Shredded Beef or Pork Chimichangas
Crispy, golden, and packed with flavor, these Shredded Beef or Pork Chimichangas are a Mexican-inspired delight that's perfect for both weeknight dinners and entertaining guests. Stuffed with tender, seasoned shredded beef or pork, smoky spices like cumin and chili powder, and a touch of zesty green chilies, these chimichangas are then rolled in large flour tortillas with melty cheddar or Monterey Jack cheese. Fried to perfection until irresistibly crisp, they’re ideal when served hot with a dollop of sour cream, creamy guacamole, or your favorite salsa on the side. Easy to make in just 35 minutes, this recipe transforms simple pantry staples into a restaurant-quality dish everyone will love. Perfect for those seeking crispy burritos or indulgent Tex-Mex treats, these chimichangas are a must-try!
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Recipe Information
Ingredients
- 3 cups Shredded beef or pork (cooked)
- 6 pieces Large flour tortillas
- 1 cup Shredded cheese (cheddar or Monterey Jack)
- 4 ounces Diced green chilies (canned)
- 0.5 cup Onion, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 cup Vegetable oil (for frying)
- 0.5 cup Sour cream (optional, for topping)
- 0.5 cup Guacamole (optional, for topping)
- 0.5 cup Salsa (optional, for topping)
Instructions
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the shredded beef or pork, diced green chilies, cumin, chili powder, and garlic powder. Cook for 5 minutes to heat through and let the flavors combine. Remove from heat.
Lay a flour tortilla flat on a clean surface. Spoon about 1/2 cup of the meat mixture into the center of the tortilla.
Sprinkle a small handful of shredded cheese on top of the meat mixture.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito shape. Secure the seam with a toothpick if necessary. Repeat for the remaining tortillas.
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of tortilla into the oil; it should sizzle immediately.
Carefully place 1-2 chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining chimichangas.
Serve the chimichangas warm with sour cream, guacamole, and salsa on top or on the side for dipping.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.8 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
