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 or 1 12 lbs beef round steak, cut into 1 1/2 inch pieces; 1 12 lbs boneless pork shoulder, cut into 2 inch chunks; 4 cups water; 2 tablespoons oil; 1 large onion, chopped; 34-1 cup canned diced green chilis; 1 garlic clove, minced; 2 tablespoons flour; 2 teaspoons salt; ½ teaspoon cumin; 8 large flour tortillas; 1 (16 ounce) canned whole tomatoes, drained; 1 (4 ounce) candiced mild green chilies (1/2 cup); ½ cup finely chopped green onion; ½ teaspoon salt, to taste; ½ teaspoon oregano, leaf, crumbled

Servings: persons

1 12 lbs beef chuck or 1 12 lbs beef round steak, cut into 1 1/2 inch pieces
1 12 lbs boneless pork shoulder, cut into 2 inch chunks
4 cups water
2 tablespoons oil
1 large onion, chopped
34-1 cup canned diced green chilis
1 garlic clove, minced
2 tablespoons flour
2 teaspoons salt
½ teaspoon cumin
8 large flour tortillas
1 (16 ounce) canned whole tomatoes, drained
1 (4 ounce) candiced mild green chilies (1/2 cup)
½ cup finely chopped green onion
½ teaspoon salt, to taste
½ teaspoon oregano, leaf, crumbled

1
Heat beef,pork and water to boiling in a large kettle; lower heat, cover.
2
simmer until meat is fork tender, about 1 1/2 hours.
3
drain meat and reserve 1 cup broth.
4
shred meat when cool enough to handle.
5
heat oil in a large saucepan.
6
add the onion, green chilis and garlic, saute 1 minute.
7
add flour, salt and cumin; cook 1 minute.
8
stir in reserved broth and shredded meat.
9
cook until mixture is moist but quite thick.
10
keep warm.
11
heat 1 tortilla on a large griddle or very large skillet until soft and pliable.
12
spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4 inches long and 1 inch wide.
13
work quickly so the tortilla does not get crisp.
14
fold the bottom edge of the tortilla up over the filling to cover it almost completly.
15
then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder.
16
repeat until all are filled.
17
heat 1/2 inch oil in a large skillet until very hot.
18
saute two chimichangas at a time in hot oil until golden, turning with two broad spatulas.
19
drain on paper towels.
20
serve with green chili salsa.
21
garnish with shredded lettuce and avocado slices.

1018

kcal

Calories

Fat

173

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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 12 lbs beef chuck or 1 12 lbs beef round steak, cut into 1 1/2 inch pieces, 1 12 lbs boneless pork shoulder, cut into 2 inch chunks, 4 cups water, 2 tablespoons oil, and more.

Yes, Chimichangas falls under the Meat & Poultry 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