Serve with almond red sauce and jalapeño cream sauce. Prepare the sauces and reserve while cooking chimichangas. Traditional Mexican garnish such as shredded lettuce and cheese, sour cream, guacamole also go well with chimichangas.


1 lb beef (ground of minced)
1⁄4 c onion (finely chopped)
1 clv garlic (finely chopped)
1⁄4 c almond (slivered)
1⁄4 c raisin
1 T vinegar (red wine vinegar)
1⁄2 t salt
1⁄4 t cinnamon (powder)
1⁄8 t clove (powder)
4 oz chili pepper (green chili, chopped, 1 can)
1 c tomato (1 medium)
8 tortilla (flour tortillas, warmed)
1 egg (large, beaten)
2 T butter (softened, only for the baked option)


  1. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally.
  2. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of the tortilla up about 1 inch over the beef mixture. Fold right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal.

Fried chimichangas

  1. Heat vegetable oil, about 1 inch, to 365° F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes.
  2. Keep warm in 300° F Oven.

Baked chimichangas

  1. Heat oven to 500° F.
  2. Brush each chimichanga with butter or margarine.
  3. Place seam sides down in ingreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes.


Tortillas should be 10-inches in diameter.

4 servings
Preparation time
Cooking time
Total time
1 hour, 30 minutes

tortilla and filling