Shredded Beef Chimichanga Recipe

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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.

Different Cooking Methods

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.

Beef Chimichanga (serves 6 to 8 people or 14 to 15 chimichangas)


  • 3lb. chuck roast, trimmed of all visible fat
  • 1 can diced tomato with basil, garlic and oregano
  • 1 green bell pepper, chopped
  • 1 red onion, finely chopped
  • 1 cup red wine
  • 1 1/2 cups beef or chicken broth
  • 5 cloves garlic, minced
  • 1 – 4.oz. can diced green chile, Ortega brand
  • 1 tsp. oregano
  • 16 flour tortillas, fajita or regular size
  • vegetable oil for frying
  • 1 lb. of shredded mild cheddar or Mexican cheese blend


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.

Putting It All Together

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.


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