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Top Notch Top Round Chimichangas Recipe

Top Notch Top Round Chimichangas

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on March 03, 2013

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    This was so delicious the whole family loved them. We will definitely have them again.

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  • on February 10, 2013

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    i have made these several times. to save calories I tossed my deep fryer. Instead I grill them on grill pan stove top, then wrap in foil and warm in the oven.

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  • on October 22, 2012

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    I made this recipe for 65 people so I had to make some changes for that amount. I used 12 lb of top round and instead of cubing it, I left it whole and baked the meat in the prescribed sauce for 3 hours at 350 degrees. It was easy to shred. I did add some of the liquid to the meat to moisten it. I did not add the beans to the meat. I cooked pinto beans with some bacon and onion and pureed the cooked mixture. That went on the bottom of the chimichanga to seal the flour tortilla. Then came the meat and the cheese. I folded it up and used toothpicks to close them. I brushed vegetable oil on the outside of the chimichangas to keep them moist. Then I froze them since I was doing this ahead. After thawing, I baked the chimichangas for 15 minutes at 450 degrees until they were toasty and brown. This is a super recipe that is tasty and delicious. I served them just as Guy suggested with the same garnish. They were a roaring success. Thaks Guy for a great recipe.

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  • on March 13, 2012

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    Great tasting way to use top round/london broil. The meat disintigrated. I loathe pinto beans and left them out. This was very tasty and even my finicky kids like it!

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  • on February 12, 2012

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    A little work, but not difficult; just a little more time consuming. VERY delicious though!

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  • on January 29, 2012

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    These are great! I am making them now for the third time already. I had thought that these would automatically fall apart in the oil but they cook up perfectly.

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  • on December 30, 2011

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    Changas at home - awesome!! I limit beans as my hubby doesn't get along well with them - other than that, this recipe is a hit. Takes some time, but truly not hard and worth the wait.

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  • on September 13, 2011

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    These were soooo delicious! The meat is nice and juicy so the chimi isn't dry.

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  • on August 14, 2011

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    SOOOO delicious! I brushed them with butter and baked them in the oven for about ten minutes instead of frying - tasty!

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  • on July 10, 2011

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    Although I did not get a chance to actually eat one myself, this recipe is AWESOME! I needed a chimi recipe for a wedding I was catering, I did my homework, and chose this one. Typically I will change some things to ingredients I am familiar with, but I left this recipe pretty much as is with a few minor quantity adjustments made for the the 60 lbs of meat I was using. They were the hit of the meal!! I ended up making more than were ordered by the bride and groom because guests just kept coming to the kitchen raving about them. Thank you Guy, you really saved me on this one!!!! Cardam Catering just gained more fans thanks to this recipe!!!!

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