When I was young, I would spend a few weeks every year at my grandparents house in Idaho. There, I was taught how to cook and do yarn crafts from my aunt, bake and paint by my grandmother, and fish and birdwatch by my grandfather.
One of the first meals I can remember making was this “chimichanga.” My aunt put me to work chopping lettuce and tomatoes and browning the meat as she whirled around the kitchen preparing this dish.
As a child, I thought this was a truly laborious recipe but let me tell you, it’s SO EASY. Perhaps we had gotten more fancy with it when I was younger (I thiiiiink we made guacamole also), but seriously. So good, for so little work. Also, one of the best things about this is that you can save leftover fillings and make a fresh-tasting chimichanga in less than 10 minutes.
- ½ lb ground beef
- ½ lb chorizo sausage
- 1 onion, chopped
- 1 - 4oz can green chilies
- ½ tsp chili powder
- ½ tsp cumin
- salt & pepper
- Burrito Tortillas
- Vegetable oil
- Shredded lettuce
- 1 can crushed tomatoes
- Sour Cream
- Mexican Cheese
- Brown the beef and sausage with the seasonings. Drain.
- Add the onions and sauté until soft.
- Add the green chilis and set the meat mixture aside.
- Soften large flour tortillas by covering them with a damp paper towel and placing them in a microwave for 30 seconds.
- Place meat mixture in tortilla, top with cheese, and fold like a burrito.
- Heat a small amount of oil in a skillet and then place the "burrito" seam side down. Fry until browned, and then flip.
- To serve, place chimichanga on a bed of lettuce and crushed tomatoes and top with sour cream and cheese.
This is one of my go-to comfort foods when things get stressful! It reminds me of sunny days and fun times. If you find yourself in a similar situation while making this, there’s nothing quite as optimistic as Doris Day’s “Que Sera Sera.” 🙂