Ingredients:

  • 1 lb ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth
  • 8 large flour tortillas
  • 2 cups shredded Mexican blend cheese
  • 2 cups vegetable oil

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add diced onion and cook until translucent, about 3 minutes.
  2. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the meat is browned and no pink remains.
  3. Stir in the minced garlic, chili powder, cumin, paprika, salt, and pepper.
  4. Pour in the beef broth. Simmer for 3-5 minutes until the liquid has completely evaporated to ensure the filling is not too moist. Remove from heat and let cool slightly.
  5. Quickly warm the tortillas in a dry pan for 10 seconds per side to make them pliable.
  6. Place approximately 1/3 cup of the beef mixture in the center of each tortilla.
  7. Top the beef with a portion of shredded cheese (approximately 1/4 cup per tortilla), fold in the sides, and roll tightly to seal.
  8. Heat vegetable oil in a skillet to 350°F (175°C). Place chimichangas seam-side down in the oil and fry until golden brown on all sides.
  9. Transfer to a paper towel-lined plate to drain excess oil before serving.