Beef, Potato and Anaheim Chimichanga

Ingredients

• 907 g (2 pounds)beef chuck, round or stewing meat, cut into 2.5–5 cm pieces
• 1/2white onion
• 6garlic cloves, peeled
• 2 teaspoonskosher or sea salt
• 1 teaspoonwhole black peppercorns
• 3bay leaves
• 1 teaspoondried oregano
• 1/2 teaspooncoriander seeds
• 1/2 teaspooncumin seeds
• 30 ml (2 tablespoons)vegetable oil
• 150 g (1 cup)chopped white onion
• 340 g (3/4 pound; 3 medium; about 2 cups)potatoes, peeled and diced
• 1 teaspoon, dividedkosher or sea salt
• 227 g (1/2 pound)ripe Roma tomatoes, cored and diced
• 4fresh Anaheim chiles, roasted, peeled, seeded and diced
• 8 to 12large flour tortillas
• 30 ml (2 tablespoons)vegetable oil
• 60 g (2 cups)shredded romaine or iceberg lettuce
• 120 g (1 cup)crumbled queso fresco
• Optional; to tasteMexican crema
• Optional; to tastediced tomato
• Optional; to tasteripe diced avocado
• To tasteSonoran Roasted Salsa or salsa of your choice

Instructions

1. 1

   Boil the beef

   Put the beef in a large soup pot or casserole, cover with water and bring to a rolling boil over high heat. Skim off any foam, then add the halved onion, garlic, 2 teaspoons salt, peppercorns, bay leaves, oregano, coriander and cumin seeds. Stir, reduce the heat to medium-low, cover and cook for 1 1/2 hours, until the beef is fork-tender and easy to shred. Remove from the heat.

2. 2

   Shred the beef

   Lift the beef out of the broth and set it aside. Strain the broth and reserve 1 1/2 cups for later; store or freeze the remainder for another use if desired. When the meat is cool enough to handle, shred it or chop it into smaller pieces.

3. 3

   Cook the vegetables

   Heat 2 tablespoons oil in a large, wide casserole or skillet over medium heat. Add the chopped onion and potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring now and then, until the onion softens and the potatoes begin to brown. Stir in the tomatoes and cook for 3 to 5 minutes, until soft and mushy.

4. 4

   Finish the filling

   Add the chiles and the remaining 1/2 teaspoon salt, then cook for 3 to 4 minutes, stirring often, until the mixture is well blended and seasoned. Stir in the shredded beef and reserved broth. Cook until most of the broth has been absorbed, the potatoes are completely soft and the filling is cohesive, moist but not wet.

5. 5

   Warm the tortillas

   Heat a comal, griddle or skillet over medium-low heat for at least 3 to 4 minutes. Warm the tortillas a couple at a time, or one at a time if necessary, for about 1 minute per side, until heated through. Remove them from the pan.

6. 6

   Fold the parcels

   Working with one tortilla at a time, add a couple of generous spoonfuls of the beef filling. Roll it over the filling, fold in the sides after the first roll, then continue rolling to make an elongated, burrito-shaped parcel.

7. 7

   Fry and serve

   Heat 2 tablespoons oil in a skillet over medium heat. When hot, place the chimichangas seam-side down and fry for 1 minute on each side, until lightly coloured. Serve with lettuce and queso fresco, plus crema, tomato, avocado and salsa if desired.

What is a beef and potato chimichanga?

A chimichanga is a filled flour tortilla folded into a parcel and fried. It is associated with Mexican-American cooking, particularly in the north of Mexico and the south-western United States.

This version pairs shredded, seasoned beef with potatoes and roasted Anaheim chiles. The long-cooked meat and a little of its broth make a savoury filling, while the final pan-fry gives the tortilla a lightly crisp exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 39g protein, 59g carbs, 34g fat.

The beef provides most of the protein and contributes much of the fat, while the tortillas and potatoes supply most of the carbohydrates. Frying oil and queso fresco add further fat, and the seasoned beef and toppings contribute sodium. Serve with plenty of lettuce or other fresh vegetables, and add salsa to taste for a more balanced plate.

Build flavour into the beef

Aromatic broth: Simmering the beef with onion, garlic, bay, oregano, peppercorns, coriander and cumin seasons the meat as it becomes tender. Keep the reserved broth; it brings that flavour back into the filling.

Tenderness: The beef is ready when a fork pulls it apart easily. If it still feels firm, continue cooking until it reaches that cue rather than relying on the clock alone.

Get the filling texture right

Potatoes first: Give the onion and diced potatoes about 10 minutes in the pan so the onion softens and the potatoes start to brown. They finish cooking after the broth is added.

Moisture: Add the reserved broth and cook until most of it has been absorbed and the potatoes are soft. The mixture should hold together and feel moist, not loose or wet, so it stays inside the tortillas.

Roast and add the chiles

Prepare the chiles: Roast, peel and seed the Anaheim chiles before dicing them, as specified in the recipe. Stir them into the tomato and potato mixture with the second portion of salt.

Blend the flavours: A few minutes of cooking helps the chiles combine with the softened vegetables and beef. Stir regularly so the filling cooks evenly.

Fold without tearing

Warm tortillas: Heating each tortilla for about a minute per side makes it pliable enough to roll. Keep them warm while you work so they are less likely to crack.

Seal the parcel: Place the filling in the centre, roll once, fold in both sides, then finish rolling. Avoid overfilling; a generous couple of spoonfuls is easier to enclose than a packed tortilla.

Pan-fry and serve

Seam-side down: Start each parcel with its seam against the hot pan to help it hold its shape. Fry for about 1 minute per side, just until lightly coloured.

To finish: Serve with shredded lettuce and queso fresco, and add crema, diced tomato, avocado or salsa if you like. A fresh salad or simply dressed vegetables make a good accompaniment.

Recipe notes & tips

• Cut the potatoes into evenly sized dice so they cook at a similar rate.
• Reserve exactly 1 1/2 cups of strained broth for the filling.
• Let the beef cool enough to handle before shredding it.
• Cook the filling until it is moist but not wet to make the parcels easier to fold.
• Warm tortillas in batches and keep them covered while you assemble the chimichangas.
• Fry the parcels seam-side down first to help them stay closed.

Variations

• Choose your tortilla: Use 8 large tortillas for fuller parcels or up to 12 for smaller ones.
• Change the salsa: Serve with Sonoran Roasted Salsa or another salsa you enjoy.
• Add avocado: Top each serving with ripe diced avocado for a creamy contrast.
• Use extra greens: Add more shredded lettuce at the table for freshness and crunch.
• Serve with crema: Add Mexican crema as an optional cool, tangy topping.

Common mistakes to avoid

• Shredding too early: Let the beef cool enough to handle so it is easier and safer to pull apart.
• Using wet filling: Cook until most of the broth has absorbed; a loose filling can escape during rolling.
• Skipping the tortilla warm-up: Heat each tortilla through first so it bends without splitting.
• Overfilling: Use a couple of generous spoonfuls and leave room to fold in the sides.
• Frying seam-side up: Begin seam-side down to help the parcel hold together.
• Cooking the potatoes too quickly: Stir occasionally over medium heat and let them soften fully in the broth.

How to store

Refrigerate leftover cooked filling in an airtight container for up to 3 days. Store assembled, unfried chimichangas separately from toppings and fry them when ready to serve; reheat cooked parcels in a skillet or oven until hot, as microwaving can soften the tortilla.

Frequently asked questions