Shaved Steak Chimichanga Recipe

Combine all of the steak marinade ingredients in a large bowl and mix until the meat is evenly coated. Set aside for 20 minutes or for up to 8 hours in the refrigerator.

Meanwhile, place the cilantro-lime crema ingredients in a food processor and pulse until the cilantro is finely chopped and the mixture is smooth. Set aside.

In a saucepan, combine the rice and water and bring to a boil. Once boiling, set the heat to low and cover. Steam until the water is absorbed, about 20 minutes, then fluff with a fork and set aside.

To sear the steak, heat a skillet over medium-high heat, then add the meat and remaining marinade. Cook until well browned, then remove from heat.

To deep fry the chimichangas, add 2 quarts of oil to a large pot and bring to 350 F on the stovetop.

Meanwhile, assemble the burritos. Top one tortilla with 1/4 cup each of rice, shaved steak, and pepper jack cheese, as well as 2 tablespoons of cilantro-lime crema. Fold in the sides of the tortilla and roll from the bottom, wrapping the tortilla around the fillings. Once rolled, secure the ends with 2 toothpicks. Repeat with 3 more tortillas or until the fillings are gone.

To fry the chimichangas, use kitchen tongs to carefully lower 1 or 2 burritos at a time into the frying oil. Cook on one side until golden brown, then flip over and continue to fry, holding in place with tongs as necessary. Once completely golden on all sides, remove from the oil and place on a wire rack to drain. Repeat with the remaining burritos.

To serve, dress the chimichangas with diced onion, radishes, and the remaining crema and cilantro.

Equipment Needed

Spice Level: