Do you have a craving for something different, easy to cook and delicious? Well, look no further! We recommend this delicious recipe for original Mexican chimichanga, stuffed with an exquisite stew very Mexican. We assure you that everyone at home will love chimichangas, plus they are perfect as a starter for any important lunch or dinner.
Chimichangas are a traditional dish from northern Mexico. Its exquisite filling consists of a Mexican-style hash stew with fresh ingredients of the best quality, all natural and organic. Don’t worry about excess fat, as it can be cooked with sunflower oil.
At this article, we bring you these delicious chimichangas, a dish that even the little ones at home will enjoy with great pleasure. Dare to give a different twist to your everyday menu and learn with us how to make original Mexican chimichanga.
Ingredients to make Original Mexican Chimichanga:
• 20 flour tortillas
• 500 grams of ground pork and beef
• 3 red tomatoes, chopped
• 3 potatoes finely chopped
• 1½ white onion, chopped
• 2 green jalapeno peppers, chopped
• 3 carrots, chopped
• 1 pinch of salt
• 1 pinch of pepper
• 1 cup vegetable oil
How to make Original Mexican Chimichanga:
To start with this quick and easy recipe, we present the ingredients that we will use to prepare the chimichangas. Take note so that everything turns out great for you. For the first step, we put the vegetable oil in the pan. Once hot, add the onion and chopped potatoes, add a pinch of salt and let them fry for approximately 4 minutes.
After the required minutes, add the chopped carrots and let these ingredients cook for 4 more minutes. Let’s not forget to move from time to time so that everything cooks evenly and does not burn.
After the carrot is fried, we add the chopped jalapeño peppers to the stew, as well as the chopped red tomatoes, and let everything cook together for 4 more minutes. We add a pinch of salt more to our stew for the Mexican chimichangas. After those last 4 minutes, add the ground meat, previously seasoned, and integrate it with the other ingredients. We move for approximately 5 more minutes, until the meat is completely cooked. We check if the seasoning is good or if it lacks a pinch of salt and pepper more. When it is ready, we remove it from the fire and reserve it. Our Mexican hash for the chimichangas will be ready!
Once the peccadillo is ready, we take the flour tortillas and pass them through the griddle to warm them up a bit.
We add 3 tablespoons of the peccadillo stew in the center of each tortilla, we form a sack or package, wrapping the filling. We fasten with chopsticks if necessary, as the photos show.
Trick: The Comal is a utensil that is used in Mexico as a griddle, if we don’t have one, we can use a frying pan.
On the other hand, place the remaining oil in a pan and wait a few minutes until it is very hot. When it is, we place the Mexican chimichangas in the oil to fry.
In this step, we must be careful not to burn the chimichanga, since the flour tortilla fries very quickly. Once the flour tortilla is browned on both sides of the sack, we remove them from the hot oil and reserve them.
And that’s it! We have some delicious original Mexican chimichangas, we can share them with everyone, and you’ll see that they will steal everyone’s heart. Enjoy them!
Mexican chimichanga – Other recipes
This incredible Mexican Chimichanga recipe has several variants in its preparation. This time we have shared a recipe suitable for everyone, without excess spicy. However, if you like spicy foods, we have some suggestions that could help you when preparing this recipe. If, on the other hand, you want to prepare a healthier recipe, without using as much vegetable oil, you can do that too. Here we tell you how!
Spicy Mexican Chimichanga
The same preparation of the peccadillo is carried out, the only change is that once the ground meat is cooked and already integrated with the other ingredients, two tablespoons of chopped chipotle chili in adobo are added. The chili is sold in a can, so you just have to add it. Next, the chimichanga is formed with the flour tortilla, it is fried and that’s it. You will have some exotic and spicy chimichangas.
Light Mexican Chimichanga
If you want something lighter and you are not a fan of preparations with large amounts of oil, you can use spray oil instead of liquid vegetable oil. In this way, you will be saving approximately 500 calories in the preparation of this delicious appetizer. Just sprinkle a little when you’re cooking the peccadillo, likewise, sprinkle the sacks of flour tortillas as well. This will give you the golden look without the excess fat and calories.
Sonoran chimichangas and other varieties
Chimichangas are a traditional delicacy from the northern states of Mexico and we can also find them in California. Being present in so many territories, it is to be expected that each state has its own version of Mexican chimichangas.
For example, in the state of Sonora, Sonoran chimichangas are usually served with mayonnaise and a lemon twist.
In Sinaloa, the tortillas are smaller and are filled with shredded or shredded meat. It is also common to see them served with vegetables such as lettuce or cucumber.
On the other hand, there are states where they are not even fried. Instead, they bathe the chimichangas in tomato sauce or puree and serve them with gratin cheese.
