Easy Baked Beef Chimichanga Recipe (2024)

FAQs

What meat is traditionally in a chimichanga? ›

They are typically made with a flour tortilla filled with shredded beef or chicken, beans, and cheese, and then fried until crispy. They are often served with guacamole, sour cream, and salsa.

Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree.

Chimichanga is a Mexican appetizer or entre that includes a tortilla filled with a meat or bean mixture, typically deep fried to make it crispy on the outside. Chimichangas are basically deep-fried burritos. They're usually served topped with salsa, sour cream, or guacamole, and a side of Mexican rice.

Chimichangas tend to have a slimmed-down list of ingredients and a drier, stickier filling to help them survive deep frying. Burritos have a lot more ingredient freedom, which almost makes them harder to define other than being wrapped in a tortilla. Want the delicious flavors without the carbs of a tortilla?

A chimichanga is basically a deep-fried burrito. While some Americans may associate this dish with Mexico, many food historians agree that the dish actually originated in the United States.

Combine 2 cups fresh parsley, 1 cup fresh cilantro, 1 large jalapeno (seeded and chopped), 3 garlic cloves and 1/2 to 1 tablespoon sherry vinegar in a food processor and pulse until well chopped. Add 1/2 cup mayonnaise and pulse several times to incorporate. Season with salt.

Chimichanga conundrum

Chimichangas invariably fall into two basic categories: dry and wet. The former is crisply fried, topped with sour cream and guacamole and perhaps a little cheese. The latter is smothered with a sauce or salsa.

1922), accidentally dropped a burrito into the deep-fat fryer in the early 1950s. She immediately began to utter a Spanish profanity beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of "thingamajig".

The chimichanga is then deep-fried until it is crispy and golden brown, and is often served with a side of guacamole, salsa, and sour cream.

For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling. Soften tortillas according to package directions.

What is the healthiest Mexican food? ›

Forget fried foods

Some popular foods to avoid are nachos, chimichangas, chalupas, taquitos and chile relleno and other dishes that are also deep-fried. Better choices are chicken fajitas, grilled chicken with peppers and onions or a soft taco. AMA offers a recipe for chipotle chicken bowls with cilantro-lime quinoa.

Our Chimichangas can be eaten with a fork and knife for those who want to stay clean but work just as well by hand. In fact, the allure to a Chimichanga is the fact that you can pick one up and eat it without a fork and knife, anywhere you want.

Place the meat on a tray, cover, and put it in the refrigerator for one hour. This is extremely important as it allows the flour to become sticky and attach to the meat.

Traditional chimichangas are deep-fried, but many prefer to make them in the oven to reduce the amount of oil used.

A: Nothing other than the outside of the chimichanga is deep fried and the burrito is not. Helpful? Thank you for your feedback!

The main difference between these two Mexican favorites is that a chimichanga is deep-fried.

Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.