Chimichangas Recipe

Name: Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs beef chuck steaks or 1 12 lbs round steaks, cut into 1-1/2 inch pieces; 1 12 lbs boneless pork shoulder, cut into 2 inch chunks; 4 cups water; 2 tablespoons vegetable shortening or 2 tablespoons lard; 1 large onion, chopped (1 cup); 34-1 cup canned diced mild green chili (about two 4oz. cans); 1 garlic clove, minced; 2 tablespoons flour; 2 teaspoons salt; ½ teaspoon ground cumin; 8 large flour tortillas; vegetable oil (for frying)

Servings: persons

1 12 lbs beef chuck steaks or 1 12 lbs round steaks, cut into 1-1/2 inch pieces
1 12 lbs boneless pork shoulder, cut into 2 inch chunks
4 cups water
2 tablespoons vegetable shortening or 2 tablespoons lard
1 large onion, chopped (1 cup)
34-1 cup canned diced mild green chili (about two 4oz. cans)
1 garlic clove, minced
2 tablespoons flour
2 teaspoons salt
½ teaspoon ground cumin
8 large flour tortillas
vegetable oil (for frying)

1
["Heat beef, pork and water to boiling in a large kettle; lower heat; cover.", "Simmer for about 1-1/2 hours.", "Drain meat and reserve 1 cup of the broth.", "Shred meat when cool enough to handle.", "Heat shortening or lard in a large saucepan.", "Add onion, 3/4 cup of the chilies and the garlic; saute for 1 minute.", "Stir in the flour, salt, cumin, reserved broth and shredded meat; cook until mixture is moist, but quite thick; (Add more chilies if you like it hotter).", "Keep meat mixture warm.", "Heat 1 tortilla on a large griddle or very large skillet over low heat until soft and pliable.", "Spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4"" long and 1"" wide.", "Work quickly so that tortilla does not get crisp.", "Fold the bottom edge of the tortilla up over filling to cover it almost completely.", "Then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder shape.", "Repeat with remaining tortillas.", "Heat 1/2"" oil in a large skillet till very hot.", "Saute two chimchangas at a time in hot oil until golden brown, turning with two broad spatulas.", "Drain on paper toweling; keep warm while cooking remainder.", "Serve with my green chile salsa posted posted on this site.", "Garnish with shredded lettuce and avocado slices, if you wish."]

933

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 lbs beef chuck steaks or 1 12 lbs round steaks, cut into 1-1/2 inch pieces, 1 12 lbs boneless pork shoulder, cut into 2 inch chunks, 4 cups water, 2 tablespoons vegetable shortening or 2 tablespoons lard, and more.

Yes, Chimichangas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions