Chimichangas

Ingredients

• 2 cups shredded cooked beef chuck roast
• 1 cup salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 1/2 cups shredded Monterey Jack cheese
• 6 large flour tortillas (burrito size)
• 3 cups vegetable oil, for frying
• 1/2 cup sour cream, for serving
• 1/2 cup guacamole, for serving
• 2 tablespoons chopped fresh cilantro, for garnish

Method

1. 1

   In a medium bowl, combine the shredded beef, salsa, cumin, chili powder, garlic powder, and salt. Stir until evenly coated.

2. 2

   Warm the tortillas briefly, about 10 seconds each in the microwave, to make them pliable for rolling.

3. 3

   Divide the beef mixture and cheese evenly among the tortillas, placing filling in the center of each. Fold in the sides, then roll tightly from the bottom to form a sealed burrito, securing with a toothpick if needed.

4. 4

   Pour the vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches and heat over medium-high heat to 365°F.

   10:00 · Heat oil
5. 5

   Fry the chimichangas in batches of 2, seam-side down first, turning occasionally, until deep golden brown and crisp on all sides, 3 to 4 minutes per batch.

   3:00 · Fry chimichangas
6. 6

   Transfer the fried chimichangas to a plate lined with paper towels to drain excess oil. Remove toothpicks before serving.

7. 7

   Plate the chimichangas and top with sour cream, guacamole, and chopped cilantro. Serve immediately.