1. Prepare the Beef Filling:
- Cook the Beef:
- In a large skillet over medium heat, cook the ground beef until browned. Break it up into small crumbles as it cooks.
- Add Onion and Garlic:
- Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Season the Meat:
- Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine. If the mixture seems dry, add the beef broth to reach your desired consistency.
- Add Cheese:
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and evenly distributed. If using cilantro, stir it in as well.
2. Assemble the Chimichangas:
- Prepare Tortillas:
- Heat the flour tortillas in a dry skillet or microwave until soft and pliable, about 20-30 seconds. This will make them easier to fold.
- Fill Tortillas:
- Place 1/4 to 1/3 cup of the beef and cheese mixture in the center of each tortilla.
- Fold and Roll:
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, securing the filling inside.
- Seal the Edges:
- Use a bit of water to moisten the edges of the tortilla to help seal them. Press gently to ensure they are closed tightly.
3. Fry the Chimichangas:
- Heat Oil:
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil to 350°F (175°C).
- Fry Chimichangas:
- Carefully place the chimichangas seam-side down in the hot oil. Fry in batches, if necessary, to avoid overcrowding the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Drain:
- Use tongs to remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Serve:
- Plate:
- Arrange the chimichangas on a serving platter.
- Garnish:
- Serve with sour cream, salsa or pico de gallo, avocado slices, and shredded lettuce on the side.
- Enjoy:
- Cut the chimichangas in half or serve them whole. Enjoy them while they’re hot and crispy!
Tips and Variations:
- Make It Spicy:
- Add diced jalapeños or hot sauce to the beef mixture for an extra kick.
- Vegetarian Option:
- Substitute the beef with cooked beans or a mix of sautéed vegetables and cheese for a vegetarian version.
- Bake Instead of Frying:
- For a healthier option, brush the assembled chimichangas with a bit of oil and bake them at 400°F (200°C) for 20-25 minutes, or until golden and crispy.
- Freezing:
- You can freeze the assembled but uncooked chimichangas. To cook from frozen, fry or bake directly from the freezer, adding a few extra minutes to the cooking time.
- Customize Fillings:
- Experiment with different cheeses, add cooked chicken or pork, or mix in other ingredients like corn or black beans for a personalized touch.
Conclusion
These Beef and Cheese Chimichangas offer a delicious blend of flavors and textures, with a crispy exterior and a cheesy, flavorful filling. Whether you’re making them for a family dinner or a party, they’re sure to be a hit. Enjoy crafting this tasty dish that brings a taste of Mexican comfort right to your table!