Chimichanga beef
Indulge in our mouth-watering Chimichanga Beef recipe featuring tender beef, vibrant red onion, and zesty spices like paprika and cumin. Enhanced with cherry tomatoes, red pepper, creamy avocado, and a hint of lime, this dish promises a burst of flavors in every bite. Perfect for your next Tex-Mex meal!
- 13 Apr 2024
- Cook time 195 min
- Prep time 25 min
- 4 Servings
- 12 Ingredients
Looking for a delicious and comforting dish that combines savory beef with a medley of flavorful spices? Look no further than this Chimichanga Beef recipe. This Mexican-inspired dish features tender, seasoned beef encased in a crispy tortilla, perfect for a hearty meal that will impress your family and friends.
Ingredients:
Instructions:
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Add the beef pieces to the skillet, season with salt and pepper, and cook until browned on all sides.
- Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped red onion and minced garlic. Sauté until the onion becomes translucent.
- Add the paprika, ground cumin, and cinnamon stick. Stir to combine, cooking until fragrant.
- Return the browned beef to the skillet.
- Add the beef broth, cherry tomatoes, and diced red pepper to the skillet.
- Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the liquid is mostly reduced and everything is well combined.
- Preheat the oven to 350°F (175°C) if you prefer to bake the chimichangas instead of frying.
- Place a tortilla on a flat surface. Spoon some of the beef mixture onto the center of the tortilla.
- Top with a few slices of avocado.
- Fold the sides of the tortilla in, then roll it up tightly to enclose the filling.
- For frying: Heat oil in a large skillet over medium-high heat. Carefully place the rolled chimichangas seam-side down in the hot oil. Fry until golden brown and crispy on all sides, turning as necessary. Remove and drain on paper towels.
- For baking: Place the rolled chimichangas seam-side down on a baking sheet. Brush or spray with a light coat of oil. Bake in the preheated oven for about 20-25 minutes, or until golden brown and crispy.
- Serve the chimichangas hot, garnished with your favorite toppings such as sour cream, salsa, or shredded cheese. Enjoy!
Tips:
- To enhance the flavors, marinate the beef with spices for at least an hour before cooking.
- Use a heavy-bottomed skillet to ensure even cooking and to prevent burning.
- If you prefer a spicier dish, add some chopped jalapeños or a dash of chili powder to the beef mixture.
- For a healthier option, consider baking the chimichangas instead of deep-frying them.
- Serve with freshly chopped cilantro and a squeeze of lime for an added burst of flavor.
This Chimichanga Beef recipe is a guaranteed crowd-pleaser, offering a perfect blend of rich flavors and delightful textures. Serve it with your favorite toppings like sour cream, guacamole, or salsa, and enjoy a restaurant-quality meal right in the comfort of your home.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 800kcal | 32% |
| Protein | |
| Protein 70g | 48% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 7g | 19% |
| Sugar 6g | 6% |
| Fat | |
| Fat 55g | 63% |
| Saturated 18g | 61% |
| Cholesterol 270mg | - |
| Vitamins | |
| Vitamin A 160ug | 17% |
| Choline 280mg | 51% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.53mg | 41% |
| Vitamin B3 12mg | 74% |
| Vitamin B6 1.07mg | 63% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 4.52ug | 188% |
| Vitamin C 45mg | 51% |
| Vitamin E 4.05mg | 27% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 8mg | 69% |
| Magnesium, Mg 81mg | 20% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 1200mg | 35% |
| Selenium, Se 63ug | 120% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 16mg | 153% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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