Recipe Chimichanga Beef

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Introduction

The chimichanga, a deep-fried burrito, is a Tex-Mex favorite known for its satisfying crunch and flavorful filling. At the heart of many chimichangas lies seasoned beef, making “recipe chimichanga beef” a cornerstone for a delicious meal. Its popularity stems from its customizable nature, allowing for variations in spice levels and accompanying ingredients. This versatile dish is commonly cooked at home for family dinners, potlucks, and festive celebrations.

Ingredients

The core ingredients for “recipe chimichanga beef” include ground beef (lean ground beef is recommended), onion, bell pepper (any color), canned diced tomatoes, chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeo. Worcestershire sauce adds depth of flavor. Alternatives for ground beef include shredded beef or even ground turkey for a leaner option. Consider using fresh tomatoes instead of canned for a brighter flavor, though cooking time may need to be extended.

Preparation Steps

Begin by finely chopping the onion and bell pepper. Ensure all ingredients are readily accessible. Seasoning the ground beef generously is key. Combine chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper in a small bowl for easy application. Consider browning the ground beef in batches to prevent overcrowding the pan, ensuring even cooking and browning. Drain off any excess grease after browning the beef. This step is crucial for preventing a greasy chimichanga. Incorporating Worcestershire sauce during the browning process will add umami and richness.

Cooking Instructions

After the ground beef is browned and drained, add the chopped onion and bell pepper to the pan. Saut until softened, approximately 5-7 minutes. Next, add the canned diced tomatoes and the pre-mixed seasoning blend. Stir well to combine. Reduce heat to low, cover, and simmer for at least 15-20 minutes, or up to 30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking. Taste and adjust seasonings as needed. The mixture should be thick enough to hold its shape when spooned into a tortilla. To assemble the chimichangas, warm large flour tortillas (burrito size) in a dry skillet or microwave for a few seconds to make them pliable. Spoon about 1/2 cup of the beef mixture into the center of each tortilla. Fold in the sides and roll tightly to form a burrito. Secure with toothpicks, if needed. For deep-frying, heat vegetable oil in a deep fryer or large pot to 350F (175C). Carefully place the chimichangas in the hot oil and fry until golden brown and crispy, approximately 2-3 minutes per side. Alternatively, for baking, preheat oven to 400F (200C). Place the assembled chimichangas on a baking sheet, brush with melted butter or oil, and bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through. Another option is pan-frying. Heat a small amount of oil in a skillet over medium heat. Cook the chimichangas until golden brown and crispy, about 3-4 minutes per side, turning frequently.

Serving Suggestions

“Recipe chimichanga beef” is best served hot, immediately after cooking. Garnish with shredded lettuce, diced tomatoes, sour cream, guacamole, and shredded cheese. A drizzle of hot sauce adds an extra layer of flavor. Traditional accompaniments include Mexican rice and refried beans. Serve with a side of pico de gallo or salsa for dipping. Consider plating the chimichanga diagonally on a plate, with a dollop of sour cream and guacamole on opposite corners for a visually appealing presentation.

Tips and Common Mistakes

A crucial tip is to avoid overfilling the tortillas, as this can cause them to tear during cooking. Using day-old tortillas helps prevent them from becoming soggy. Ensure the oil is at the correct temperature for deep-frying; too low and the chimichangas will absorb too much oil, too high and they will burn. Securing the chimichangas with toothpicks helps maintain their shape during cooking, especially when deep-frying. A common mistake is not draining the beef properly, resulting in a greasy final product. Overcooking the beef mixture can lead to dryness; aim for a moist, flavorful filling. Allowing the cooked chimichangas to rest on a wire rack after frying helps drain excess oil and maintain crispiness.

Explore More Cooking Guides

Mastering the “recipe chimichanga beef” unlocks a world of flavorful possibilities. This adaptable dish provides a satisfying and customizable meal experience. Its blend of savory beef and vibrant spices captures the essence of Tex-Mex cuisine, making it a delightful choice for various occasions. Experiment with different spice levels and toppings to create a personalized chimichanga that suits individual tastes. Now, it is highly recommended to try it at home and discover more exciting cooking guides at foodrecipestory.com.