The Best Chimichangas Are Made at Home

Ingredients

• 2 pounds Chuck Roast (trim excess fat, cut into large chunks)
• 1 medium Onion (quartered, for the Instant Pot broth)
• 5 pieces Garlic Cloves (peeled, for the Instant Pot broth)
• 2 teaspoons Salt (1 tsp for broth, 1 tsp for sauce)
• 3 pieces Bay Leaves (for the Instant Pot broth)
• 4 cups Water (enough to cover the meat in the Instant Pot)
• 14 pieces Tomatillos (medium, husked and rinsed)
• 5 pieces Green Chiles (such as Anaheim or Hatch, roasted and peeled)
• 2 pieces Poblano Peppers (roasted, peeled, seeded, cut into strips)
• 3 pieces Green Bell Peppers (cut into strips, seeds removed)
• 1 piece Serrano Chili (roasted and added to the sauce blend)
• 0.25 cup Fresh Cilantro (packed, for the sauce)
• 0.5 small White Onion (finely chopped, for the sauce)
• 3 pieces Garlic Cloves (peeled, for the sauce)
• 1 piece Beef Bouillon Cube (for depth of flavor in the sauce)
• 1 teaspoon Ground Cumin
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Oregano (Mexican oregano preferred)
• 2 tablespoons Vegetable Oil (for sautéing onion and tomatoes)
• 2 cups Vegetable Oil (for deep‑frying chimichangas)
• 2 medium Roma Tomatoes (cored and cut into strips, seeds removed)
• 1 cup Fiesta Blend Cheese (shredded; Mexican blend of cheddar, Monterey Jack, etc.)
• 6 pieces Flour Tortillas (burrito‑size, 10‑inch diameter)
• 0.25 cup Crema Mexicana (for drizzling on finished chimichangas)
• 0.5 cup Guacamole (store‑bought or homemade)
• 2 cups Cooked Rice (optional side)
• 4 pieces Lettuce Leaves (for serving on the side)

Instructions

1. Prepare the Beef Broth

   Place the 2 lb chuck roast, 1 quartered onion, 5 peeled garlic cloves, 1 tsp salt, 3 bay leaves, and enough water to cover (about 4 cups) into the Instant Pot.

   Time: PT10M

2. Pressure‑Cook the Beef

   Seal the Instant Pot, set to the 'Meat/Stew' setting on High pressure and cook for 1 hour. Allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT1H

3. Roast and Boil the Sauce Vegetables

   While the beef cooks, bring a pot of water to a boil. Add the 14 tomatillos and boil for 5 minutes until their skins blister. Meanwhile, roast the 5 green chiles, 2 poblanos, 3 green bell peppers, and 1 serrano over an open flame or under a broiler until charred, then peel and set aside.

   Time: PT10M

   Temperature: medium

4. Blend the Green‑Chili Sauce

   In a blender, combine the boiled tomatillos, the peeled roasted green chiles, the serrano, a handful of cilantro, ½ small white onion, 3 garlic cloves, 1 beef bouillon cube, 1 tsp ground cumin, 1 tsp black pepper, 1 tsp oregano, and 1 tsp salt. Blend until smooth.

   Time: PT5M

5. Shred the Cooked Beef

   Remove the beef from the Instant Pot, let it rest 5 minutes, then use two forks to shred it into bite‑size pieces.

   Time: PT5M

6. Sauté Aromatics and Rajas

   Heat 2 Tbsp vegetable oil in a large skillet over medium heat. Add the remaining half of the onion (cut into thin strips) and sauté for 2 minutes. Add the 2 Roma tomatoes (seeded, cut into strips) and cook another 2 minutes. Stir in the cut strips of poblanos and green bell peppers (rajas) and sauté for 2 more minutes; season lightly with salt.

   Time: PT5M

   Temperature: medium

7. Combine Sauce, Beef, and Simmer

   Pour the blended green‑chili sauce over the sautéed vegetables, stir, then add the shredded beef. Reduce heat to medium‑low and let the mixture simmer for 15 minutes, allowing flavors to meld.

   Time: PT15M

   Temperature: medium-low

8. Assemble the Chimichangas

   Lay a flour tortilla flat. Sprinkle about 2 Tbsp shredded Fiesta cheese onto the center, then add a generous scoop of the beef‑sauce mixture. Fold the sides over the filling, then roll tightly, sealing the seam with a dab of water if needed.

   Time: PT10M

9. Fry the Chimichangas

   Heat 2 cups vegetable oil in a deep frying pan or Dutch oven to medium‑high (about 350°F). Carefully place each chimichanga seam‑side down, fry until golden brown on one side (≈2 minutes), flip and fry the other side until equally golden. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: 350°F

10. Plate and Garnish

    Serve the hot chimichangas on a plate with a side of rice and lettuce. Drizzle each with a spoonful of crema Mexicana, then top with guacamole. Enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chuck Roast: Beef brisket, Beef short ribs
• Instead of Onion: Yellow onion, White onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Salt: Kosher salt, Sea salt
• Instead of Bay Leaves: Dried thyme (1 tsp)
• Instead of Tomatillos: Green tomatoes, Salsa verde
• Instead of Green Chiles: Poblano peppers, Jalapeños
• Instead of Poblano Peppers: Anaheim peppers
• Instead of Green Bell Peppers: Red bell pepper
• Instead of Serrano Chili: Jalapeño (1)
• Instead of Fresh Cilantro: Coriander leaves
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Beef Bouillon Cube: Beef stock (1 cup)
• Instead of Ground Cumin: Cumin seeds (1 tsp, toasted & ground)
• Instead of Black Pepper: White pepper
• Instead of Oregano: Dried thyme (1 tsp)
• Instead of Vegetable Oil: Canola oil, Olive oil (for sauté)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Roma Tomatoes: Vine‑ripe tomatoes
• Instead of Fiesta Blend Cheese: Shredded cheddar, Mexican cheese blend
• Instead of Flour Tortillas: Large flour wraps, Tortilla shells
• Instead of Crema Mexicana: Sour cream
• Instead of Guacamole: Mashed avocado with lime
• Instead of Cooked Rice: Mexican rice, Cilantro lime rice
• Instead of Lettuce Leaves: Shredded cabbage

Equipment Needed

• Instant Pot or Pressure Cooker
• Large Pot
• Blender or Food Processor
• Cutting Board
• Chef's Knife
• Skillet or Sauté Pan
• Deep Frying Pan or Dutch Oven
• Tongs
• Spatula or Wooden Spoon
• Plate or Baking Sheet
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Pressure‑cook the beef until fork‑tender (1 hour high pressure).
• Blend the sauce to a smooth consistency.
• Fry the chimichangas at the correct oil temperature (≈350°F) until golden.
• Seal the tortilla seam properly to prevent opening during frying.

Chef Tips from the Video

• For extra smoky flavor, char the tomatillos and peppers over an open flame before boiling.
• Add a pinch of smoked paprika to the sauce for depth.
• Use a mix of cheddar and Monterey Jack for a richer melt.
• Serve with pickled red onions for a tangy contrast.

Troubleshooting

Storage

Refrigerator: Store leftover chimichangas in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.

Freezer: Wrap each chimichanga tightly in foil and freeze for up to 2 months; bake from frozen at 375°F for 20‑25 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours due to the meat and dairy.

Make-Ahead Tips

• Cook the beef and shred it up to 2 days ahead; store in broth to keep moist.
• The green‑chili sauce can be made ahead and refrigerated for up to 5 days or frozen for 1 month.
• Assemble chimichangas, freeze them uncooked, then fry directly from frozen.

Frequently Asked Questions