Tacos de Chimichanga take the taco experience to the next level by adding a deep-fried crunch. Often filled with seasoned meat and a variety of toppings, these tacos are then deep-fried until golden brown, resulting in a crispy exterior and a juicy, flavorful interior.
Key Takeaways
- Who This Meal Appeals To: Fans of deep-fried foods, those who love a crunchy texture, and anyone looking for a fun twist on classic tacos.
- Estimated Duration: Prep time: 20 minutes, Cooking time: 20 minutes.
- Nutrition Facts: Approximately 400-500 calories per serving, depending on fillings and size.
Table of Contents
About this Recipe
The Chimichanga is often considered more of a Tex-Mex dish than a traditional Mexican one. However, its popularity has spread widely. The filling often includes meat such as beef or chicken, along with rice, beans, and cheese. After assembling, the taco is deep-fried to crispy perfection.
Equipment Required
- Deep frying pan or deep fryer
- Mixing bowls
- Cutting board
- Knife
- Tongs
- Paper towels for draining
Ingredients
- Flour tortillas: 8 pieces (large)
- Cooked meat (chicken or beef): 2 cups, shredded
- Rice: 1 cup, cooked
- Refried beans: 1 cup
- Cheese (cheddar or mozzarella): 1 cup, shredded
- Vegetable oil: 2 cups for frying
- Salt: 1/2 teaspoon
- Optional garnishes: salsa, sour cream, chopped cilantro
Instructions
- Prep Fillings: Prepare your choice of fillings—cooked meat, rice, refried beans, and shredded cheese.
- Assemble Chimichangas: Place a large flour tortilla on a flat surface. Layer it with meat, rice, beans, and cheese. Fold in the sides and then roll it up tightly.
- Heat Oil: In a deep frying pan, heat the vegetable oil to around 375°F (190°C).
- Deep Fry: Carefully lower the assembled chimichangas into the hot oil using tongs. Fry until golden brown, about 2-3 minutes per side.
- Drain: Remove the fried chimichangas using tongs and drain them on paper towels.
- Garnish and Serve: Cut the chimichangas in half diagonally and serve with optional garnishes like salsa, sour cream, or chopped cilantro.
Side Dishes
- Guacamole and tortilla chips
- Mexican coleslaw
- Fresh fruit or a fruit salad
Storage Options
- Store leftover fillings separately in airtight containers in the fridge for up to 3 days.
- Chimichangas are best consumed immediately to maintain their crispy texture.
Ingredient Substitutes
- Corn tortillas can be used for a gluten-free option but may be trickier to fold and deep-fry.
- Vegan cheese and plant-based meats can be used for a vegan version.
Alternatives to this Meal
- Tacos Dorados: Tacos that are filled, rolled, and then pan-fried.
- Tacos de Flautas: Similar to Tacos Dorados but often longer and thinner.
- Tacos al Pastor: Tacos featuring marinated pork cooked on a vertical rotisserie.
A number of taco recipes can be found on this page
Conclusion
Tacos de Chimichanga offer an indulgent, deep-fried twist on the traditional taco. The crispy exterior and juicy, flavorful interior make these a hit at any gathering or family meal. They’re a fun way to shake up your taco routine and are sure to satisfy those deep-fried cravings. Happy cooking!
