Once you bite into this hot and crispy treat, you may never want a soft burrito again!
Who doesn’t love a burrito? That soft, flour tortilla stuffed with savory meat and tangy, melty cheese? It’s the kind of dish that seems impossible to improve. Don’t you agree? That is, until you turn it into a chimichanga—otherwise known as a fried burrito—adding an irresistible crispy crunch to every delectable bite.
Sometimes, the best inventions happen by accident. One story of the fried burrito’s origins credits Monica Flin, founder of Tucson’s oldest Mexican restaurant, El Charro. According to the tale, in the 1950s, she accidentally dropped a burrito in hot oil, leading to a new, spectacular dish. But then there’s Woody Johnson’s story. The owner of Macayo’s Mexican Kitchen in Phoenix claims that in 1946, he invented the fried burrito by also dropping a soft burrito into the deep fryer. I guess the only thing we can be sure of is that it was a (delicious!) accident waiting to happen in Arizona!
This simple recipe for fried burritos gets its punch of flavor from mixing the salsa into the ground beef and onion mixture. Before folding and frying, sharp cheddar cheese is added for even more goodness. The trick to folding the burritos so that the filling doesn’t sneak out during the frying is to start by folding the bottom of the tortilla up over the filling; next, fold over each side; finally, roll it tightly, tucking in the filling as you go. Gently place them into the hot oil (you don’t want it splattering up at you!). You’ll know they’re done when they have achieved that gorgeous golden-brown color.
We always have some homemade salsa on hand to stir into our fried burrito filling and spoon on top. But other great toppings include queso and Mexican Crema, so I usually just make them all!
You Can Customize Your Fried Burritos
The fried burrito filling in our recipe—ground beef, onions, cheddar, and salsa—is classic and really delicious, but there are all sorts of awesome variations. Any variety of ground meat will work. Try chicken, turkey, pork, sausage, and even plant-based “meat” crumbles. If you want to bring some heat, sliced jalapeños are a great addition, but so are chopped Thai chilis. Pepper jack cheese will also add some spicy tang. And if you’re looking to make the burrito more substantial, you can add Refried Beans and rice, as well. Or how about just filling them with beans, rice, and cheese for a vegetarian fried burrito? Or use plant-based meat and dairy-free cheese for a vegan version? Fried burritos for everyone!
Oh, and have you ever heard of “xangos?” They are fried, cheesecake-filled chimichangas! Drizzle some Chocolate Sauce over them and top with Homemade Whipped Cream. Yum!
How To Make Ahead And Store
Cooked and completely cooled fried burritos can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Serving Suggestions
Some of the most enjoyable eating experiences come from mixing different tastes and textures in one meal. Fried burritos, with their incredible crispy crackle and meaty filling, are perfect with some soft Baked Rice, sizzling Fajita Veggies, and these wonderful Black Bean Cakes With Corn Salsa And Avocado Sauce. And don’t forget to mix up a batch of Mango Margaritas.
Because fried burritos freeze so beautifully and work so well as handheld treats, I often make a bunch at a time, so they’re ready for parties. I love to do a savory, snack buffet that also includes Crispy Baked Chicken Wings with Blue Cheese Dressing, Spinach And Artichoke Dip, and Pizza Skewers With Garlic Dipping Sauce. And some Mini Cupcakes for dessert, of course!
Fried Burrito
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2/3 cup salsa
- 6 large flour tortillas
- 1 1/2 cups shredded cheddar cheese
- Vegetable oil for frying
Instructions
- In a skillet over medium heat, cook the ground beef and chopped onion with salt and black pepper until the beef is browned and the onion is translucent.
- Stir in the salsa and cook for an additional 2 minutes, then remove from heat and let the mixture cool slightly.
- Lay out the flour tortillas and distribute the beef mixture evenly among them, leaving room at the edges for folding.
- Sprinkle each with a generous amount of cheddar cheese.
- Fold the tortillas burrito-style, tucking in the ends and rolling them tightly to secure the filling.
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- Carefully place the burritos in the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side.
- Remove the fried burritos with a slotted spoon and drain on paper towels.
- Serve hot with your choice of sides or dipping sauces.
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