By Northwest Lynnie on January 20, 2005
Photo by GaylaJ
Photo by GaylaJ
"This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures."
Serving Size: 1 (246 g)
Servings Per Recipe: 5
"This is soooooo good! I did cook the garlic in the meat towards the very end. I also added a little picante sauce, just to make it a little more saucy. I only added a little so I don't think it made much of a difference so I won't do that again. Added some cheese to the inside then also some on the top after they came out.
These were very simple and quick to make, I had dinner done in about 30 mins.
I have 6 kids and some very picky eaters and everyone of them ate all of their serving and came back asking for more.
We will be making these again that is for sure!"
"Man! I really liked these! Halfed the recipe. Garnished with chopped lettuce, tomatoes, grated cheese and guacamole. Next time, sour cream and black olives in addition to the above. The addition of the vinegar was the ticket. Very tasty. And, they are crispy without frying. Try 'em!"
"Very good and easy. I did have to bake them for 12 min. to get light brown. Loved them with all the extras."
"This recipe is SO good & very easy! It's an interesting tangy, slightly spicy sauce but very authentic. We had leftover BBQ'd tri tip and used that as the meat for the filling. This recipe would be great with any meat, not just beef. We added some cheese to the the inside and guacamole and olives to the garnishes. This recipe is definitely a keeper! I'm anxious to try the sauce for other Mexican recipes!"
"Very good recipe and easy to make. I would have never thought to butter / bake the chimichangas and they turned out fantastic."
"We have never had chimichangas before and didn't know what to expect. We thought these were quite tasty and a nice change from the usual taco. Will make again."
"My DH and I enjoyed these Chimi's - he has never liked chimi's so I had a bit of trepidation - no need with this recipe - very tasty - thanks for sharing."
"I made this recipe because it is my husband's favorite dish. I was a little concerned that the chimichanga wasn't going to be deep fried but in the end was very glad that the shell was very crunchy and tasty without having to use all that grease. My family and I don't eat very much red meat so I used chicken. I put the spices in a skillet and added chicken stock so that it could simmer for about 1/2 hour and be really tender. After the stock reduced I added the vinegar and started filling the tortillas. Awesome recipe, will definitely make it again!"
"I used 2 chicken breasts instead of beef. Sauted 1 sliced onion and green pepper. Made 6 huge chimis. They were perfect. Will make again and again."
"I found that the 2# was too much meat, and I minced my garlic instead of crushing it. THere is defiante flavor from the cumin , so if you omit that it would taste bland. You would need 2 packs of 10-12 tortillas to use all the meat, reduced to 1# and cut seasonings in half. I also set my oven on broil for the last 1-2 min to give them that golden touch, my oven didnt seem to get them the color. I also added cheese into the chimis. But overall was a great recipe , and would use this again."
"Man, these were a bit of a disappointment because the filling was just more dry and bland than we were expecting. On the plus side, they crisped up brilliantly in the oven, though I'm not sure how many calories I saved by brushing all that butter onto the tortilla. No matter, because the outside sure tasted yummy. To get my family to eat the filling, I added some sazon seasoning, tomatillo salsa and then added a generous helping of colby jack cheese before rolling up the chimichanga. The cheese melted nicely and moistened up the filling. I served these with guacamole and sour cream,and my family ended up liking the end result."
"These were quick and tasted good - although they could've used a little more flavor inside the chimichanga. Next time I might add more spices and maybe jalapenos. Overall a good recipe!"
"These were delicious! My husband loves chimichangas--he was in heaven. My son also commented about how good they were. I made them larger, using a heaping 1/2 cup of filling in each burrito-size tortilla, ending up with 8 chimis. (I froze 4 of them (unbaked) for later and will transfer them to the refrigerator the day before I plan to bake them.) I used 96% lean ground beef, and if I use the same next time, I may add a little salsa to the filling to moisten it up a bit. We really enjoyed these--thanks for posting!"