Next, I take a flour tortilla and place about ¼ cup of the beef and cheese mixture in the center. Folding the sides over and then rolling it up tightly, I make sure everything is secured inside. Just a quick tip: make sure not to overstuff the tortilla, or you might end up with a cheesy explosion during frying! Once rolled up, I place it seam-side down on a plate, and repeat this process until all the filling is used.
Now, I heat about an inch of oil in a deep frying pan over medium heat. When the oil is hot and shimmering, it’s time to add the chimichangas, seam-side down. I fry them in batches, letting them cook until they’re golden brown and crispy, which takes around 3-4 minutes on each side. Oh, the smell of frying tortillas is absolutely heavenly! Once done, I carefully remove them with tongs and set them on a plate lined with paper towels to absorb any excess oil.
Finally, it’s time for the best part—serving! I like to slice them in half to showcase the gooey, cheesy interior. On a cozy plate, I’ll top them with a dollop of sour cream, some fresh guacamole, or a splash of salsa for that extra burst of flavor. Trust me; you will love diving into these crispy treats!
Pro Tips for Best Results
One of my favorite tips learned through trial and error is to preheat your oil properly. I tested frying at different temperatures, and the ideal heat creates a crispy outer shell while ensuring the inside heats perfectly without the tortilla burning. If the oil is too cool, they can turn soggy and greasy.
Another trick I discovered is to let the filling cool before assembling your chimichangas. I attempted rolling up the filling when it was too hot, and they ended up tearing the tortilla! Cooling the filling helps keep everything intact and makes them easier to manage when rolling.
Lastly, I love to experiment with different cheeses. Sometimes I throw in some pepper jack for a spicy kick, and other times, I’ll use a mix of mozzarella for that ooey-gooey texture. You can’t go wrong with cheese—it’s the heart of any chimichanga!
Common Mistakes to Avoid
One mistake I often see is trying to rush the frying process. It’s tempting to crank up the heat, but I learned the hard way that this can lead to burnt outsides and cold insides. Patience is key, so allow the chimichangas to fry slowly for that perfect crispness. (See the next page below to continue…)