RECETA EN ESPAÑOL Easy Mexican chimichangas recipe, this recipe is amazing, full in flavor.and the best part? so easy to make.
even though I don’t fold it the way it suppose to be, they are amazing, the filling is unique. you need to give it a try.
CAN THIS BE A FREEZER MEAL?
yes, its perfect to be a freezer meal.
just let them cool completely and you could either put them in a cookie sheet and freeze them or you could just add them in a ziploc bag all together into the freezer.
HOW TO REHEAT THEM?
- you can add them to a cookie sheet to the oven 350F right out of the freezer.
- or let let them defrost for lilke an hour then you can re heat them in a pan on the stove.
MORE EASY RECIPES
And many more recipes that you can find HERE I have a bilingual blog, we are working on translating all the recipes not only the Mexican ones so you can check them out.
I hope you enjoy this amazing Easy Mexican Chimichangas recipe my style. if you make this recipe I would love for you to send me a pic or to #tag me to my INSTAGRAM .
EASY MEXICAN CHIMICHANGAS RECIPE
- 1 lb ground beef
- 2 cloves of garlic
- 1 tbsp salt
- 1/2 tsp ground black pepper
- 1 small onion
- 1 big potato or 2 mediums
- 15-20 flour tortillas it will depends on the size of the tortillas and how much filling you add to them.
peel the potato and cut it in chunks.
In a pot we put the meat, onion, garlic, salt and potatoes and fill with water to cover and cook on the stove for like 8 minutes or until the potatoes are soft and the ground meat is cooked.
be sure to kind of cut the ground beef so you can make sure that is all cooked .Once both the meat and the potatoes are cooked, we drain the water, add the ground black pepper and with a bean crusher we crush everything together with the onion and garlic, do not take them out.
it will be like a mashed potato more or less ,We take a flour tortilla and put some of the filling on one side of the tortilla and we roll to close, and so we do with all the chimichangas.
Add a little oil in a frying pan, let it heat up and place the chimichangas to brown on both sides.
We eat them either with a bed of lettuce, tomato, lemon, cream sauce, etc. or with a rice.