Chimichanga is a type of burrito which is deep fried, a popular dish in the US South West as well as some parts in Mexico. Usually this dish is prepared similar to burrito where flour tortilla is filled with ingredients like beans, rice, cheese and meats like beef and chicken, it is then tightly sealed and then deep fried.

The origins of this dish is still under debate as there are several claims to this recipe. One claim states that in 1922 Monica Flin the founder of the restaurant called El Charro accidentally dropped a pastry into a deep fryer as a result she uttered some Spanish curse word “chingada”” which means “to be [email protected]<#ed, screwed or damned”, they said it was where the word chimichanga came from. Another claim was that this dish was first served in the 1920’s at a restaurant called “George’s Ole” in Phoenix, Arizona but no special story was mentioned. And the final claim states that in Macayo’s Mexican Kitchen in Phoenix, Arizona the founder Woody Johnson created the dish in 1946 by recycling unsold burritos by throwing them into a deep fryer and serve it to people who dine in late in the day; it became popular in his restaurant and became a permanent menu. Lots of good stories, so who do you think have the right claim? Experts say the most possible one would be the last version.

Chimichanga Wide

On my personal opinion chimichangas are a very good snack having said that I find them best in small amounts as this tends to be so filling, but if you will be consuming it for dinner or lunch then go ahead splurge on this lovely Mexican dish. Filling for chimichanga can vary from pulled pork, chopped steak and the most popular ones are the minced meat, today we will be preparing it with roast pork leg that we seasoned with some spices like cumin, cayenne and onions.

  • 12 pcs flour tortillas
  • oil, for frying
  • sour cream, to serve
  • jalapeno peppers, to serve
  • cilantro, to garnish
  • goats cheese feta, crumbled
Roasted Pulled Pork Filling
  • 2 kg pork shoulder, bone in and skin on (thicker fat preferred)
  • ½ cup of water
  • 1 large onion, thinly sliced
  • 2 tsp cumin
  • 2 pcs jalapeno, finely chopped
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil
Fresh Tomato Salsa
  • 4 tomatoes, seeded and diced
  • 1 green capsicum, seeded and finely diced
  • 1⁄2 white onion, finely chopped
  • ½ tsp sugar
  • 2 garlic cloves, minced
  • 2 tbsp chopped cilantro
  • 1 jalapeno, seeded and finely chopped
  • juice of 1 lime
  • salt
Fresh Tomato Salsa
  1. Combine all salsa ingredients in a bowl.
  2. Set aside and refrigerate for at least a day before serving your chimichanga
Roasted Pulled Pork Filling
  1. Generously season the pork with salt and pepper.
  2. Place in a pork in a roasting pan and add water. Roast in a 180C preheated oven for 3 hours or until pork is fork tender. Once cooked remove from oven and let it cool.
  3. In a large pan add oil then sauté onions, cook in medium low heat until its caramelized. Add the garlic, cumin and jalapeno, cook for 2 more minutes.
  4. Pull meat apart removing the skin but keeping the fat, place in the pan and continue to cook until onions and flavours is combined with the meat thoroughly. You may need to add a bit of water to hydrate mixture.
  1. Prepare a deep fryer, set to 180C
  2. Fill tortillas with meat and goats cheese feta (amount according to your liking), fold the sides, roll and seal with toothpicks to secure. Do it with the remaining tortillas.
  3. Deep fry chimichangas in a deep fryer for 3 to 4 minutes or until golden brown, remove from fryer then drain in paper towel lined plates.
  4. Place chimichanga in a serving platter, serve with sour cream, chopped cilantro, jalapenos and tomato salsa.


Chimichanga Open


No Responses

  1. Oh my – these look fabulous! Only to be enjoyed occasionally though. 😀
    Have a happy weekend.
    🙂 Mandy

  2. Chimichangas are such a fabulous treat! I agree that the last story seems the most plausible.

  3. Now this is definitely an American invention, if you ask me. I mean just look at it. Great stories and recipe.

  4. wok with ray says:

    Chimichanga is one of my favorite dish to order not from a Mexican restaurant but from a Mexican food truck. Restaurants sometimes hold off on all of the down-to-earth ingredients but the food truck’s beautiful lady behind the fryer will just go all the way on the yumsters!! Now, you made hungry and look for that truck! 🙂

  5. sweetflours says:

    I love chimichangas but, they are definitely a SPLURGE. One that is worth it. Yours look great.

  6. nice but will replace the beef with lamb or mutton.

  7. I’ve heard of this dish before but never actually saw it. Looks delicious and I should definitely give it a try at restaurant first. Making them in small sizes is an excellent idea. Mexican food tend to be quite a large portion and I like the idea of mini size!

  8. You can’t go wrong with Chimichangas…put me down for a plate full please.

  9. ceciliag says:

    have I told you lately how much i love your food.. c

  10. I have heard about this but unfortunately never tried it. Look at it, whats not to like. How many did you have?:) Have a great weekend

  11. Meri says:

    I’ve never eaten a chimichanga but I love to say the name!

  12. Bunny Eats Design says:

    I’ve never seen or eaten a chimichanga before, but this reminds me of a wonton. Both have fantastic sounding names 🙂

  13. Sissi says:

    The name sounds really funny, but the dish seriously good!

  14. Love 2 Type says:

    yum yum.. i love mexican foods but haven’t tried this yet..

  15. Oh, I haven’t had a Chimichanga in such a long time. I never knew how to make these so thank you for posting this.

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