Chimichangas (Deep Fried Burritos)

A chimichanga is basically a burrito that took a bath in hot oil, and the result is spectacular. Flour tortillas wrapped around seasoned ground beef and enchilada sauce get fried until the outside shatters like a cracker while the filling stays hot and saucy inside.

The timing trick here matters: only assemble two or three at a time. The enchilada sauce in the filling soaks into the tortilla fast. If you roll them all at once, the last ones will be soggy and fall apart in the oil. Roll, fry, repeat.

Secure each chimichanga with toothpicks so the folds stay tucked during frying. Fry seam-side down first to seal the edges, then turn until golden all over. Drain on paper towels and top with shredded cheddar, lettuce, and chopped green onions.

Pro Tips

• Keep the oil at a steady medium heat. Too hot and the tortilla burns before the filling heats through. Too cool and the chimichanga absorbs oil and turns greasy.
• Use room temperature tortillas. Cold ones from the fridge crack when you fold them. Microwave them for 10 seconds each to make them pliable.
• Remove the toothpicks before serving. They’re easy to forget and nobody wants that surprise.

Variations

• Use shredded chicken or pork instead of ground beef for a different protein.
• Add a can of refried beans to the filling for a heartier, creamier interior.
• Serve with guacamole and sour cream on the side for the full restaurant treatment.