What is a chimichanga you ask?
Basically it's a burrito that is deep fried. There is a legend that these were discovered by a cook named Monica Flin, who accidently dropped a burrito into a deep fryer. Because she was annoyed by her mistake, a spanish curse word came rolling off her tongue. Catching herself she quickly turned her curse word into "chimichanga" and the deep fried burrito was born.
This recipe calls for frying the chimis and I think they have the best flavor cooked this way as opposed to baking them in the oven. But if you decide you want to bake them all you have to do is brush a little butter on top after you roll them up.
Place them on a cookie sheet and bake at 350 degrees for 10 to 15 minutes or until they turn a nice crispy golden brown.
Trim roast of all fat and cut into large chunks, say 1 by 3 inches. In a large frying pan, heat 1 tablespoon of vegetable oil over medium high heat. Brown the meat.
You may have to turn the heat up when you first add the meat. As the pieces brown, remove them and place in a stock pot.
Place the next 8 ingredients in the stock pot. Cook on low heat, simmer, with the lid on, for 2 1/2 hours.
Remove the roast chunks and place on cutting board and shred the meat with two forks. Place the shredded beef back into the pot with the juice and keep warm.
In a frying pan, heat 1 1/2 inches of vegetable oil to medium high heat. Heat two flour tortillas (fajita or regular size) in the microwave for 35 seconds on low. You want to heat the tortillas so they are soft enough and they won't break when folding.
With a slotted spoon scoop up the meat mixture, and drain as much juice as possible. Place the meat in the center of the tortilla and top with a sprinkle of cheese.
Fold two sides in and then roll the tortilla over tightly. If it doesn't want to stay together, use a tooth pick to hold it together.
Use tongs to now hold the chimichange as you place it into the frying pan.
Warning: If the oil starts to spit at you, use the lid to the frying pan to shield you from splattering grease. Cover the pan untill it settles down.
The oil should bubble up when you place the chimichanga in the oil. If it doesn't the oil isn't hot enough and you may end up with an oil soaked burrito. Just turn up the heat and try again.
Sometimes the juice leaks out from the meat and causes the oil to go crazy and splatter all over the place.
This is not the time to wear your nice white blouse or shirt.=)
I have found that I have to play with the temperature as I am cooking these, turing the heat up and down depending on the oil temperature. The cooking time is only 1 to 2 minutes per chimi.
The goal is to make them a nice golden brown. Use the tongs to turn them over to brown on the other side.
Place the cooked chimis on a paper towel-covered-tray to drain.
Continue heating flour tortillas, filling them with meat, rolling, frying, and then draining them on the tray until you have used up all the meat mixture.
You can also use this delicious beef to make tacos or even enchiladas.
Serve your chimichangas immediately with sour cream, guacamole and rice and beans. These are a big hit with my family and I'm sure they will be with yours as well.
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California