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Deep fried beef chimichangas with guacamole

Course Fingerfood, Main Course
Cuisine Mexico, North America
Keyword Beef, Tortilla
Servings 12 chimichangas

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

  1. 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.

  2. 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.

  3. 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.
  4. Divide the meat mixture into equal amounts in the pan.

  5. 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.

  6. 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.)

  7. 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