Chimichanga Time
CHIMICHANGA TIME!! is a medium Tex-Mex recipe that serves 4. 820 calories per serving. Recipe by Chef Billy G on YouTube.
Prep: 30 min | Cook: 10 hrs 5 min | Total: 10 hrs 50 min
Cost: $25.55 total, $6.39 per serving
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
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)
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
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
Make Cornstarch Slurry
In a small mixing bowl, whisk together 1 tbsp cornstarch with 2 tbsp cold water until smooth. Set aside.
Time: PT2M
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
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
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
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
Dietary info: High‑protein, Contains beef, Not vegetarian, Can be made gluten‑free with corn tortillas
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Flour Tortilla: Corn tortilla (for gluten‑free)
- Instead of Ripe Avocado: Guacamole
- Instead of Wagyu Short Rib: Beef short rib, Chuck roast (longer braise)
- Instead of Monterey Jack Cheese: Cheddar, Pepper Jack
- Instead of Salsa: Pico de gallo
- Instead of Pickled Red Onions: Pickled jalapeños
- Instead of Cornstarch: All‑purpose flour slurry
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Dutch Oven or Slow Cooker
- Large Skillet or Deep Fryer
- Mixing Bowl
- Whisk (optional)
- Tongs
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Thermometer (optional)
Critical Steps — Do Not Skip
- Braising the short rib for 10 hours until tender
- Sealing the burrito with cornstarch slurry
- Frying at the correct oil temperature (350°F) to achieve crispness without greasiness
Chef Tips from the Video
- For extra crunch, dust the outside of the tortilla lightly with flour before frying.
- A squeeze of fresh lime over the finished burrito brightens the rich flavors.
- If you prefer a spicier bite, use a chipotle salsa.
Troubleshooting
Burrito leaks oil during frying.
Make sure the tortilla is tightly rolled and the slurry is applied to the seam. Pat the outside dry before frying.
Oil is not hot enough and the burrito becomes soggy.
Heat oil to 350°F (175°C) and test with a small piece of tortilla; it should sizzle and turn golden in 30 seconds.
Short rib is dry after braising.
Add a splash of the reserved braising liquid back into the shredded meat and toss gently.
Storage
Refrigerator: Store cooked short rib, pickled onions, and assembled (unfried) burritos separately in airtight containers for up to 3 days.
Freezer: Unfried assembled burritos freeze well for up to 2 months; thaw overnight before frying.
Room temperature: Do not leave fried chim changanga at room temperature for more than 2 hours.
Make-Ahead Tips
- Braise the short rib a day ahead and refrigerate; reheat gently before assembling.
- Pickled onions improve after a few hours of marinating.
- Assemble burritos and freeze; fry directly from frozen for a crisp result.
Frequently Asked Questions
What is the cultural significance and history of Chim Changanga in Tex‑Mex cuisine?
Chim Changanga is a regional Tex‑Mex street‑food invention that blends the concept of a fried burrito with the indulgence of a meat‑filled chimichanga, often featuring slow‑cooked beef. It reflects the Mexican‑American tradition of taking a simple handheld and turning it into a hearty, portable feast.
What are the traditional regional variations of Chim Changanga in Texas?
In Central Texas, chefs often use brisket or short rib and add pickled jalapeños, while in West Texas the filling may include shredded chicken and a smoky chipotle salsa. Some versions swap the flour tortilla for a corn tortilla to make it gluten‑free.
How is Chim Changanga traditionally served in Texas street‑food stalls?
It is typically served hot, sliced in half, with a side of fresh salsa, lime wedges, and sometimes a drizzle of crema. The fried exterior stays crisp while the interior stays juicy and melty.
What occasions or celebrations is Chim Changanga associated with in Tex‑Mex culture?
Chim Changanga is popular at fairs, festivals, and casual gatherings like backyard barbecues. Its handheld nature makes it ideal for on‑the‑go eating during celebrations such as Cinco de Mayo or local rodeos.
What other Tex‑Mex dishes pair well with Chim Changanga?
Serve it alongside Mexican street corn (elote), a fresh cilantro‑lime slaw, or a simple black bean salad. A cold cerveza or a margarita also complements the rich, fried flavors.
What are the authentic traditional ingredients for Chim Changanga versus acceptable substitutes?
Authentic ingredients include a flour tortilla, slow‑braised beef short rib, Monterey Jack cheese, fresh avocado, salsa, and pickled onions. Substitutes can be chuck roast for short rib, cheddar for Monterey Jack, or a corn tortilla for a gluten‑free version.
What are the most common mistakes to avoid when making Chim Changanga at home?
Common errors include over‑filling the tortilla, not sealing the seam with slurry, frying at too low a temperature, and using dry‑cooked meat. Each mistake leads to leaking oil, soggy texture, or a dry interior.
Why does this Chim Changanga recipe use a cornstarch slurry to seal the tortilla instead of egg wash?
Cornstarch slurry creates a neutral, gluten‑free seal that stays crisp when fried, whereas egg wash can brown too quickly and may cause the tortilla to become soggy. The slurry also adds a subtle glossy finish.
Can I make Chim Changanga ahead of time and how should I store it before frying?
Yes. Braise the short rib a day ahead, pick the onions, and assemble the burritos. Wrap each tightly in plastic wrap and freeze. When ready, fry directly from frozen or thaw in the refrigerator for 30 minutes before frying.
What texture and appearance should I look for when frying Chim Changanga?
The exterior should be deep golden‑brown and uniformly crisp, with a slight sheen from the slurry. Inside, the cheese should be fully melted, the avocado creamy, and the meat juicy.
What does the YouTube channel Chef Billy G specialize in?
The YouTube channel Chef Billy G focuses on approachable, high‑flavor American and Tex‑Mex comfort foods, often featuring step‑by‑step techniques for home cooks and a playful, energetic presentation style.
How does the YouTube channel Chef Billy G's approach to Tex‑Mex cooking differ from other cooking channels?
Chef Billy G emphasizes bold, indulgent dishes like Chim Changanga, using straightforward home‑kitchen equipment and detailed visual cues, whereas many other channels may focus on healthier or more traditional Mexican techniques.
Last updated: September 6, 2026
