When I first made mini beef chimichangas, I was really excited about it. As I heard that this chimichanga is one of the famous dishes in most of the bars in Mexico, and being a party freak, I have a crush on this dish. So somehow, I managed to put on my apron today and enjoy the pleasure of making.
As I heard that this chimichanga is one of the famous dishes in most of the bars in Mexico, and being a party freak, I have a crush on this dish. I bet you will love making this at home if you love Mexican food!
Scrumptious Mini Beef Chimichangas Recipe
- 1 medium red onion diced
- 2 medium serrano chilies chopped
- 3 medium avocado ripe
- ¼ cup lime juice fresh
- ¼ cup cilantro chopped
- 3 cloves garlic diced
- 3 medium tomatoes diced
- 1 pinch salt
- 1 pinch pepper
- 12 small flour tortillas
- 1 liter canola oil
- 1 ½ cup Monterey jack cheese shredded
Beef Filling Ingredients
- 2 tablespoon olive oil
- 3 pounds ground beef
- 6 ounces tomato paste
- 1 medium red onion sliced
- 2 teaspoon ground cumin
- 4 teaspoon chili powder
- 2 teaspoon celery salt
- 1 pinch salt
- 1 pinch ground black pepper
- Slice each avocado in half.
- Now take a bowl.
- Smash the avocado and add the onion, chilies, lime juice, cilantro, tomatoes, garlic and combine them together.
- Then season it with salt and pepper.
- Cover with a plastic wrap and set in the refrigerator for few hours.
- Now layout Tortillas, add 1⁄8 cup of cheese on each.
- Then in a deep fryer, heat oil to 350 degrees Fahrenheit.
- Meanwhile, in a skillet, heat olive oil over medium-high heat and sauté the onion until translucent.
- Then, stir the ground beef, chili powder, cumin, tomato paste, celery salt, salt and pepper until it turns brown.
- Now divide the meat mixture into the equal amount and put the mixture in the centre of each tortilla.
- Then fold the tortilla into a compact packet shape and secure it using a round toothpick.
- Now deep fry the chimichangas in the deep fryer until they turn golden brown.
- When it is done, place it on the plate and remove the toothpick before serving.