Beef Cheese Chimichangas (Print Version)

# Ingredients:

01 - 1 teaspoon cumin.
02 - 1/2 teaspoon oregano, dried.
03 - 1 1/2 lbs of lean minced beef.
04 - A medium-sized yellow onion, chopped finely.
05 - 2-3 cloves of garlic, crushed.
06 - 1 teaspoon chili powder.
07 - 15 oz of tomatoes mixed with chilies, diced.
08 - 1 1/2 cups of freshly grated Comté cheese.
09 - 8 large wheat wraps (tortillas).
10 - 15 oz of puréed beans (haricot or similar).
11 - Oil for frying (vegetable or sunflower is fine).
12 - Optional toppings: crème fraîche, guacamole, salsa.

# Instructions:

01 - Cook the minced beef and onion in a pan until the meat turns brown.
02 - Stir in garlic and the spice blends, cook swiftly for a little while.
03 - Mix in the diced tomatoes first, then the bean purée afterward.
04 - Scoop some of the mixture onto the tortillas and sprinkle cheese over it.
05 - Fold up the filled tortillas neatly and pin them closed using toothpicks.
06 - Heat frying oil to 175°C (350°F) and cook each side for 2-3 minutes till golden.
07 - Let the fried tortillas drain on paper towels, then serve them topped as desired.

# Notes:

01 - Grate the cheese freshly for better flavor.
02 - Keep an eye on the oil’s temperature while frying.
03 - Make sure to roll the tortillas tightly to avoid spills.
04 - Only fry the tortillas right before serving for the best crunch.

Back