warm Tortillas: Warm the tortillas in the microwave for about 30 seconds to make them pliable. This prevents them from tearing when you roll them.

4. Assemble Chimichangas:

  • Fill and Roll: Spoon an even amount of the beef mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling. Ensure the seam is on the bottom to help keep the chimichangas sealed during frying.

5. Fry the Chimichangas:

  • Heat Oil: In a large skillet, heat about 1 inch of vegetable oil over medium heat until hot. You can test if the oil is ready by dropping in a small piece of tortilla; it should sizzle and float.
  • Fry: Carefully place the chimichangas seam-side down in the hot oil. Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Turn carefully with tongs to ensure even browning. Don’t overcrowd the pan; work in batches if necessary.
  • Drain: Remove the fried chimichangas from the oil and drain on paper towels.

6. Serve:

  • Garnish and Serve: Serve the chimichangas hot with your favorite salsa, sour cream, and guacamole. You can also garnish with additional chopped cilantro or a sprinkle of lime juice for added flavor.

Tips for Perfect Chimichangas:

  • Season the Beef Well: Don’t be shy with the seasoning. The flavors should be well-developed and balanced.
  • Avoid Overstuffing: Be careful not to overfill the tortillas to prevent leaks and ensure they roll up easily.
  • Preheat the Oil: Make sure the oil is properly heated before adding the chimichangas for a crispier texture.
  • Oven-Baked Option: For a lighter version, you can bake the chimichangas. Preheat your oven to 400°F (200°C), place the chimichangas seam-side down on a baking sheet, and bake for 20-25 minutes or until crispy and golden brown.

Enjoy your delicious, crispy beef and cheese chimichangas with all your favorite toppings!

Similar Posts