Crispy Beef Cheese Chimichangas (Print Version)

# Ingredients:

→ Beef Filling

01 - 450 g lean ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - Salt and black pepper, to taste

→ Assembly

07 - 100 g sharp cheddar cheese, shredded
08 - 6 large flour tortillas
09 - Vegetable oil, for deep frying

# Instructions:

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.

# Notes:

01 - Maintain oil temperature at 175°C for optimal crispiness.
02 - Avoid overfilling tortillas to prevent leakage or bursting while frying.
03 - Preparation can be completed ahead of time; refrigerate until ready to fry.
04 - Serve with salsa, guacamole, or sour cream, and accompany with rice, beans, or salad.