Beef Chimichangas

A chimichanga is essentially a deep-fried burrito, and the key is the beef mix - it needs to be well-seasoned, slightly crispy in places, and not wet. Wet filling steams the tortilla from the inside and you lose the crunch. Get the beef right, fold it tight, fry it golden. That's it.

Beef filling - ingredients

• 500g ground beef
• 1 medium onion, finely diced
• 2 tbsp taco seasoning — a standard packet covers this amount of beef
• ¼ tsp cayenne pepper — start here, add more to taste
• ½ tsp dried oregano
• ½ tsp ground cumin — extra on top of what's already in the taco seasoning
• 1–2 tbsp oil
• Salt, to taste

To assemble

• 2–3 large flour tortillas — burrito-size, the biggest you can get
• Grated cheese — cheddar or a meltable blend
• Neutral oil, for frying — enough to shallow fry, about 1–2 cm in the pan

To serve

• Sour cream
• Salsa or hot sauce
• Optional: guacamole, jalapeños, shredded lettuce

Method

The beef filling

1. Heat oil in a pan over medium-high heat. Add the diced onion and fry until soft and slightly golden - about 5 minutes. You want a bit of colour on them, not just softened.

2. Add the ground beef. Break it up as it cooks and let it sit without stirring too often - you want it to get some crispiness and colour, not steam. Cook until browned throughout, about 7–8 minutes.

3. Add the taco seasoning, cayenne, oregano, and cumin. Stir well so everything coats the beef evenly. Taste it now - adjust cayenne if you want more heat, add a pinch of salt if it needs it.

4. Let it cook for another 2–3 minutes, stirring occasionally, so the spices toast into the meat. You want the mix slightly crispy and dry in places - not wet, not saucy. If there's excess moisture in the pan, turn up the heat briefly to cook it off. This step is what stops the tortilla going soggy.

Assembling and frying

1. Warm the tortillas briefly in a dry pan or microwave so they're pliable and won't crack when you fold them.

2. Lay a tortilla flat. Spoon the beef mix into the centre - don't overfill, you need room to fold. Add a good handful of cheese on top of the beef.

3. Fold: bring the two sides in first (left and right), then roll from the bottom up, pulling it tight as you go. The seam should be on the underside. If it won't stay closed, use a toothpick to hold it - remove before serving.

4. Heat 1–2 cm of neutral oil in a pan over medium-high heat. Test with a small piece of tortilla - it should sizzle immediately. Place the chimichangas seam-side down first to seal them. Fry for 2–3 minutes per side until deep golden and crispy all over.

5. Lift onto kitchen paper for a minute to drain. Serve immediately with sour cream and salsa alongside.