Crispy Lamb Chimichanga: A Mexican Delight

Ingredients

  • 500g of boneless lamb shoulder
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 cup of canned black beans
  • 1 cup of corn kernels
  • 2 teaspoons of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of oregano
  • Salt and pepper to taste
  • 1 cup of shredded cheddar cheese
  • 6 large flour tortillas
  • 2 cups of vegetable oil for frying
  • Sour cream, salsa, and guacamole for serving

Steps and instructions

  1. Cut the lamb shoulder into small cubes, season with salt, pepper, chili powder, cumin, and oregano.
  2. Heat a large pan over medium heat with a few tablespoons of oil. Add the lamb and cook until browned. Remove from the pan and set aside.
  3. In the same pan, add the chopped onion, garlic, and bell peppers. Cook until the vegetables are softened.
  4. Add the chopped tomatoes, black beans, and corn to the pan. Cook for a few more minutes until the tomatoes are softened.
  5. Add the cooked lamb back into the pan and stir everything together. Adjust the seasoning if necessary. Let this mixture cool.
  6. Preheat your oil in a deep fryer or large pan to 375°F (190°C).
  7. Lay out the flour tortillas and divide the lamb mixture among them. Sprinkle shredded cheddar cheese on top of the lamb.
  8. Fold the sides of the tortilla in and then roll them up from the bottom to the top to form a sealed 'packet'. Repeat with the remaining tortillas and filling.
  9. Fry the chimichangas in the preheated oil for about 2-3 minutes on each side, until golden brown and crispy.
  10. Drain the chimichangas on paper towels, then serve hot with sour cream, salsa, and guacamole on the side.

Tools for making

Recipe variations

  • Use whole wheat tortillas instead of flour tortillas for a healthier option.
  • Replace lamb with chicken, beef, or pork.
  • Add diced jalapenos or hot sauce for an extra kick of heat.
  • Include cooked rice or quinoa in the filling for added texture.
  • Experiment with different types of cheese such as Monterey Jack, pepper jack, or feta.
  • Add sautéed mushrooms or spinach to the filling for a vegetarian option.
  • Instead of frying, brush the chimichangas with oil and bake them in the oven until crispy.
  • Serve with a side of Spanish rice or a fresh salad.
  • Garnish with chopped cilantro or green onions for added freshness.
  • For a gluten-free option, use gluten-free tortillas or wrap the filling in lettuce leaves.

Recipe overview

This delicious Lamb Chimichanga recipe offers a hearty meal perfect for those who love Mexican cuisine with a twist. Made with tender, juicy lamb and a medley of fresh vegetables and spices, all wrapped in a crispy, fried tortilla, it's a feast for the senses. This recipe takes you through the process of creating the flavorful lamb filling, assembling the chimichangas, and perfectly frying them to a golden brown. Enjoy these lamb chimichangas with a side of sour cream, salsa, and guacamole to complete your Mexican dining experience. With this recipe, you'll bring restaurant-quality chimichangas right into your own kitchen!

Common questions

  1. Can I use a different type of meat instead of lamb?
    Yes, you can substitute the lamb with beef, chicken, or even pork if you prefer.
  2. Can I make this recipe vegetarian?
    Absolutely! You can omit the lamb and replace it with additional vegetables like mushrooms, zucchini, or eggplant.
  3. Can I bake the chimichangas instead of frying them?
    Yes, you can bake the chimichangas in a preheated oven at 400°F (200°C) for about 20-25 minutes or until they are crispy and golden brown.
  4. Can I make the chimichangas ahead of time?
    Yes, you can assemble the chimichangas ahead of time and store them covered in the refrigerator for up to 24 hours before frying or baking them.
  5. What can I serve with the chimichangas?
    Chimichangas are delicious on their own, but you can also serve them with rice, refried beans, or a side salad for a complete meal.
  6. Can I freeze the cooked chimichangas?
    Yes, you can freeze the cooked chimichangas. After frying or baking them, let them cool completely, then place them in an airtight container or freezer bag and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake in the oven until heated through.

Serving dishes and utensils

Origin stories

Chimichanga, a delightful deep-fried burrito, is a classic dish that has sparked a friendly feud between two U.S. cities. The cities of Tucson and Phoenix in Arizona both claim to be the birthplace of this crispy and delicious meal. The most colorful tale comes from Tucson's El Charro café, where in the mid-20th century, the chef accidentally dropped a pastry into the deep fryer. She began to utter a Spanish curse-word, but since her young nephew was present, she instead exclaimed "chimichanga", a nonsensical term equivalent to "thingamajig". That 'thingamajig' turned out to be a hit, quickly becoming a staple in Southwestern cuisine. Lamb chimichanga is a savory variation of the classic, bringing together the tender, juicy taste of lamb with the rich, hearty flavors of Southern American cooking.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.