Beef Chimichangas (Chimichangas de Res)
These Beef Chimichangas are crispy, cheesy, and packed with bold flavor in every bite. Tender beef seasoned with Spanglish Asadero Ranchero Steak Seasoning is rolled up with melty mozzarella in flour tortillas, then fried until perfectly golden and crispy. Served with a creamy, zesty avocado sauce, these chimichangas deliver a satisfying crunch with a fresh, tangy finish.
Perfect for a hearty dinner or a fun twist on taco night, these chimichangas bring bold, homestyle flavor to your table.
These Beef Chimichangas are crispy, cheesy, and packed with bold flavor in every bite. Tender beef seasoned with Spanglish Asadero Ranchero Steak Seasoning is rolled up with melty mozzarella in flour tortillas, then fried until perfectly golden and crispy. Served with a creamy, zesty avocado sauce, these chimichangas deliver a satisfying crunch with a fresh, tangy finish.
Perfect for a hearty dinner or a fun twist on taco night, these chimichangas bring bold, homestyle flavor to your table.
Ingredients
For the Beef Filling
2 lb beef of your choice, cut into small pieces
½ white onion, finely chopped
3 garlic cloves, finely chopped
1 Tbsp paprika
1 Tbsp sour cream
Oil, for cooking
For the Green Avocado Sauce
1 avocado
1 jalapeño
1 serrano pepper
2 Tbsp sour cream
Juice of 1 lime
A small handful of fresh cilantro
Salt, to taste
For the Chimichangas
Flour tortillas
Shredded mozzarella cheese
Fresh cilantro
Oil, for frying
Instructions
Heat a little oil in a skillet over medium heat. Add the finely chopped onion and garlic and cook for a few seconds.
Add the beef, followed by the Spanglish Asadero Ranchero Steak Seasoning and paprika. Mix well and cook for approximately 15 minutes, or until fully cooked.
While the beef cooks, add the avocado, jalapeño, serrano pepper, sour cream, lime juice, cilantro, and salt to a blender. Blend until smooth and creamy.
Once the beef is cooked, stir in the sour cream and mix well.
Place some of the beef filling in the center of a flour tortilla. Add a little fresh cilantro and shredded mozzarella cheese. Fold in the sides and roll the tortilla tightly to form a chimichanga.
Heat a little oil in a skillet over medium heat. Place the chimichangas seam-side down and fry until golden brown and crispy on both sides.
Remove from the skillet and serve immediately with the green avocado sauce.
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