Name: Chimichangas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1/4 cup bacon grease; 2 cups chopped or shredded cooked beef, pork or chicken; 1 medium onion, diced; 2 garlic cloves, minced; 2 medium tomatoes, chopped; 2 cans (4 ounces each) chopped green chiles; 1 large peeled boiled potato, diced; 1 teaspoon salt; 1-1/2 teaspoon dried oregano; 1 to 2 teaspoons chili powder or to taste; 2 tablespoons minced fresh cilantro; 12 flour tortillas (12 inches), warmed; Vegetable oil; Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Though still debated, Tucson is generally credited as the original home of chimichangas (fried "burros", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona

Chimichangas

bacon grease

onion,

garlic cloves,

tomatoes,

(4 ounces each) chopped green chiles

potato,

salt

oregano

chili powder

cilantro

flour tortillas (12 inches), warmed

Vegetable oil

cheddar olives

Cooking the meat and onion in bacon grease was a fantastic was to amp up the flavor in these chimichangas! We used pork in ours. New favorite!

I found a recipe for chimichangas done in an air fryer where you would cook the burritos in a preheated air fryer at 400 degrees for 4 minutes per side.  Spray both sides of each burrito lightly with olive or canola oil first. The filling ingredients here sound really good, and I will add this recipe  to my "got to try list."

This is an old  TOH recipe and I have made it for years. It is very good . Only change I ever make is using Rotel tomatoes for the fresh tomatoes.

I made this dish last night and it was fantastic. I wasn't sure about the potatoes but the dish really worked. I substituted duck fat and chorizo for the bacon.  These were also good as leftovers. I used chipotle sour cream for a garnish.

"If you love chimichangas, I mean REALLY love chimichangas, come to Gordos!" I used to eat there often when I lived in Tucson. 

It's hard to find a decent chimi here in Fort Worth. I'm definitely going to try this recipe!

Lovely idea and I’m doing them in my Air Fryer! My daughter loves burritos so I’m going to try to continue to introduce her to more Mexican dishes. I grew up near Glendale with the Camelback Mountains in view. I’ll eat this and remember Arizona sunsets!! Thank you!

I have been making this for 20 years.  Great recipe.  I used left over dark turkey meat shredded for my Cajun deep-fried turkeys the flavor is awesome.  my friends are always knocking on my door when they hear I'm making them.  mine has never turned into tomato soup.

My kids really liked these. When I say really liked these, out of the 12 there was not a crumb left.  I added the tomatoes but did not get tomato soup as one reviewer did. They dices stayed that way, just a bit softer as you would expect from any cooked food. I used one package of tortillas but still had extra filling that we can add to a salad tomorrow or just let our imagination go wild. Thank you so much for this recipe.

Born & raised in Phoenix, Arizona these are pretty spot on. What I leave out are the potatoes because they are a filler & I would rather have more meat. That is my personal preference. There are many Mexican food restaurants that use potatoes or rice in their burro's/burrito's. Not sure how Marvin's tomatoes turned into tomato soup unless he cooked them for quite some time and even then......  Great easy recipe!

Not sure what Marvin is complaining about. This has been a recipe in our house since the original post in 1991! My recipe was becoming unreadable so I looked to see if I could find it online and here it is :) Absolutely delicious!

I have made this recipe twice now. Once with potato and once with a 14oz can of black beans rinsed and drained. I use olive oil not bacon fat. I did render the fat from the left over tri-tip in the oil and then removed it to the trash. Patricia G. just figure on a cup of onion and just use a potato about the size of a 14oz can. This is one of those recipes you can easily change to your tastes. I also put the cheese in the tortillas first then the filling. Use bamboo skewers to hold the tortillas closed. Just cut a few inches off.

I saw this recipe in the most recent magazine and would like to try it.  I'm not much of a cook and I wish recipes would give guidance in cup sizes. What's a medium onion?  1/2 cup? 1 cup? Same on the large potato.  Can anybody offer suggestions? THANKS

Marvin get with the program.  Learn how to cook.  How you got tomato soup is beyond me.  Try it again.   These are very good.

Terrible.  I threw it out.  You know what you get when you put tomatoes in a hot pan?  You get tomato soup.  Not a filler for a chimichanga.  Move along, nothing to see here.

chimichangas

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 12

Cost: $3.33 /serving

Author : Taste of Home

Ingredients

Instructions

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