Next, it’s time to assemble the chimichangas. Lay a tortilla flat on a clean surface, and scoop about 1/4 cup of the beef and cheese mixture into the center. Fold in the sides and roll it up tightly, like a burrito. Make sure to keep them secure so the filling doesn’t escape during frying. I usually secure the ends with a toothpick for good measure! Repeat this process with the remaining tortillas and filling.
Heat oil in a frying pan or deep fryer to about 350°F. To test if the oil is ready, I often drop a tiny bit of batter in, and if it sizzles, it’s good to go! Gently place chimichangas in the hot oil seam-side down, frying until they are golden and crispy. This usually takes about 3-4 minutes per side. Don’t forget to drain them on paper towels to get rid of any excess oil.
For the final touch, serve your crispy chimichangas warm with your favorite toppings, such as sour cream, salsa, or guacamole. You’ll definitely want to take a moment to appreciate that golden crust and that delicious smell wafting through your kitchen—it’s pure bliss!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect balance for the filling. Adding cheese not only enhances the flavor but also helps bind the beef mixture together, which is super important to avoid spills when you fry them. I can’t emphasize enough how much flavor the garlic and onions add, so don’t skip those!
Another tip is to let your chimichangas cool slightly before frying them. This helps the filling set a bit, making them easier to handle. I learned this the hard way when I tried to fry them too soon and ended up with a messy kitchen!
Lastly, don’t overcrowd the frying pan. I usually fry them in batches of two or three. Overcrowding lowers the oil temperature, and instead of crispy chimichangas, you may end up with greasy ones! Trust me, patience pays off in the crispy department.
Common Mistakes to Avoid
One common mistake I’ve made is not sealing the chimichangas tight enough. When the filling spills out during frying, it creates a real mess, and I end up with half a chimichanga. Make sure those ends are sealed well when you roll them up! (See the next page below to continue…)