Chimichangas are a popular Tex-Mex dish known for their crispy exterior and delicious filling. While their exact origin story is debated, chimichangas are believed to have originated in the southwestern United States, particularly in Arizona and Sonora, Mexico. This savory dish has become a staple in Mexican-American cuisine, beloved for its flavorful ingredients and satisfying crunch.

The exact origin of chimichangas is a subject of some debate, with several claims to its invention. One popular legend attributes the creation of chimichangas to a happy accident in Tucson, Arizona, in the mid-20th century. It is said that a cook at a Mexican restaurant accidentally dropped a burrito into the deep fryer, exclaiming “chimichanga” – a Spanish slang word roughly translating to “thingamajig” or “little thing.” The crispy, golden result was a pleasant surprise, and chimichangas quickly gained popularity.

Chimichangas are typically made by filling a flour tortilla with various ingredients such as shredded meat (beef, pork, or chicken), onions, tomatoes, green chilies, and seasonings. The filled tortilla is then folded, similar to a burrito, and deep-fried until crispy and golden brown. The result is a mouthwatering dish with a satisfying contrast of textures and a burst of flavors.

PREP/TOTAL TIME: 30 MIN.

MAKES: 12 SERVINGS

INGREDIENTS

• ¼ cup bacon grease
• 2 cups chopped or shredded cooked beef, pork, or chicken
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 2 cans (4 ounces each) chopped green chilies
• 1 large peeled boiled potato, diced
• 1 teaspoon salt
• 1½ teaspoons dried oregano
• 1 to 2 teaspoons chili powder (or to taste)
• 2 tablespoons minced fresh cilantro
• 12 large flour tortillas, warmed
• Canola oil
• Shredded cheddar cheese
• Sour cream
• Guacamole
• Salsa
• Shredded lettuce
• Chopped tomatoes
• Sliced ripe olives

INSTRUCTIONS

1. In a skillet, melt the bacon grease over medium heat. Cook the meat, onion, garlic, tomatoes, green chilies, and potato until the onion softens. Add the salt, oregano, chili powder, and cilantro; simmer for 2-3 minutes.
2. Place a scant ½ cup of the meat filling on each tortilla. Fold the tortilla envelope-style, similar to a burrito.
3. In a separate skillet or deep fryer, heat about ½ inch of canola oil to a temperature of 360°-375°F (182°-190°C). Carefully place the filled tortillas, seam side down, into the hot oil. Fry them until they become crispy and golden brown. Flip them over to brown the other side. Remove the chimichangas from the oil and drain them on a paper towel.
4. Place the fried chimichangas on a serving plate and top them with shredded cheese, a dollop of sour cream, guacamole, and salsa. Arrange shredded lettuce next to the chimichangas and top it with chopped tomatoes and sliced ripe olives.
5. Serve the chimichangas immediately, while they are still hot and crispy.

Chimichangas are best enjoyed when they are freshly fried, crispy on the outside, and filled with flavorful ingredients. The toppings and accompaniments can be customized to suit your taste, whether you prefer extra cheese, spicy salsa, or a generous dollop of guacamole. This savory dish is perfect for a festive meal or as a delightful treat to savor the flavors of Mexican cuisine with a Tex-Mex twist.