Ingredients with Measurements:
- 1 lb ground beef
- 1 can of black beans, drained and rinsed
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs
Step-by-step instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the drained and rinsed black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
4. Preheat the deep fryer or large pot of oil to 375°F.
5. Lay out the flour tortillas and spoon the beef and bean mixture onto each one, dividing it evenly between them.
6. Sprinkle shredded cheddar cheese over the beef and bean mixture on each tortilla.
7. Fold the tortillas into a burrito shape, tucking in the sides and rolling up tightly.
8. Use tongs to carefully place the chimichangas into the hot oil and fry until golden brown, about 3-4 minutes per side.
9. Remove the chimichangas from the oil with tongs and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite toppings, such as sour cream, salsa, and guacamole.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature for frying: 375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 23g
Carbohydrates per serving: 34g
Protein per serving: 26g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Pinto beans or kidney beans can be used instead of black beans.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced green chilies or jalapeños for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top with enchilada sauce and additional cheese for a saucier version.
Tips and tricks:
- Make sure to tuck in the sides of the tortillas tightly before rolling them up to prevent the filling from falling out during frying.
- Use a slotted spoon or spider to remove any bits of fried batter from the oil between batches to prevent burning.
- Serve with a side of Mexican rice and refried beans for a complete meal.
Storage instructions:
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chimichangas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the chimichangas on a platter and garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Sour cream, salsa, guacamole, chopped cilantro, sliced jalapeños
Pairings:
Mexican rice, refried beans, margaritas
Suggested side dishes:
Mexican rice, refried beans, corn on the cob
Troubleshooting advice:
- If the chimichangas are not crispy enough, increase the frying time by 1-2 minutes per side.
- If the filling is too dry, add a tablespoon of water or chicken broth to the skillet while cooking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Use a thermometer to check the oil temperature before frying to prevent oil from overheating and causing a fire.
Food history:
Chimichangas are a popular Tex-Mex dish that originated in Arizona in the 1950s. The dish is believed to have been created by accident when a cook dropped a burrito into a deep fryer.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot with your favorite toppings and sides for a delicious Tex-Mex meal.
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Region: Mexican