Mini Beef Chimichangas

When I first made beef chimichangas, I was really excited about it. As I heard that this chimichanga is one of the famous dishes in most of the bars in Mexico and being a party freak I have a crush on this dish. So somehow, I managed today to put on my apron and enjoy the pleasure of making.

As I heard that this chimichanga is one of the famous dishes in most of the bars in Mexico and being a party freak I have a crush on this dish.

Mini Beef Chimichangas
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
When I first made beef chimichangas, I was really excited about it. As I heard that this chimichanga is one of the famous dishes in most of the bars in Mexico and being a party freak I have a crush on this dish. So somehow, I managed today to put on my apron and enjoy the pleasure of making.
Course: Appetizers, Meats, Party
Cuisine: Mexican
Servings: 5 people
Calories: 170 kcal
Ingredients
  • 1 Red onion diced
  • 2 Serrano chilies chopped
  • 3 Ripe avocado
  • ¼ cup Fresh lime juice
  • ¼ cup Cilantro chopped
  • 3 cloves Garlic diced
  • 3 Ripe tomatoes diced
  • Salt to taste
  • Black pepper to taste
  • 12 Flour tortillas
  • 34 fl oz (1 liter) Canola oil
  • 1 ½ cup Monterey jack cheese shredded
FOR THE BEEF FILLING
  • 2 tablespoon Olive oil
  • 3 lb (1.35 kg) Ground beef
  • 6 oz (170 g) Tomato paste
  • 1 Red onion sliced
  • 2 teaspoon Ground cumin
  • 4 teaspoon Chili powder
  • 2 teaspoon Celery salt
  • Salt to taste
  • Freshly ground black pepper
Instructions
  1. Slice each avocado in half.

  2. Now take a bowl.

  3. Smash the avocado and add the onion, chilies, lime juice, cilantro, tomatoes, garlic and combine them together.

  4. Then season it with salt and pepper.

  5. Cover with a plastic wrap and set in the refrigerator for few hours.

  6. Now layout Tortillas, add 1⁄8 cup cheese on each.

  7. Then in a deep fryer, heat oil to 350⁰ F or 175⁰ C.

  8. Meanwhile, in a skillet heat olive oil over medium high heat and sauté the onion until translucent.

  9. Then add the ground beef, chili powder, cumin, tomato paste, celery salt, salt and pepper and stir it until it turns brown.

  10. Now divide the meat mixture into the equal amount and put the mixture to the center of each tortilla.

  11. Then fold the tortilla into a close packet shape and secure it by using a round toothpick.

  12. Now deep fry the chimichangas in the deep fryer until they turn golden brown.

SERVE
  1. When it is done, place in on the plate and remove the toothpick before serving.

OUR DINE TABLE
  1. Really I can’t express the level of joy after preparing this sweet, tiny mini beef chimichangas. Firstly, after seeing the ingredients I know most of you will take a back step but the method is comparatively very easy and quick. Generally, mini beef chimichangas are served with sour cream or Cherry Bomb Mocktail. So, enjoy the classic beef chimichangas.

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Nutrition Details

CategoryAmount
Calorie 170
Fat 12 g
Cholesterol 20 mg
Sodium 350 mg
Dietary Fiber 1 g
Carbohydrate 21 g
Protein 20 g
Article Tags:
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Article Categories:
Appetizers · Meats · Party Foods

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