Chimichangas

Method

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1. Heat the oil in a large frying pan over medium-high heat. Brown the beef with the onion for 8 minutes, breaking it up. Add the garlic, chilli powder, cumin, oregano and salt and cook for 1 minute.

   Mark done Start 8 min timer

2. Pour in the passata and cook for 5 minutes, until thick with no liquid left. Stir in the refried beans and rice and cook for 2 minutes. Take off the heat, let it cool for 15 minutes and stir in the cheese.

   Mark done Start 5 min timer

3. Warm each tortilla for 10 seconds in the microwave so that it folds without cracking. Spoon about 175 g of filling onto the lower third of each, fold in the two sides and roll it up tightly. Brush the edge with beaten egg to seal and set the chimichangas seam side down.

   Mark done

4. Pour the oil into a wide 24 cm frying pan to a depth of 2 cm and heat it to 180°C / 355°F. Fry the chimichangas 2 at a time, seam side down first, for 2 minutes on each side, until deep golden and blistered. Drain on a wire rack.

   Mark done Start 2 min timer

5. Serve hot with soured cream, guacamole and salsa.

   Mark done

Chef’s Tips

• Cook the filling until there is no liquid in the pan. A wet filling steams the tortilla and splits it in the oil.
• Fry seam side down first. The heat seals the fold before it can open.
• To bake instead, brush the parcels with oil and bake at 220°C for 18 minutes, turning once. They are less blistered and a little paler.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Mexican rice
• Guacamole
• A cold Mexican lager

Storage & Reheating

Best eaten straight away. Keep leftovers in the fridge up to 3 days and reheat on a rack in a 200°C oven for 12 minutes. Freeze the unfried parcels for 2 months and fry from frozen for 4 minutes on each side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.