CHIMICHANGA TIME!!

Ingredients

• 4 pieces Flour Tortilla (8‑inch size, soft)
• 1 whole Ripe Avocado (Sliced thin)
• 1.5 lb Wagyu Short Rib (Cooked 10‑hour braise, shredded)
• 1 cup Monterey Jack Cheese (Shredded)
• 0.5 cup Salsa (Mild or medium, store‑bought or homemade)
• 0.5 cup Pickled Red Onions (Thinly sliced, quick‑pickled)
• 1 tbsp Cornstarch (For slurry)
• 2 tbsp Water (Mixed with cornstarch)
• 2 cup Vegetable Oil (For deep frying, neutral oil)
• to taste Salt
• to taste Black Pepper

Instructions

1. Braise the Short Rib

   Season the short rib with salt and pepper, sear on all sides in a hot Dutch oven, add aromatics (onion, garlic, bay leaf) and enough beef broth to cover halfway. Cover and cook on low heat for 10 hours until the meat is fall‑apart tender.

   Time: PT10H

   Temperature: Low simmer (around 190°F / 88°C)

2. Shred the Meat

   Remove the short rib from the braising liquid, let it cool slightly, then pull apart with two forks into bite‑size shreds. Reserve a few tablespoons of the cooking liquid for moisture.

   Time: PT10M

3. Prepare Pickled Onions

   Thinly slice a small red onion, place in a jar, and cover with equal parts apple cider vinegar and water, add a pinch of sugar and salt. Let sit at room temperature for at least 15 minutes.

   Time: PT15M

4. Make Cornstarch Slurry

   In a small mixing bowl, whisk together 1 tbsp cornstarch with 2 tbsp cold water until smooth. Set aside.

   Time: PT2M

5. Assemble the Burritos

   Lay a tortilla flat. Spread a thin layer of sliced avocado, add ¼ cup shredded short rib, sprinkle ¼ cup cheese, add 2 tbsp salsa, and top with 2 tbsp pickled onions. Fold the sides in, then roll tightly. Brush the seam with a little slurry to help seal.

   Time: PT15M

6. Heat Oil for Frying

   Pour vegetable oil into a large skillet to a depth of about 1‑inch. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to check.

   Time: PT5M

   Temperature: 350°F

7. Fry the Burritos

   Carefully place each assembled burrito seam‑side down into the hot oil. Fry for 2‑3 minutes per side, or until golden brown and crispy. Use tongs to turn gently.

   Time: PT6M

   Temperature: 350°F

8. Serve

   Slice each chim changanga in half, serve immediately with extra salsa and a wedge of lime if desired.

   Time: PT2M

Nutrition Facts

Calories

820

Protein

35g

Carbohydrates

62g

Fat

45g

Fiber

8g