Birria Chimichangas Recipe You Must Try!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and high in protein.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat offers more fiber, while corn is often cheaper.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Banana peppers provide a milder heat, while green bell peppers are less expensive.

Rinse 4 Chile California and remove the stems and seeds.

Place the chiles in a blender with 7 garlic cloves, black pepper, half a tablespoon of cumin, salt, and 3 cups of water, and blend until smooth.

Chop 2-3 pounds of beef chuck into chunks and season with salt and pepper.

Heat oil in a saucepan and sear the beef chuck pieces for about 3-4 minutes on each side until browned.

Transfer the seared beef to a pot and pour the blended sauce over it, ensuring all pieces are coated.

Cook on medium-low heat for about 3 hours, stirring every 30 minutes to ensure even cooking.

Once the meat is tender and easily shreds with a fork, transfer it to a bowl along with the sauce.

Chop the cooked beef into smaller shreds for the chimichangas.

Warm the flour tortillas until pliable, ensuring not to overcook them to prevent cracking.

Place two scoops of pinto beans, a portion of shredded beef, and cheese in the center of each tortilla.

Fold the outside edges of the tortilla inward, then roll it up tightly to form a burrito shape.

Heat a frying pan with oil and fry the chimichangas on both sides, ensuring to fry the edges as well.

Top the chimichangas with beef consome, cheese, and fresh guacamole, and drizzle with Mexican crema.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens