Gentle Simmer

Tag: fried burrito

  • Beef and Cheese Chimichangas: Deep-Fried Burrito Dreams

    Beef and Cheese Chimichangas: Deep-Fried Burrito Dreams

    A chimichanga is a burrito that went for a swim in hot oil. Best decision ever.

    Seasoned beef. Refried beans. Melty cheese. Wrapped tight. Fried until golden and crispy. Topped with sour cream, salsa, and guac. 40 minutes. Dangerously good.

    Ingredients

    Serves 4.

    • 4 large flour tortillas (10-inch or burrito size)
    • 1 lb ground beef
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 1 tbsp chili powder
    • 1 tsp cumin
    • ½ tsp paprika
    • ½ tsp salt
    • 1 cup refried beans
    • 1½ cups shredded cheddar or Mexican blend cheese
    • Oil for frying (vegetable or canola)

    For topping: Sour cream, salsa, guacamole, fresh cilantro, lime wedges

    Step-by-Step Instructions

    Step 1: Cook the Beef

    1. In a skillet, cook ground beef and onion over medium heat until browned (5-7 minutes). Drain fat.
    2. Add garlic, chili powder, cumin, paprika, and salt. Cook 1 minute.

    Step 2: Assemble Chimichangas

    1. Warm tortillas in microwave for 20 seconds to make pliable.
    2. Spread 2 tbsp refried beans in center of each tortilla.
    3. Top with beef mixture and shredded cheese.
    4. Fold in sides. Roll tightly like a burrito. Secure with toothpicks if needed.

    Step 3: Heat Oil

    1. Heat 1 inch of oil in a deep skillet to 375°F (190°C).

    Step 4: Fry

    1. Place chimichangas seam-side down in hot oil. Fry 1-2 minutes per side until golden brown and crispy.
    2. Drain on paper towels. Remove toothpicks.

    Step 5: Serve

    1. Top with sour cream, salsa, guacamole, and cilantro. Squeeze lime. Eat immediately.

    Summary

    Prep Time: 15 minutes | Cook Time: 10-15 minutes | Total Time: 25-30 minutes

    Yield: 4 chimichangas

    Difficulty: Easy

    Storage Notes

    Best Fresh:

    Chimichangas are best eaten immediately. Leftovers lose crispiness.

    Reheat:

    Air fryer at 375°F for 8-10 minutes. Oven at 400°F for 10-12 minutes. Never microwave.

    Pro Tip:

    Bake instead of fry: Brush with oil and bake at 425°F for 15-20 minutes. Still crispy, less mess.

  • Chimichangas (Deep-Fried Burritos = Best Idea Ever)

    Chimichangas (Deep-Fried Burritos = Best Idea Ever)

    Someone, somewhere, looked at a burrito and thought: “This needs to be fried.”

    That person was a genius. The chimichanga is a golden, crispy, shatteringly delicious masterpiece. A flour tortilla stuffed with seasoned meat, beans, and cheese, then fried until crackly-crunchy. Baked version included if you’re being healthy (no judgment… okay, a little).

    Ingredients

    Makes 6 chimichangas.

    • 6 large flour tortillas (burrito-size)
    • 1 lb (450g) ground beef (or shredded chicken)
    • 1 packet taco seasoning (or homemade)
    • ⅓ cup water
    • 1 can (15 oz) refried beans
    • 1 cup shredded Mexican cheese blend
    • Oil for frying (vegetable or canola)

    For Toppings:

    • Sour cream
    • Salsa or pico de gallo
    • Guacamole or sliced avocado
    • Shredded lettuce
    • Hot sauce

    Step-by-Step Instructions

    Step 1: Cook the Filling

    1. Brown ground beef in a skillet over medium-high heat. Drain grease.
    2. Add taco seasoning and water. Simmer 3 minutes until thickened.

    Step 2: Warm the Tortillas

    1. Microwave tortillas for 20 seconds or warm in a dry skillet. This prevents cracking.

    Step 3: Assemble

    1. Spread 2 tablespoons refried beans in the center of each tortilla.
    2. Top with seasoned beef and shredded cheese.
    3. Fold in the sides, then roll tightly from the bottom up.
    4. Secure with toothpicks if needed.

    Step 4: Fry or Bake

    1. Fry: Heat 1 inch oil to 350°F (175°C). Fry chimichangas seam-side down for 2-3 minutes per side until golden brown.
    2. Bake (healthier): Brush with oil. Bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
    3. Air fry: 375°F (190°C) for 8-10 minutes.

    Step 5: Serve

    1. Remove toothpicks. Top with sour cream, salsa, guacamole, lettuce, and hot sauce.
    2. Eat with your hands. Napkins required.

    Summary

    Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

    Yield: 6 chimichangas

    Difficulty: Easy

    Storage Notes

    • Fridge: Fried chimichangas keep for 3 days. They will lose crispiness.
    • Reheat: Air fryer at 375°F for 6-8 minutes or oven at 400°F for 10 minutes. No microwave (soggy disaster).
    • Freezer: Freeze uncooked, assembled chimichangas for up to 2 months. Fry or bake from frozen (add 5-10 minutes).
    • Pro tip: Bake or air fry for leftovers. Re-frying is messy.