Deep-Fried Beef Chimichangas with Guacamole

Robert Irvine

2007, Robert Irvine, All Rights Reserved

Show: Dinner: ImpossibleEpisode: Major League Ballpark Challenge

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 11 Reviews
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
12 chimichangas
Level:
--
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Ingredients

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:

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

Directions

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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Newest Ratings and Reviews

Read all 11 reviews

  • on August 22, 2011

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    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!

    people found this review Helpful.
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  • on July 22, 2011

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    My family loves this recipe. This is the 5th time I a making it. My kids would love this once a week.

    people found this review Helpful.
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  • on July 14, 2011

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    Very tasty. Delicious! My children love it. They are usually picky eater. I will absolutely make it again. Thank you. :

    people found this review Helpful.
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