Crispy Beef Chimichangas
These crispy beef chimichangas are slow-cooked for maximum flavor, then deep-fried to perfection. Serve with salsa, sour cream, and guacamole for a delicious Mexican-inspired meal!
Equipment
- Crockpot (3-quart)
- Mixing spoon
- paper towels
- slotted spoon
- toothpicks
- Tongs
Ingrediënten
- ¾ pound beef top round steak
- 1 onion chopped
- 3 cloves garlic minced
- ½ cup beef stock
- 1 tbsp chili powder
- ½ tsp salt
- ¾ cup salsa
- ½ 16-ounce can refried beans
- 1 cup shredded cheddar cheese
- 6 8-inch flour tortillas
- Vegetable oil for frying
Instructies
- Cut the beef into 2-inch cubes and place in a 3-quart slow cooker along with the chopped onion, minced garlic, and beef stock.
- Cover and cook on low for 7–9 hours, until the beef is very tender.
- Using a slotted spoon, remove the beef and vegetables from the stock.
- Shred the meat using two forks.
- In a large bowl, mix the shredded beef, cooked vegetables, chili powder, salt, and salsa until well combined.
- Mash the refried beans slightly in a separate bowl.
- Spread a layer of refried beans onto each tortilla.
- Top with about ¼ cup of the beef mixture and 1 tablespoon of shredded cheese.
- Fold the tortillas around the filling, tucking in the sides.
- Secure with toothpicks if necessary.
- Heat 1 inch of vegetable oil in a deep, heavy skillet to 375°F (190°C).
- Fry the chimichangas two at a time for 2–4 minutes on each side, until golden brown and crispy.
- Remove from the oil and drain on paper towels.
- Keep warm in a 250°F oven if necessary until all chimichangas are cooked.
Notes / Tips / Wine Advice:
Serving Tip:
Serve hot with sour cream, fresh guacamole, tomatillo salsa, and red salsa for dipping.
Wine Advice:
A fruity Zinfandel or a light-bodied Malbec pairs well with the bold spices and crispy texture of these chimichangas.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 18 g | Fiber: 5 g | Sugar: 4 g | Salt: 1.2 g
