Deep-Fried Beef Chimichangas with Guacamole

Total Time:
30 min
20 min
10 min

12 chimichangas

  • For the guacamole:
  • 3 ripe avocados
  • 1 large red onion, diced
  • 2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these)
  • 1/4 cup freshly chopped cilantro leaves
  • 1/4 cup fresh lime juice (1 or 2 limes depending on size)
  • 3 ripe tomatoes, seeds removed and diced
  • 3 cloves garlic, roughly diced
  • Salt and freshly ground black pepper
  • For the chimichangas:
  • 12 large flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 liter vegetable or canola oil
  • For the ground beef filling:
  • 2 tablespoons olive oil
  • 1 large red onion, sliced
  • 3 pounds ground beef
  • 1 (6-ounce) can tomato paste
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons celery salt
  • Salt and freshly ground black pepper
  • Special equipment: Wooden skewers or round toothpicks

  • Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.

  • Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.

  • In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

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4.8 14
I made a smaller version of the recipe and made eight chimichangas with some Mexican rice and corn on the cob. Absolutely delish! Thanks for the recipe. item not reviewed by moderator and published
This is a dish from my native State of Sonora, México, where I live, but the correct name is Chivichangas, no 'm' here, it's a 'v'. This is a traditional dish from Sonora and the northern part of the state of Sinaloa, we cook it with beef or chicken and we use the huge flour tortillas called 'sobaqueras' or 'water' tortillas, and I suggest you try with cooked hand-shredded beef. Thank you. item not reviewed by moderator and published
I used this recipe as a guide for our Cinco de Mayo nightly special at The Longbranch in Pierre, SD. I didn't serve the guac, but the meat filling was a breeze to prep and held well. South Dakotans are not big fans of spicy, and this recipe had the right amount of heat for my customers. I served it on a bed of lettuce with Refried Beans, Mexi-Rice and Wanton Chicken Taco Cups with Salsa and Sour Cream. Thanks, Chef Robert, for the inspiration! item not reviewed by moderator and published
This recipe was really good. The guacamole was fantastic. Everyone enjoyed this recipe which in my house is rare! I will make this again and often!! Thank you! item not reviewed by moderator and published
My family loves this recipe. This is the 5th time I a making it. My kids would love this once a week. item not reviewed by moderator and published
Very tasty. Delicious! My children love it. They are usually picky eater. I will absolutely make it again. Thank you. :) item not reviewed by moderator and published
My family absolutely loved this recipe. I poured a queso cheese over the top and it was fantastic with the guacomole. I will definately make this again! item not reviewed by moderator and published
This recipe is awesome. I made this for my family and everyone loved it. My wife said it was the best and my teenage sons couldn't get enough! ! It is now a family favorite!!! item not reviewed by moderator and published
My husband and I decided to give this one a try. We are hesitant to "try" many recipes because I am a very picky eater. It was ground beef and we wanted it fast. Tried this out, we just put regular salt because we didn't have any celery salt. My husband also replaced the tomato paste with a little pizza sauce, again we didn't have what it called for. Then just because, he decided to add a little pace picante sauce. They came out GREAT! Fast and easy and good to eat, we will definitely keep trying this one!! item not reviewed by moderator and published
I have made this recipe for guacamole at least 15 times already and it comes out perfect every time, It's so good that my husband has been asking me to do it almost every weekend so that he can munch on it while watching football. The only thing I left out was the chiles and I don't use as much tomatoes. I think that 1 tomato for 2 avaocados is more than enough...but hey that's me. Excellent recipe and I definately recommend it. Try accompanying it with homemade tortilla chips. Just buy corn tortillas at the supermarket and deep fry them for 2 minutes and just add salt. Perfect!! item not reviewed by moderator and published
I tried this recipe this evening on a lark. It was by far the best chimichanga I have eaten and I live in Tucson! I did add one jalepano pepper. And I have to say I used homemade tortillas which were much lighter than store bought -- but I'm sure light ones can be found. I served this is a salad of spring mix, sweet corn and kidney beans, ice cold, which really offset the spice in the beef. It was a great throw together meal which I will serve over and over again. Thanks Dinner Impossible Robert Irvine! item not reviewed by moderator and published
I tried this recipe and the first time I made it it was awesome. Everything from the amount of spices to the rolling and frying was perfect. I make this recipe once a week and my kids love it. It's a keeper in my recipe book. Good job Robert and keep up the good work. Anything is possible and I think you've proved that over and over. Way to go! item not reviewed by moderator and published
When preparing the chimighanga it says to use a slotted spoon when placing the meat on the shells. What liquid? Either the recipe is missing something but I had to add water to the meat mixture because the tomato paste makes it so thick something doesnt seem right. Seems you need some kind of liquid in the recipe for the meat filling item not reviewed by moderator and published
This was very easy and delicious. The guacamole came out great. item not reviewed by moderator and published

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Cinco de Mayo