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Shredded Beef Chimichangas Recipe

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3.9 from 68 reviews

This delicious Shredded Beef Chimichangas recipe features tender slow-cooked Mexican beef enveloped in warm flour tortillas, fried to golden perfection, and served with classic Tex-Mex toppings like sour cream, guacamole, shredded cheese, diced tomatoes, shredded lettuce, and salsa. Crispy on the outside and flavorful inside, these chimichangas make a satisfying meal perfect for family dinners or entertaining guests.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Beef Filling

  • 1 batch Slow Cooker Shredded Mexican Beef (prepared separately)
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 4 ounces diced green chilies
  • 4 tablespoons all-purpose flour
  • 1 teaspoon table salt
  • 1 teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 1 cup green chili salsa or salsa verde
  • ¾ cup beef broth

Chimichangas

  • 8 regular size flour tortillas
  • Vegetable oil, for frying (about 2-3 cups to fill about 1 inch in skillet)
  • Toothpicks, for securing chimichangas

To Serve

  • Sour cream
  • Guacamole
  • Shredded cheese
  • Diced tomatoes
  • Shredded lettuce
  • Salsa or pico de gallo

Instructions

  1. Heat oil and cook onions: Heat 2 tablespoons vegetable oil in a very large skillet or pot over medium-high heat. Add chopped onions and cook for 3-4 minutes until they begin to soften.
  2. Add chilies and sauté: Stir in the diced green chilies and sauté for another minute, allowing flavors to meld.
  3. Add flour and seasonings: Sprinkle the flour, salt, cumin, and garlic powder over the onions and chilies. Cook for 1 minute, stirring constantly to combine and prevent burning.
  4. Incorporate beef and liquids: Add the shredded Mexican beef, green chili salsa, and beef broth. Cook while stirring occasionally for about 5 minutes until the mixture thickens slightly and the beef absorbs the flavors. Adjust salt to taste, then remove from heat.
  5. Warm tortillas: Warm the flour tortillas in the microwave between two damp paper towels for 1 minute to make them pliable and easy to roll.
  6. Fill tortillas: Place one warmed tortilla flat, then spoon approximately ¾ to 1 cup of the beef mixture onto the center. Amount depends on tortilla size; sufficient to tightly wrap.
  7. Form chimichangas: Fold the two sides of the tortilla inward, then fold the bottom side over the filling and roll up tightly into a burrito-like packet. Secure each chimichanga with one or two toothpicks to keep it closed. Repeat with all tortillas and beef filling.
  8. Heat oil for frying: Pour enough vegetable oil into a large skillet to cover about 1 inch of the bottom. Heat over medium-high until shimmering and about 350°F if using a thermometer.
  9. Fry chimichangas: Working in batches of 2-3, carefully place chimichangas seam side down into the hot oil using tongs. Fry for 4-6 minutes total, turning occasionally to brown and crisp all sides evenly.
  10. Drain and repeat: Remove chimichangas from oil and transfer to a wire rack lined with paper towels to drain excess oil. Replace oil and reheat if necessary for remaining batches.
  11. Serve: Remove toothpicks and serve chimichangas hot with sour cream, guacamole, shredded cheese, diced tomatoes, shredded lettuce, and salsa or pico de gallo.

Notes

  • Ensure tortillas are warm before filling to avoid cracking when rolling.
  • Adjust salt and spice levels in beef mixture according to taste preference.
  • Use a thermometer to monitor oil temperature to achieve perfect crispiness without burning.
  • Drain chimichangas on a wire rack instead of paper towels alone to maintain crisp texture.
  • Can be double fried briefly for extra crispiness if desired.
  • Use caution when frying to avoid oil splatter and burns.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/shredded-beef-chimichangas-recipe/