Chimichanga
Chimichanga, from above
Non vegArizona

Chimichanga

A burrito fried until shatteringly crisp, then topped with sour cream and guacamole.

45 minTime
45 gProtein each
mediumSpice
The fried burrito1 chapter · 1 min read

Make it your way

Grandma's wayArizona style fried burrito.
The original
810kcalsame
45 gproteinsame
11 gfibresame
45minutessame

Chimichanga.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Flour tortilla4 large tortillas
Beef400 g, braised and shredded
Onion1, chopped
Tomato1, chopped
Green chilli2, chopped
Cumin powder (ground cumin)½ tsp
Rajma, dry (dried red kidney beans)refried beans
Cheddar cheese1 cup, grated
Cooking oil (vegetable oil)absorbed, for frying
Sour creamto serve
Avocadoguacamole
Lettuceshredded
Saltto taste

Method

4 steps
  1. 1Cook onion, tomato, chilli and cumin, then add shredded beef and salt until dry.
  2. 2Warm tortillas, spread beans, add beef and cheese, fold in sides and roll tightly.
  3. 3Fry seam side down first in hot oil, turning, until deep golden.
  4. 4Drain and top with lettuce, sour cream and guacamole.
Serve it like this

Serve one chimichanga per plate, halved to show the filling, with rice, beans and guacamole.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Chimichanga: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Methi thepla40 min
On the side Guacamole10 min
On the side Frijoles refritos45 min
On the side Pico de gallo10 min
To drink Sweet lassi10 min
Something sweet Gulab jamun60 min
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