01 -
Heat a large skillet over medium heat and cook the diced onion until golden and fragrant, about 5–6 minutes.
02 -
Add the minced garlic and ground beef to the skillet. Cook, breaking the beef apart with a spoon, until browned and cooked through.
03 -
Stir in the cumin, chili powder, salt, and black pepper. Cook for 1 minute until the spices are well distributed and aromatic.
04 -
Remove from heat and fold in the shredded cheddar cheese until fully melted and combined with the beef mixture.
05 -
Heat the tortillas briefly in the microwave or a dry skillet to make them pliable for rolling.
06 -
Place approximately 80 ml of beef and cheese filling in the center of each tortilla. Roll tightly, tucking in the ends to form secure parcels.
07 -
Pour about 5 cm of vegetable oil into a heavy-bottomed pot or deep skillet and heat to 175°C. Ensure oil sizzles when tested with a small piece of tortilla.
08 -
Carefully place the filled tortillas seam-side down in the hot oil and fry for 3–4 minutes per side, turning until crisply golden.
09 -
Remove chimichangas with a slotted spoon or tongs and drain on paper towels. Serve immediately with preferred accompaniments.