Tex Mex Chimichangas

Tex Mex Chimichangas


  • 4 tbsp Olive Oil
  • 50g Verkerks Chorizo, chopped
  • 1/2 medium Onion, sliced
  • 1 tsp Greggs crushed Garlic
  • 1 tsp Greggs Cumin
  • 1 tsb Greggs Dried Mixed Herbs to taste
  • 1 hot Chilli, deseeded & chopped
  • 250g Minced Beef
  • 1/2 Red Pepper, sliced
  • 1/2 tin chopped Tomatoes
  • ¼ cup black beans
  • ¼ cup grated cheese
  • Salt & Pepper to taste
  • Handful of chopped Coriander Leaves
  • 2 Flour Tortillas

The Social Cooking Way

1. Heat 1 tbsp of the oil in a pan and gently fry off the chorizo to release the spicy red oil.
2. Add onion and cook for a minute before adding garlic, herbs & spices. Cook until the onion has softened.
3. Push the onion mixture to the side of the pan whilst you fry off the mince. Mix together when the mince has browned.
4. Stir in the tomatoes and black beans add the peppers. Reduce down until you have a thick sauce.
5. Season with salt & pepper then stir in the coriander. Remove from the heat.
6. To make the Chimichanga, take a large, warm tortilla and place half of the filling just below the centre and top cheese. Fold the bottom of the tortilla up onto the meat sauce, then fold the sides over. Finish wrapping the Chimichanga by pulling the top of the tortilla over tightly to form a parcel. Secure in place with 3 tooth picks.
7. In a small pan, heat the oil. Shallow fry one Chimichanga at a time for a minute or so until lightly brown. Remove to a tray and allow oil to drain onto kitchen paper. Repeat with remaining Chimichanga
8. Transfer to the oven (preheated, 180°C) for 10-15 minutes until brown all over. Serve with Dirty rice and Sour Hoot Sauce.

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