Do you remember when you were a kid and were asked the question, “If you could only eat one thing for the rest of your life, what would it be?” My answer was ALWAYS chimichangas. Seriously, I thought (and a part of me still thinks) I could eat these shredded beef chimichangas every single day. Chimichangas are similar to burritos, except deep fried to create a crispy, golden tortilla shell around a flavorful filling, usually shredded chicken or beef. There is just something about a warm flour tortilla wrapped around spicy, tender Mexican shredded beef and fried up all nice and crispy on the outside, then topped with shredded cheese, lettuce, tomatoes, sour cream and guacamole that makes my soul sing like a mariachi band. If you are planning a Mexican-themed feast, be sure to serve these chimichangas with some Homemade Mexican Rice, Instant Pot Refried Beans, and Horchata (a creamy cinnamon agua fresca that is delicious!).
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Shredded Mexican Beef – Slow cooker shredded beef is tender, flavorful, and soaks up the spices and salsa beautifully. Vegetable Oil – Used for sautéing and frying, it helps cook the fillings and crisps up the tortillas to golden perfection. Large Yellow Onion – Adds a sweet, aromatic base to the filling, enhancing the overall flavor of the chimichangas. Green Chilies – Diced green chilies introduce a mild, tangy heat that’s essential for that signature Mexican zest. All-Purpose Flour – Helps thicken the beef filling, ensuring it’s hearty and rich. Salt, Ground Cumin, and Garlic Powder – These spices are key for achieving the authentic Mexican flavor profile, each adding its unique touch. Green Chili Salsa or Salsa Verde – Injects a vibrant, tangy kick to the filling, meshing well with the spices and beef. Beef Broth – Adds moisture and depth to the filling, helping to bind all the flavors together. Flour Tortillas – The wrapping for all the delicious filling, flour tortillas are pliable and hold up well to frying, ensuring a perfect chimichanga every time.
How to Make Homemade Beef Chimichangas
Tips for Success
Get my recipe for Slow Cooker Mexican Shredded Beef here! This recipe makes a lot of meat for chimichangas, so if you don’t want to make them all at once, you can freeze part of it for up to two months, then defrost and reheat to make more chimichangas another day. Don’t forget to taste the meat mixture before assembling the chimichangas. Adjusting the seasoning before wrapping ensures the final product is flavorful. Using tortillas that are too small can make wrapping difficult. Regular-size tortillas are usually the best choice for a good balance between filling and tortilla. The larger burrito-size tortillas make for easier wrapping, but then you end up with a lot more tortilla to meat ratio. Heating the tortillas makes them more pliable and less likely to crack when you roll them. Use damp paper towels wrapped around a stack of tortillas in the microwave for 60-90 seconds for best results. While it’s tempting to load up the tortillas, overfilling can cause breakages and make them difficult to fry. Stick to the recommended amount of filling. Make sure the toothpicks are placed effectively to keep the filling inside during frying. This prevents the filling from leaking out and the tortilla from unfolding. Start frying with the seam side down to help seal it with the heat, which keeps the chimichanga together better. If you want to bake your chimichangas instead of frying them, try setting the rolled-up chimichangas seam side down on a baking sheet and spraying the tops of each with cooking spray or brushing them with a little melted butter, then bake for 10-15 minutes in a 350°F oven until they turn a crispy golden brown on top.
Substitutions and Variations
If beef isn’t your preference, try shredded chicken, or pork. Each option offers a unique flavor and can be prepared similarly to the beef. The spice level can easily be adjusted by using a hot green chili salsa instead of mild, by increasing or decreasing the amount of chili powder, or by adding fresh jalapeños or other hot peppers to the filling for those who like it extra spicy. Experiment with different types of cheese for a new flavor. While cheddar is common, trying Monterey Jack, Pepper Jack, or even a Mexican cheese blend can add a different dimension to your chimichangas. Change up the toppings and sides based on what’s available or preferred. Instead of traditional salsa or pico de gallo, try mango salsa for a sweet twist, or add a dollop of Greek yogurt instead of sour cream for a tangier flavor. If you don’t have green chili salsa, any type of chunky salsa will work, although it will alter the flavor profile slightly. For those who need a gluten-free option, swap the flour tortillas for gluten-free tortillas and use a gluten-free flour blend to thicken the filling.
More Mexican Food Recipes You’ll Love
Green Chili Chicken Chimichangas Tex-Mex Doritos Taco Salad Blackened Salmon Tacos Vegetarian Swiss Chard and Pinto Bean Burritos Authentic Carne Asada Recipe Grilled Mexican Street Corn Recipe Whole Roasted Mexican Chicken with Vegetables Grilled Pork Tacos al Pastor
Originally published April 2017. Updated in April 2024 with new images and more helpful content, although the recipe is the same. If the oil is too hot, the chimichangas will burn on the outside before heating through. If it’s too cool, they’ll absorb too much oil and become greasy. Fry in batches if necessary as overcrowding can lower the oil temperature and lead to soggy chimichangas.
Horchata Mexican Drink Recipe
The BEST Homemade Guacamole
Easy Mexican Restaurant-Style Salsa
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