Chimichangas are a popular staple in Mexican cuisine, comprising of flour tortillas which are filled with a variety of ingredients such as meat, cheese, beans, and rice, then folded into a rectangular packet and deep-fried until crispy. It's the deep frying that distinguishes chimichangas from burritos.
The name 'chimichanga' loosely translates to 'thingamajig' in Spanish - an endearing nod to its versatile and customizable nature. Whether enjoyed as a hearty dinner dish or a comfort food snack, chimichangas brings the authentic taste of Mexican culinary artistry to your table.
Chimichangas represent a delightful, crispy treat from Mexican cuisine – akin to deep-fried burritos. The most common issues people experience when preparing chimichangas include the tortilla breaking apart during frying, the filling spilling out, or the chimichanga turning soggy instead of crispy. Using a toothpick to seal the tortilla, using the right amount of filling, and ensuring your oil is hot enough for frying can help avoid these issues. For enhanced flavors, consider marinating the meat overnight. You can also add variety by experimenting with different types of fillings. A little-known trick is to use freshly made tortillas as they are softer and easier to work with.
Why does my chimichanga break apart while frying?
How can I make my chimichangas really crispy?
My chimichanga ends up soggy, what am I doing wrong?
What type of meat works best for chimichangas?
What can I add to make my chimichanga more flavorful?
Can I prepare chimichangas in advance?
Can I bake chimichangas instead of frying?
The filling of my chimichanga was still cold after frying, how can I avoid this?
How can I prevent my tortilla from getting hard when making chimichangas?
My chimichangas absorbed so much oil during frying, how can I reduce this?
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