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Crispy Beef Chimichangas | Crunchy & Juicy
(0)
30 min
Quick
Gurkerl Küche
Goldbraun ausgebackene mexikanische Chimichangas gefüllt mit würzigem Rinderfaschiertem, schwarzen Bohnen und geschmolzenem Cheddar – perfekt serviert mit kühlem Sauerrahm und frischem Koriander.
Preparation method
Prepare the filling
Finely chop the onion and garlic. Rinse the black beans in a sieve with cold water and drain well.
Heat 1 tbsp of sunflower oil in a pan. Fry the minced beef together with the onions and garlic over high heat for about 5 to 7 minutes until the meat is nicely browned and crumbly.
Stir in the tomato paste, cumin, smoked paprika, salt, and pepper, and fry for 1 minute. Add the drained black beans and gently toss everything for another 2 minutes. Remove the pan from the heat and allow the filling to cool slightly.
Chef's tip
For a lighter preparation, the chimichangas can also be brushed lightly all over with sunflower oil and baked directly in the oven at 200 °C fan for about 15 to 18 minutes until crispy.
This pairs wonderfully with fresh homemade guacamole or a fruity tomato salsa.
35 min
Quick
