1970-1989 - Southwestern Tex-Mex restaurants and Mexican-American communities

Chimichangas

Name: Chimichangas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large flour tortillas; 1 pound cooked shredded beef or chicken; 1 cup cooked refried beans or whole beans; 1 cup shredded cheddar or Monterey Jack cheese; 1/2 cup diced onion; 1/2 cup salsa; 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; Vegetable oil for deep frying; Optional toppings: sour cream, guacamole, diced tomatoes, chopped cilantro

Chimichangas are an iconic Tex-Mex dish featuring deep-fried burritos filled with savory ingredients like meat, cheese, and beans. Emerging in the United States between the 1970s and 1980s, they combine traditional Mexican elements with the American preference for fried foods and convenience. Often enjoyed at tailgates and casual gatherings, chimichangas showcase fusion cuisine blending Mexican-American culinary traditions with fast food culture.

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Difficulty

Medium

Prep time

25 minutes

Cook time

20 minutes

Total time

45 minutes

Servings

4 servings

Region

Texas and the Southwest

Era introduced

1970-1989

Introduced by

Southwestern Tex-Mex restaurants and Mexican-American communities

Recipe tools

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The Story

Chimichangas are a Tex-Mex innovation that gained popularity in the United States during the late 20th century. They transform the burrito by deep-frying it to a crispy golden brown, offering a textural contrast that appealed to American tastes for fried foods. Their filling often includes seasoned meat, beans, and cheese, wrapped in a flour tortilla. This dish epitomizes culinary fusion born in Southwestern border regions and spread to wider American fast-food and casual dining menus, especially favored at social gatherings like tailgate parties.

Ingredients

4 large flour tortillas
1 pound cooked shredded beef or chicken
1 cup cooked refried beans or whole beans
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup diced onion
1/2 cup salsa
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Vegetable oil for deep frying
Optional toppings: sour cream, guacamole, diced tomatoes, chopped cilantro

Equipment

Large pot
Skillet
Deep fryer or heavy pot
Cutting board
Chef's knife
Mixing bowl
Spatula
Measuring cups and spoons

Directions

In a mixing bowl, combine shredded meat, beans, onion, salsa, cumin, chili powder, salt, and pepper.
Warm tortillas slightly to make them pliable.
Place a generous amount of filling in the center of each tortilla.
Sprinkle cheese over the filling.
Fold the sides of the tortilla over the filling and roll tightly to form burritos.
Heat vegetable oil in a deep frying pan or deep fryer to 350F (175C).
Fry each burrito until golden brown and crispy, about 3 to 4 minutes on each side, turning carefully.
Drain on paper towels.
Serve hot with optional toppings like sour cream and guacamole.