Next, I lay out the tortillas on a clean surface and spoon a portion of the beef mixture down the center of each tortilla. Then comes the best part: I generously sprinkle both types of cheese on top! I fold the sides of the tortilla over the filling, then roll it up tightly, tucking in the edges as I go. It’s like wrapping a little gift of deliciousness! Once my chimichangas are rolled, I heat the vegetable oil in a frying pan to about 350°F. The oil should be hot enough that it sizzles when I place a chimichanga in it.
Carefully, I fry each chimichanga until they are golden brown and crispy, which usually takes about 4-5 minutes per side. As the chimichangas fry, I can’t resist peeking in to see the beautiful golden texture developing. I place them on paper towels to drain any excess oil, and I can’t help but notice how they smell divine! Finally, I serve them hot with salsa and sour cream on the side.
Pro Tips for Best Results
I tested this recipe three ways to find the best frying method. You can shallow fry in a pan or deep fry, but I’ve found that shallow frying gives the best balance of crispiness without a lot of oil. I also recommend letting your filling cool before rolling them up; this makes it easier to handle and prevents the tortillas from getting soggy.
A secret touch I always add is a dash of lime juice to the beef mixture. It brightens up the flavors and adds a delightful zing. Trust me, it makes a difference! And don’t skip the fresh cilantro—it adds a wonderful freshness that compliments the dish perfectly.
Lastly, make sure your oil is hot enough before adding the chimichangas. If it’s too cool, they’ll absorb too much oil and become greasy. Use a thermometer if you have one on hand, or simply drop in a small piece of tortilla; if it sizzles right away, you’re good to go!
Common Mistakes to Avoid
One mistake I often made in my early attempts was overfilling the tortillas. It’s tempting because the beef mixture smells so good, but trust me, a little goes a long way. Overfilling can lead to messy chimichangas that burst open while frying. (See the next page below to continue…)