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Shredded beef chimichangas


Chimichangas de carne de res by their Mexican name.


4 tortilla (12 inch flour tortillas)
8 c beef (cooked beef, shredded)
4 avocado (stone removed, peeled)
2 chili pepper (jalapeño chili)
1⁄4 c coriander (fresh leaves, finely chopped)


In a food processor, add two of the skinned, seeded avocados, sour cream, chiles, chili juice and cilantro. Process until thick and smooth.

Thinly slice the remaining two avocados & divide into 4 servings.

Use a tortilla warmer to warm tortillas in an oven or microwave.

Place 2 cups shredded beef and one serving of sliced avocado to each tortilla.

Fold and fry tortillas until crispy. Drain well on a paper towel.

To serve, add a warm, fried chimichanga to a plate and top with avocado sauce.

  • Two chimichangas and a bowl of salsa.
Total time
30 minutes
Cooking time
Preparation time
4 servings


See also our other recipe for chimichangas.

Other fillings can be used such as dried meet with rice or beans; marinated meat, cooked.


Mexican and American fusion

moderate, deep fry
breakfast, dinner
Mexican recipes
Food in Mexico