Beef Burritos (Arizona Chimichangas)

An authentic Arizona-style chimichanga is a deep-fried burrito, typically filled with shredded beef, pork, or chicken, beans and cheese, then fried until crispy at 350-375°F (190°C/170°C fan, Gas Mark 5). Key ingredients include large flour tortillas, shredded meat, green chiles, onions and garlic, often topped with guacamole, sour cream and salsa.

1 lb beef (slow-cooked or pot roast), shredded
1 onion, diced
2 cloves garlic, minced
1 (4 oz) can green chiles, chopped
1 tsp. chili powder and cumin
1 cup Cheddar or Monterey Jack cheese, freshly shredded
4-6 (10-12”) flour tortillas
vegetable oil, for frying

In a skillet, sauté onion and garlic. Add cooked shredded beef, green chiles, cumin and chili powder. Cook until flavours merge and the mixture is not too runny (~ 2-3 minutes).

Spoon filling and cheese onto the center of a tortilla. Fold in the sides, then roll tightly into a rectangle. Secure with toothpicks if needed.

Heat 1-2” of oil in a deep skillet or fryer to 350°F-375°F (190°C/170°C fan, Gas Mark 5).

Fry, seam-side down, for 2-3 minutes per side until golden brown and crispy.

Drain on paper towels and serve with guacamole, sour cream and salsa.

Cook's Notes:

• Prevent Soggy Chimis: Ensure the filling is not too wet. If using canned beans or tomato sauce, cook them down until most liquid evaporates.
• Oil Temp: Maintain the oil at 350°F (180°C/160°C fan, Gas Mark 4) to 375°F (190°C/170°C fan, Gas Mark 5) to ensure a quick crisp without oil soaking into the tortilla.
• Baking Option: For a lighter version, brush tortillas with butter and bake at (400°F (200°C/180°C fan, Gas Mark 6) to (500°F (260°C/240°C fan, Gas Mark 10)) for 10-20 minutes.