Homemade Chimichangas
🇲🇽 Mexico · Sonora
Ingredients
- 1 1/2 lb skirt or flank steak
- 1/4 white onion
- 2 large garlic cloves, peeled
- 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
- 6 burrito-size flour tortillas (about 10-inch diameter)
- 1 1/2 cups vegetable oil, for frying
- 3 cups iceberg lettuce, finely shredded
- 1/2 cup white onion, finely chopped
- 1 cup tomato, finely chopped
- 1/3 cup mayonnaise (optional)
- 1/2 cup Mexican crema
- 1 cup crumbled queso fresco or grated panela
Steps
- Place the steak in a pot with the quartered onion, garlic cloves, and bay leaf; cover with water and simmer until the meat is tender.
- Meanwhile, boil the potatoes in a separate pot until fork-tender; drain and peel.
- Shred the cooked meat with two forks and dice or mash the potatoes.
- Combine the meat and potatoes in a bowl; season with garlic powder, onion powder, salt, and pepper.
- Warm the tortillas briefly so they become pliable.
- Place a portion of the meat and potato filling in the center of each tortilla and fold into a tight burrito shape.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chimichangas seam-side down until golden and crispy on all sides, turning as needed.
- Remove and drain on paper towels.
- Top each chimichanga with shredded lettuce, chopped onion, chopped tomato, mayonnaise, Mexican crema, and crumbled queso fresco before serving.
Source: www.mexicoinmykitchen.com