Total Time
50mins
Prep 25 mins
Cook 25 mins

I found this recipe online, since there was only one beef chimi recipe on the zaar and it didn't look like the one I had in a local diner the other week that turned out amazing. So, this recipe seems much closer to what I ate, so I'm posting it here and I'll try it tonight.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Wrap stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
  3. In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan.
  4. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
  5. In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
  6. In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 - 400°F Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates.
  7. Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.

Reviews

(1)
Most Helpful

These worked well for "Freezer Tag" but if I made them in the future I'd add more spices. Everyone in the family except DD commented that they were a little bland. I brushed these with olive oil and baked them at 400 rather than deep frying (for health reasons). Then I froze a few and reheated them wrapped in foil at 400 for about 15 mintues. You might be able to reheat them in the microwave, but I don't like the texture that tortillas get when microwaved. Thanks for the recipe!

Ma Field April 28, 2008

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