I love Chimichangas! It’s my favorite Mexican food. I order it every time we dine at a Mexican restaurant and I even make it at home. I love it filled with ground beef, shredded beef, or shredded chicken.
What you may ask is a chimichanga? It’s a deep friend burrito! I’m not a burrito fan but fry it up and I can eat it everyday!
I was never much on Mexican food until I discovered the Chimichanga. I still remember the first time I had this deep fried burrito. It was at the Mexican restaurant chain called Chi-Chi’s. The chain is long gone from the United States, but my love for the chimichanga remains.
I’m not really sure if the Chimichanga is truly a Mexican dish. It is popular in the Mexican states of Sinaloa and Sonora, but it’s definitely a Tex-Mex staple. It’s on the menu of every Mexican restaurant I’ve been to in Houston and many others from coast to coast.
But not all chimichangas are equal. I’ve had some really bad ones, usually those that are smothered in some kind of sauce, not good! I’m a simple eater, I like my chimichangas straight up! I don’t like it covered in sauce! I like my chimichangas deep fried and served with a sprinkling of shredded cheese with a side of sour cream, guacamole, and hot salsa!
Finding a great chimichanga, or great Mexican food for that matter, in Hawaii is a challenge. There are a couple I can live with, but nothing special if you know what I mean. That’s why when I crave this crunchy burrito I usually make it myself. It’s pretty easy!
Here’s my Ground Beef Chimichanga recipe, hope you love it as much as we do!
1 Lb. Ground Beef
3 Cloves Garlic, finely minced
1 Small Onion, finely minced
1 Tbs. Chili Powder
1 Tsp. Sea Salt
1 Cup Sour Cream
1 Bunch Fresh Cilantro, chopped
1 Cup Shredded Monterey Jack/Cheddar mix
6 8″ Flour Tortillas
Oil for Frying
Extra cheese & cilantro for garnish (optional)
Sauté onions and garlic until onions turn translucent
Add ground beef, Chili Powder, and salt
Cook until beef is well done and crumbly
Remove from heat and drain oil
Add sour cream and shredded cheeses, mix well
Add cilantro, mix well
Divide beef mixture into 6 portions
Place a portion on each tortilla and roll into a tube, secure with a toothpick
Heat about 2″ of oil in a frying pan
Gently slip chimichangas in to oil, oil should bubble
Cook about 4 minutes or until tortilla turns golden brown
Turn over and cook the other side
Drain chimichangas on paper towel
Transfer to serving dish, garnish with shredded cheese and cilantro if desired
Serve with dollops of sour cream, guacamole, and salsa if desired
I usually serve chimichangas with Spanish rice and refried beans for a filling meal!