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one crisp golden deep-fried flour-tortilla chimichanga cut into two halves on an ordinary plate, showing cooked ground-beef crumbles, pale refried pinto beans and melted orange cheddar inside, with a small spoonful of sour cream beside it and no rice, shredded chicken, black beans, toothpicks or garnish
Rachel Kim

Beef and Cheese Chimichangas

Drain the beef well before it joins the refried pintos and cheddar, since a wet filling can force steam through a seam as the chimichanga fries. Warm the flour tortillas until they're flexible, fold both sides inward and keep the filling compact so the packets seal without loose corners. Fry seam-side down first and turn carefully once the bottom firms. Let the finished chimichangas rest on a rack before cutting, giving the hot cheese a moment to settle while the outside stays crisp instead of steaming against a flat plate.
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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 for 2 minutes until no loose liquid remains. Remove from the heat and stir in refried pintos and cheddar, then let cool for 10 minutes until warm but no longer steaming; cooling is included in prep time.
  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.