American · Dinner
Arizona chimichanga
Shredded beef chuck braised with tomato, cumin and chipotle until tender, then rolled in a flour tortilla with refried pinto beans and Monterey Jack, and deep-fried until the shell blisters. Served Tex-Mex style with sour cream, guacamole, lettuce and diced tomato.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
812Calories
42.3gProtein
52.1gFat
48.6gCarbs
5.4gSugar
7.2gFiber
1380mgSodium
148mgChol
16.8gSat Fat
890mgPotassium
340mgCalcium
4.8mgIron
2.9mcgVitamin B12
6.5mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
rich-umami
cheat-day
all-time-classics
main-event
Instructions
1
Prep
Cut beef into chunks, season with salt. Chop onion and garlic; chop chipotle. Have beans, cheese, and tortilla ready.
2
Braise
Combine beef, onion, garlic, cumin, tomatoes, chipotle and stock in a pot over medium-low heat. Cover and simmer 2 to 2.5 hours until beef shreds easily.
3
Reduce
Uncover, raise heat to medium, and reduce braising liquid 5 to 8 minutes, stirring, until it clings to shredded beef.
4
Rest
Cool shredded beef in pot 10 minutes until filling firms enough to hold shape.
5
Build
Lay tortilla flat, spread beans across center, top with beef and cheese, fold sides in and roll tightly into sealed cylinder.
6
Fry
Heat oil to 350°F and fry chimichanga seam-side down first 3 to 4 minutes, then 3 to 4 minutes per side until deep golden brown and blistered.
7
Drain
Lift onto paper towels and rest 2 minutes until surface stops glistening.
8
Plate
Set on plate, top with sour cream, guacamole, tomato and lettuce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef chuck, trimmed and cut into large chunks
- 22 large (20-inch) flour tortilla
- 120g120g refried pinto beans
- 86g86g Monterey Jack cheese
- 60g60g canned tomatoes
- 30g30g chipotle in adobo
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 120ml120ml beef stock
- 480ml480ml vegetable oil, for frying
- 4 tbsp4 tbsp sour cream
- 4 tbsp4 tbsp guacamole
- a small handful lettuce
- 30g30g tomato
- 1/2 tsp1/2 tsp salt
