Todos Los Tacos: The Chimichanga

Ingredients

• 4 Large Flour Tortillas (10‑inch, soft; warm before filling)
• 1 pound Chicken Breast (Cooked, shredded; can substitute with beef brisket or pork)
• 1 cup Refried Beans (Canned or homemade)
• 1 cup Shredded Mexican Blend Cheese (Cheddar, Monterey Jack, and Asadero blend)
• 4 cups Vegetable Oil (Neutral oil with high smoke point (canola, peanut))
• 1 teaspoon Salt (Season the chicken)
• 1 teaspoon Ground Cumin (Adds Mexican flavor)
• ½ teaspoon Garlic Powder
• 1 Fresh Lime (Juice for serving)
• ¼ cup Fresh Cilantro (Chopped, optional garnish)
• ½ cup Salsa Verde (For serving)

Instructions

1. Warm the Tortillas

   Place each flour tortilla on a dry skillet over medium heat for about 15 seconds per side until pliable but not browned. Stack and keep covered with a clean kitchen towel.

   Time: PT5M

2. Season and Shred the Chicken

   Season the cooked shredded chicken with salt, cumin, and garlic powder. Toss in a mixing bowl to coat evenly.

   Time: PT5M

3. Assemble the Chimichanga Filling

   Lay a warmed tortilla flat. Spread ¼ cup refried beans down the center, add ¼ cup seasoned chicken, sprinkle ¼ cup shredded cheese, and drizzle a little salsa if desired.

   Time: PT10M

4. Seal the Burrito

   Press the seam gently with your fingers or a spatula to seal. For extra security, you can brush a little water on the edge before sealing.

   Time: PT2M

5. Heat the Oil

   Pour 4 cups vegetable oil into the skillet or deep fryer. Heat to 350°F (175°C). Use a thermometer to check.

   Time: PT10M

   Temperature: 350°F

6. Fry the Chimichanga

   Carefully lower one sealed chimichanga into the hot oil using tongs. Fry for 2‑3 minutes per side, turning once, until deep golden brown and cheese is melted.

   Time: PT5M

   Temperature: 350°F

7. Drain and Rest

   Remove the fried chimichanga with tongs and place on a paper‑towel‑lined plate to drain excess oil for 1‑2 minutes.

   Time: PT2M

8. Serve

   Slice each chimichanga in half, drizzle with lime juice, sprinkle chopped cilantro, and serve with salsa verde, guacamole, or sour cream on the side.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g