Now that the filling is ready, it’s time to assemble the chimichangas. Carefully take a tortilla and add a generous scoop of the beef and cheese mixture in the center. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom. Repeat this process with the remaining tortillas. This is where you can get creative—don’t be afraid to overstuff them if you’re feeling adventurous! Once rolled, allow the chimichangas to sit for a few minutes to help them seal. While they rest, heat about an inch of vegetable oil in a deep frying pan over medium-high heat.
Once the oil is hot, gently place the chimichangas seam-side down in the oil. It’s important to fry them in batches so that they don’t overcrowd the pan. Fry each side for about 3-4 minutes or until they’re wonderfully golden brown and crispy. I like to use tongs to turn them, ensuring they cook evenly. As they fry, I can’t help but get excited! The sizzle, the smell—everything feels just right. Once cooked, place them on a plate lined with paper towels to drain the excess oil.
Finally, it’s time to serve! You can plate the chimichangas as they are or garnish them with your favorite toppings like sour cream, guacamole, or a fresh salsa. I love how they look when plated up, crispy and inviting. Trust me, you’ll want to dig in right away! Enjoy your hearty meal, and enjoy the compliments that come your way from anyone you share them with.
Pro Tips for Best Results
I tested this recipe three ways: baking, frying, and air-frying. While baking can be a healthier option, I found that frying truly brings out that crispy texture that we all crave. If you go with air frying, just know that they won’t get as crispy as frying on the stovetop, but they will still be delicious!
Make sure to let your oil heat adequately before frying. If your oil isn’t hot enough, the chimichangas can become greasy instead of crispy. I recommend using a thermometer; the oil should be around 350°F for perfect frying. It might feel like an extra step, but I guarantee it’s worth it for that satisfying crunch!
Another tip is to experiment with filling flavors. Don’t hesitate to add some diced veggies or even beans for added texture and flavor. The beauty of this recipe is how customizable it can be. In my own kitchen, I often play around with different cheeses or spice levels depending on my mood!
Common Mistakes to Avoid
One common mistake I made early on was not sealing the chimichangas thoroughly. If not sealed well, they can burst open while frying. To avoid this, make sure to fold and roll them tightly and, for extra security, brush the seams with a bit of water before frying. (See the next page below to continue…)