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How Do Beef Chimichangas Taste?
Chimichangas and burritos have a lot in common. Up until cooking, both are prepared similarly. Stuffing that has been heated and warmed tortillas are used to make burritos. Chimichangas are similar to burritos in this regard, but after being stuffed, the tortilla is deep-fried to give it more flavor and crispiness.
Deep frying increases the amount of oil in the dish, which increases the calorie content. Hence, shallow oil pan frying greatly improves the health of the food while maintaining its deliciousness.
The Chimichangas’ Beef’s Frying Oil
The pan-frying method I use for my beef chimichanga recipe asks for avocado oil. You can substitute another fat for butter, bacon fat, or olive oil, but those have a lower smoke point. The temperature at which an oil or fat begins to smoke and subsequently turns rancid is known as the “smoke point.” Since it creates harmful free radicals in the body, rancid oil or fat is bad.
Avocado oil has a very high smoke point (500+ degrees Fahrenheit), however in my recipe, this temperature is never reached as long as you don’t turn up the heat above what I recommend. The end result is pan-fried beef chimichangas that are properly brown and crispy without turning the oil sour!
Top Concepts
There are a lot of different topping options for these beef chimichangas. These pickled red onions are great piled high. They increase the flavor and the crunch factor.
Other options include sour cream, salsa, lettuce, cilantro, tomatoes, jalapenos, ranch dressing, beans (up to 1/4 cup are allowed on Trim Healthy Mama’s S setting), beans, and so forth. Even adding bacon pieces would be unconventional!
List of Side Dishes
The only vegetables in this dish are the toppings, which may or may not be vegetables (but not much). This dish is high in beef.
As a result, I advise eating it with some non-starchy green vegetables on the side, such as asparagus, broccoli, or brussels sprouts. It would go well with a side salad or some cauliflower rice seasoned with Mexican spices.
Keto Mexican Chimichangas
Keto Mexican Chimichangas. Hers(my mother) was essentially the same, except she would fry them in unhealthy oil and use tortillas that were off-plan and high in carbohydrates.
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Prep Time 30 minutes mins
Cook Time 8 hours hrs
Course Main Course
Cuisine Mexican
Servings 8 Chimichangas
Calories 380 kcal
Ingredients
for Beef
- a teaspoon of avocado oil
- 3 lbs. of boneless beef roast with extra fat removed
- 1/2 teaspoon of black pepper, ground
- ONE tsp. of ground cumin, TWO tsp. of mineral salt
- Oregano, dried, two tablespoons
- 10 grammes of chilli powder
- lime juice, 2 tablespoons
- 1 can (approximately 4 ounces) (about 4 ounces) green chilies, diced
- 1/4 cup of tomato paste
- 1 cup of beef stock or broth
Other Substances
- 8 low-carb tortillas, two tablespoons of avocado oil, and optional toppings
Instructions
For Beef
1 tablespoon of avocado oil has been heated in a skillet over medium heat. The meat should be seared on all sides with tongs. Although optional, this step adds a lot of flavor. Save this pan for a future use.
In a slow cooker's crock, add the seared steak and the additional meat ingredients. Cook(low heat)for EIGHT-TWELVEhours.
Creating a chimi-hanga
On a plate, arrange a few paper towels; keep them aside.
Add an additional 2 tablespoons of avocado oil to the skillet you used to sear the beef, and heat it over medium-low heat. When the oil bubbles when the handle of a wooden spoon is inserted, it is ready.
Microwave the tortillas for about a minute while the oil is getting hot (if you have a tortilla warmer, use that).
Shake off any leftover liquid before adding 1/4 to 1/2 cup of the meat to each warm tortilla. Then, fold the tortilla in half.
As many chimichangas as will fit should be placed seam-side down in the hot oil. To prevent oil from spilling everywhere, cover with a splatter screen.
Use tongs to turn the chimichangas to the top and continue pan frying for an additional 2 or 3 minutes, or until the desired level of golden brownness is reached. The sides and ends can also be pan-fried by either holding them in the oil or leaning them on the skillet's side. Please keep in mind that any juice that spills into the oil will cause it to splutter.
Take Chinchilla out of the oil. Put on a plate covered with paper towels. Till they are all cooked, keep cooking the remaining chimichangas.
Serve with desired garnishes and take pleasure in!
Notes
NUTRITION
1 chimichanga per serving
Energy: 380 kcal
6g carbs
34g of protein
Fat: 25g
3g of fibre
Net 3g carbs
Keyword Keto Mexican Chimichangas
