Chimichangas – deep-fried burritos with machaca, beans and cheese

Ingredients for 4 portions

• 1 tbspRapeseed oil, for the machaca
• ½Yellow onion, chopped
• 2Serrano chiles, finely chopped
• 2Tomatoes, chopped
• 200 gMachaca (dried shredded beef)
• ≈ 100 mlWater
• to tasteSalt
• 8Tortillas, large
• 400 gRefried beans
• 200 gChihuahua cheese, grated
• 6 tbspRapeseed oil, for deep-frying

On the side

• ½Lettuce, shredded
• 2Tomatoes, sliced
• 100 mlMexican crema

Method

1. Heat the oil for the machaca in a frying pan over a medium heat and soften the onion and chillies for 3 minutes. Add the chopped tomatoes and cook for 3 minutes more. Stir in the machaca and water and cook, stirring, for 4 minutes, until the liquid has been absorbed. Season with salt.
2. Warm the tortillas one at a time in a dry frying pan so they are soft and easy to roll.
3. Spread refried beans down the middle of each tortilla and top with machaca and cheese. Fold in the sides, roll up tightly and secure with a cocktail stick.
4. Shred the lettuce and slice the tomatoes for serving.
5. Heat plenty of oil, about 2 cm, in a deep frying pan to 180 °C. Fry the chimichangas two at a time, seam side down first, for 2–3 minutes a side until golden and crisp. Drain on kitchen paper and remove the cocktail sticks.
6. Serve the chimichangas straight away with the lettuce, tomato and a spoonful of crema.

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