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Crispy Beef Chimichangas | Street Food Hit
(0)
35 min
Quick
Gurkerl Küche
Knusprige Rindfleisch-Chimichangas aus dem Backrohr: Große Weizentortillas gefüllt mit würzig gebratenem Rinderfaschierten, aromatischen schwarzen Bohnen, Paradeismark und schmelzendem Cheddar. Außen kross gebacken, innen saftig und käsig. Serviert mit kühlem Sauerrahm, Koriander und Limette – mexikanisches Streetfood für zu Hause!
Preparation method
Preparation & Filling
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Finely dice the red onion and finely chop the garlic cloves. Rinse the black beans in a colander and drain well.
Heat 1 tbsp of sunflower oil in a wide frying pan. Sauté the red onion and garlic over medium heat for about 2 minutes until translucent. Add the minced beef and fry over high heat, breaking it up until cooked through and lightly browned.
Stir in the tomato paste, smoked paprika, and ground cumin and cook for 1 minute. Add the drained black beans and season generously with fine salt and black pepper. Lightly mash some of the beans with a wooden spoon so the filling binds together nicely and stays juicy. Remove the pan from the heat.
Chef's tip
For maximum crispiness, switch the oven to convection or the grill setting for the last 3 minutes – this makes the tortilla shell extra crisp.
The filling can easily be prepared a day in advance. If added to the tortillas cold, the baking time in the oven increases by about 3–4 minutes.
35 min
Quick
