Beef and Bean Chimichanga

About this recipe

A Chimichanga is a deep-fried burrito: a large flour tortilla filled with seasoned beef and refried beans, tightly rolled and submerged in hot oil until golden and crisp on the outside. It is an Arizona invention that combines the tradition of the Sonoran burrito with the deep-frying style of the American south. It is served with guacamole, soured cream, red salsa, and grated cheese. The crispy exterior contrasts perfectly with the creamy, spiced filling.

1. 1

   Season the minced beef with chilli powder, cumin, garlic powder, oregano, salt, and pepper. Cook in a frying pan over medium-high heat for 8 minutes until browned.

2. 2

   Warm the refried beans in a small pan with a pinch of salt. Mix together with the cooked mince and the grated cheddar cheese.

   💡 The filling should be warm but not boiling, so the tortilla is easy to handle.

3. 3

   Microwave the flour tortillas for 30 seconds to make them pliable. Place 3–4 tablespoons of filling in the centre of each tortilla, fold in the sides, and roll up tightly like a burrito. Secure with cocktail sticks if needed.

   💡 Rolling tightly is essential to prevent the chimichanga from opening during frying.

4. 4

   Heat a generous amount of oil in a deep frying pan or deep-fryer to 175°C. Fry the chimichangas in batches of two, seam-side down first, for 3–4 minutes per side until completely golden.

5. 5

   Drain on kitchen paper. Remove the cocktail sticks. Serve with guacamole, soured cream, red salsa, and grated cheddar cheese on top.

   💡 You can make a baked version: brush with oil and bake at 200°C for 20–25 minutes.