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Author:
Franco Salzillo
Contrary to common belief, chimichangas are not a Mexican dish but a specialty originally from Southern USA, most likely from Arizona. Chimichanga doesn’t mean anything in Spanish or any other language, but it is now well recognized as a term used to describe a now popular dish.
A chimichanga is a crispy, deep-fried burrito. A tightly tuck tortilla filled with anything you want, and that’s where the fun starts. The problem with chimichangas is that they are greasy when deep-fried, but here’s the deal — they’re not if you use an air fryer.
To make chimichangas, you need wheat flour tortillas. Everything else is optional. Our recipe below combines ground beef and chorizo for a rich and meaty filling, taken over the top with a few cheese slices. You can fill yours with shredded chicken, pulled pork or just veggies. Chimichangas can contain anything from rice and beans to steak cooked in adobo. Any Mexican-inspired stew can become an excellent chimichanga filling.
We’re toping our chimichangas with homemade guacamole, too. The salsa is fresh and tart, contrasting with the hearty filling. No matter the filling, serve your chimichangas with salsa.
Since chimichangas are fried goodies, they go insanely well with potato wedges and French fries. You might also want to have a few roasted veggies on the side to balance things out. Using fresh ingredients is critical, as it is one of the signature traits of Mexican and Tex-Mex food.
In a skillet, sauté the onion and garlic until fragrant and translucent. Reserve a tablespoon of raw white onion for the sauce.
Add the chorizo and cook until browned.
Incorporate the ground beef, season with salt and pepper, and cook until browned.
Fill each wheat flour tortilla with the chorizo and beef mixture and fold to form a tight packet or chimichanga.
Spray the chimichangas with cooking oil and place them in the air fryer basket.
Preheat the air fryer to 380°F.
Air fry the chimichangas for 5 minutes until golden.
For the sauce, combine the tomato, onion, cilantro and lime juice.
Serve the chimichangas whole or sliced in half and top them with a tablespoon of salsa.
