Deep fried beef chimichangas with guacamole
Ingredients
For the guacamole:
- 3 avocados ripe
- 1 onion red, large, finely diced
- 2 serrano chiles stems and seeds removed and finely chopped
- ½ bunch cilantro leaves freshly chopped
- 40 ml lime juice fresh
- ½ tsp lime zest
- 3 tomatoes ripe , peeled, seeds removed and diced
- 3 cloves garlic finely diced
- Salt
- Pepper black, freshly ground
For the chimichangas:
- 12 large flour tortillas
- 200 g shredded Monterey Jack cheese substitute Young Gouda
- 1 liter vegetable or canola oil
For the ground beef filling:
- 2 tbsp olive oil
- 1 onion red, large, sliced
- 1.5 kg ground beef
- 0.5 l tomato passata
- 4 tsp chili powder
- 2 tsp cumin ground
- 2 tsp celery salt
- Salt
- Pepper black, freshly ground
Instructions
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For the guacamole (to be prepared several hours ahead):
Slice each avocado in half lengthwise, pop out the seed and slip off the skin. Smash the avocado in a bowl and add the onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in the refrigerator for a couple of hours to allow the flavors to combine.
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Lay out the tortillas and sprinkle about 1/8 cup cheese on each of them. Begin heating the vegetable oil to 180°C in a deep-fryer.
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In a large skillet heat the olive oil over medium-high heat and saute the onion until translucent. To this pan, add the ground beef, tomato passata, chili powder, cumin, celery salt, and salt and pepper, and cook until browned.
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Divide the meat mixture into equal amounts in the pan.
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Then using a slotted spoon to leave the excess liquid behind, transfer the meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure it using a wooden skewer or round toothpicks.
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Deep fry the chimichangas until golden brown.
(Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 180°C oven.)
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Remove the skewers/toothpicks before serving the chimichangas together with the guacamole.
Recipe Notes
Proposal based on a recipe by Robert Irvine
Photography by https://www.123rf.com/photo