Now it’s time to assemble these delightful treats! I take one flour tortilla, scoop a generous portion of the beef and cheese mixture into the center, and then fold in the sides before rolling it up tightly. I repeat this for all four tortillas, making sure they are well-sealed. In my frying pan, I heat the oil over medium-high heat until it’s shimmering. As I gently place the chimichangas in the hot oil, I hear that wonderful sizzling sound that indicates it’s frying perfectly! After a few minutes, I turn them to ensure they get golden and crispy all around. Once they’re beautifully browned, I transfer them onto paper towels to catch any extra oil.
I love serving these chimichangas with a side of fresh salsa or guacamole, as the creaminess pairs perfectly with the crispy texture. I always make sure to let them cool for a minute or two before diving in, since the filling can be really hot. But trust me, once you take that first bite, you’ll understand why these are a household favorite!
Pro Tips for Best Results
To make sure your chimichangas stay crispy, it’s essential not to overcrowd the frying pan. I’ve learned this the hard way—when you add too many at once, they steam rather than fry, and they lose that delightful crunch. Also, using oil that’s hot enough is key! I recommend allowing it to reach about 350°F before adding the chimichangas.
If you want to elevate the flavor even more, consider browning your beef with some chopped green chilies or adding a splash of Worcestershire sauce. I tested this three ways, and it brings a whole new level of richness to the filling.
Lastly, make sure not to overfill your tortillas. It might be tempting to stuff them to the brim, but a little filling goes a long way. This will help ensure they roll tightly and fry evenly!
Common Mistakes to Avoid
One common mistake I’ve made in the past is using cold ingredients. If your beef and cheese mixture is cold when you start assembling, it can make it tricky to wrap everything properly. Always make sure your filling is at least room temperature to avoid a limp chimichanga! (See the next page below to continue…)