Born in Mexico's northern border region, the chimichanga is made by tightly rolling a tortilla around a spiced beef filling and deep-frying it until crisp. Rolling it without tearing and frying it without soaking up too much oil takes practice.
Brown the ground beef with the onion and garlic, add the tomato, cumin, salt and black pepper, and cook until the liquid is absorbed.
Place the beef filling and grated cheese in the centre of each tortilla, roll tightly, and seal the ends with beaten egg.
Heat the oil and fry the tortillas for 5 minutes, turning, until golden on all sides, then drain on paper towel.
When rolling the tortilla, always secure the ends with a toothpick, or it will unroll in the hot oil and the filling will spill out. Watch the oil temperature; oil that's too cool makes the chimichanga soak up excess oil. Allergens: contains wheat (gluten, tortilla), dairy (cheese) and egg.
For a lighter version instead of frying, you can brush the tortillas with oil and bake them at 200°C for 20 minutes; they'll be just a little less crisp.
Admin DadaGastro · verified in test kitchenKürdanla sabitlemeyi ilk denememde atladım ve iki tanesi yağda açıldı, ikinci partide kürdan kullanınca sorun kalmadı. Kaşar yerine biraz daha az kaşar koysam belki taşırmazdım ama lezzet gayet iyiydi.
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