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Dinner for 6

Homemade Beef Chimichangas

Seasoned beef and potatoes are wrapped in flour tortillas and fried until the chimichangas are crisp.

$2.57per serving $$
90 minstart to table
6servings

MexicanBudgetFamilyDinners

Ingredients

  • 1 1/2 skirt or flank steak
  • 1/4 white onion
  • 2 cloves lg garlic
  • 1 bay leaf
  • 1 1/2 lb white or yukon potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste (optional)
  • 6 burrito-size flour tortillas
  • 1 1/2 cup vegetable oil
  • 3 cups iceberg lettuce
  • 1/2 cup white onion
  • 1 cup tomato
  • 1/3 cup mayonnaise (optional)
  • 1/2 cup mexican crema
  • 1 cup crumbled queso fresco or grated panela

Steps

  1. Place the steak, quartered white onion, garlic, and bay leaf in a large pot, cover with water, and simmer for 45 minutes.
  2. Boil the potatoes in a separate pot of salted water for 20 minutes, then drain and mash them.
  3. Shred the beef, discard the bay leaf, and mix the beef with the potatoes, garlic powder, onion powder, salt, and pepper.
  4. Fill each tortilla with the beef mixture, fold in the sides, and roll tightly.
  5. Heat the vegetable oil in a deep skillet to 350 F and fry the chimichangas in batches for 3 to 4 minutes per side.
  6. Drain the chimichangas, then top with lettuce, tomato, onion, mayonnaise, crema, and queso fresco.

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