Chimichanga with minced beef: The exotic delight you can DIY
There is a dish that frequently graces my table and never fails to intrigue my guests. It bears an exotic name that some find difficult to pronounce, but its flavour captures anyone who gives it a try. I'm referring to chimichanga with minced beef – a deep-fried tortilla filled with savoury meat, creamy beans, and gooey cheese.
I’ve lost count of how many times someone has been surprised when I mention that I'm preparing chimichanga with minced beef. The name may indeed be challenging, but the taste of this dish makes everyone who tries it want more. This combination of a crispy tortilla, tasty filling, and stretchy cheese enchants from the first bite. And the best part – this recipe can be easily made at home without any culinary tricks.
Chimichanga with minced beef – step-by-step recipe
Ingredients:
- 500g of minced beef,
- 200g of cheddar cheese,
- 100g of red onion,
- 2g of cumin,
- 2g of chilli powder,
- 2g of granulated garlic,
- 2g of granulated onion,
- 3g of salt,
- 3g of pepper,
- 400g of pinto beans (canned),
- 6 flour tortillas,
- 240ml of oil for frying.
Preparation:
- Peel and finely dice the red onion. Grate the cheddar cheese using a coarse grater. Measure the spices and combine them in a small bowl.
- In a pan, heat a small amount of oil and sauté the chopped onion until soft. Add the minced beef and spice mix. Cook, breaking up the meat until it changes colour. Remove from heat.
- In a separate pan, heat the pinto beans along with their liquid until most of the liquid evaporates. Then mash them with a fork.
- Place the mashed beans first in the centre of each tortilla, then the meat with onion, and finally the grated cheddar. Fold in the sides and roll the tortilla tightly.
- Heat the oil to about 180°C in a pan or pot. Place the burritos seam-side down and fry for about 3 minutes on each side until crispy and golden.
- Drain the finished chimichangas of excess oil on a paper towel and serve with favourite sides like guacamole, salsa, and sour cream.
Chimichanga with minced beef – my tips
This dish can be varied – sometimes I use minced turkey or chicken instead of beef. It's worth adding corn, bell pepper, or jalapeño to the filling if I fancy something spicier. When I want to cut back on frying, I bake the chimichangas in the oven preheated to 200°C for about 20 minutes – the result is different but just as delicious.
