Next, I let the beef mixture cool slightly before adding in the shredded cheese. I find that using a nice blend of cheddar gives a rich, gooey texture. Now comes my favorite part: assembling the chimichangas! I take a flour tortilla, place a generous portion of the beef and cheese mixture in the center, and then fold in the sides before rolling it up tightly. Securing them with a toothpick if needed, I repeat this until all my ingredients are used.
Once all the chimichangas are rolled, I heat a good amount of oil in a frying pan over medium-high heat. I’m always cautious about the temperature; too hot and they burn, too low and they’ll be greasy. It’s a sweet spot I’ve learned to find over the years! When the oil is ready, I carefully place the chimichangas seam-side down in the hot oil. Each one bubbles and starts to turn a gorgeous golden brown. After just a few minutes, I use my tongs to flip them, enjoying the satisfying crunch as they crisp up.
When they’re all beautifully browned, I lift them out of the oil and place them on a plate lined with paper towels to drain any excess grease. I love to serve them while they’re still warm with a dollop of sour cream or a spoonful of salsa on the side for an extra splash of flavor!
Pro Tips for Best Results
From my cooking experiments, I’d recommend using fresh ingredients for the best flavor. I tested this recipe with both fresh and pre-packaged options, and I always find that fresh ground beef and freshly grated cheese make a significant difference in taste and texture.
Another tip I picked up along the way is to let the filling cool off a bit before wrapping. If it’s too hot, the tortillas can become soggy and tear when rolling. I usually let mine sit for about 10 minutes, which gives me time to tidy up my kitchen too!
Lastly, don’t skimp on the oil when frying! A deeper fry allows the chimichangas to crisp up evenly. I’ve made the mistake of using too little oil before, and the results were less than desirable. Ensuring they have enough space to float while frying results in that golden, crispy perfection we all crave.
Common Mistakes to Avoid
One mistake I’ve learned to avoid is overfilling the chimichangas. It’s tempting to pack them tight with beef and cheese, but too much filling can lead to bursting during frying. I’ve had a few mishaps where I ended up with a mess in the oil instead of crispy delights. A good amount is about a third of a cup per chimichanga.
Another thing to watch is the folding technique. It took me a few tries to perfect, but making sure the edges are folded in securely before rolling helps keep everything tight and contained during cooking. If not secured properly, they might unfold in the oil, and that’s a disaster I’ve had more than once! (See the next page below to continue…)