Arizona Deep Fried Chimichanga

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A Sonoran-born classic from Tucson, the Arizona-style deep fried chimichanga is a crisp, golden flour tortilla stuffed with slow-simmered shredded beef, green chiles, refried beans, and melted cheese, then finished under a blanket of shredded lettuce, salsa, sour cream, and guacamole. It is the ultimate crunchy, overstuffed cousin of the burrito.

Nutrition Facts

Per serving (estimated)

• 920 kcalCalories
• 52 gFat
• 18 gSaturated Fat
• 62 gCarbs
• 6 gFiber
• 5 gSugar
• 45 gProtein
• 1350 mgSodium
• 720 mgPotassium
• 380 mgCalcium
• 5.5 mgIron
• 10 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the shredded beef filling

• 2 lbs cooked shredded beef chuck or brisket
• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chiles, drained
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp Mexican oregano
• 1/2 tsp ground coriander
• 1 cup beef broth
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded Monterey Jack cheese

For assembly and frying

• 4 large flour tortillas (10 to 12 inch)
• 2 cups refried pinto beans, warmed
• 1 cup shredded sharp cheddar or longhorn cheese
• 4 to 6 cups vegetable or canola oil, for frying

For the classic Arizona toppings

• 2 cups shredded iceberg or romaine lettuce
• 1 cup diced Roma tomato
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/2 cup salsa verde or red chile salsa
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese

Directions

1. Heat 1 tbsp oil in a large skillet over medium heat, add the diced onion and cook 4 minutes until soft, then stir in the garlic, cumin, chili powder, oregano, and coriander and toast for 30 seconds until fragrant.
2. Add the shredded beef, green chiles, beef broth, salt, and pepper to the skillet, stir well, and simmer 8 to 10 minutes until the liquid reduces and the mixture is moist but not soupy; remove from heat and fold in the Monterey Jack cheese.
3. Warm the tortillas one at a time in a dry skillet for 15 seconds per side so they are soft and pliable, then keep them stacked under a clean towel to prevent tearing.
4. Set a tortilla flat and spread about 1/2 cup refried beans down the center, followed by 3/4 cup of the beef mixture and 2 tbsp cheddar; fold the bottom up, tuck the sides in tightly, then roll into a sealed burrito and place seam-side down on a plate. Repeat with the remaining tortillas.
5. Pour oil into a heavy pot or Dutch oven to a depth of 2 inches and heat to 365 to 375 F; carefully lower two chimichangas seam-side down and fry 3 to 4 minutes per side until deep golden and crisp, then drain on a paper-towel-lined rack.
6. To serve, plate each chimichanga seam-side down, spoon over a little extra salsa, then shower with shredded lettuce, tomato, cheese, olives, and cilantro, and finish with dollops of sour cream and guacamole.
7. Serve immediately while the shell is still crackling hot and crunchy, with extra salsa and lime wedges on the side.

Cook’s Notes

• Maintain oil temperature between 365 and 375 F; too cool and the chimichanga absorbs oil, too hot and the tortilla scorches before the filling heats through.
• Tuck and roll the tortillas tightly; any gap lets hot oil seep into the filling and makes the shell soggy.
• If your tortillas resist folding, microwave the stack wrapped in damp paper towels for 30 seconds to relax the gluten.
• A flour tortilla dusted lightly with flour on the seam before rolling helps seal the burrito so it does not unravel in the oil.
• To make-ahead, roll the chimichangas and refrigerate up to 8 hours, then fry straight from the fridge; add about 1 extra minute of cooking time.

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