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Beef and Cheese Chimichangas on a plate
Andrew Fowler

Beef and Cheese Chimichangas

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground ancho chile
  • 1/2 tsp fine salt
  • 2 tbsp tomato paste
  • 1/4 cup water
  • 1 cup plain refried pinto beans
  • 4 oz cheddar grated
  • 4 large flour tortillas about 10 inches each
  • 4 cups neutral oil for deep frying
  • 1/4 cup sour cream

Method
 

  1. Brown beef and onion in a skillet over medium-high heat for 8 minutes until beef reaches 160°F. Drain excess fat and stir in garlic, cumin, ancho chile, salt and tomato paste for 1 minute.
  2. Add water and simmer 2 minutes until no loose liquid remains. Remove from heat; stir in refried pintos and cheddar. Cool 10 minutes until warm but no longer steaming.
  3. Warm tortillas in the microwave under a barely damp paper towel for 20 to 30 seconds until flexible. Divide filling below the center of each tortilla, fold both sides inward and roll tightly into closed packets, securing each seam with one wooden toothpick.
  4. Heat frying oil in a deep heavy saucepan to 350°F, using a vessel large enough that the oil fills it no more than halfway. Lower 2 packets seam-side down into the oil and fry for about 3 minutes per side until golden and 165°F in the centers.
  5. Drain on a rack and let the oil return to 350°F before frying the remaining 2 packets. Rest all chimichangas for 5 minutes, remove all 4 toothpicks and serve one per person with 1 tablespoon sour cream.