Crisp Bean Burritos are the best when I feel like I’m starving. I use to get these from a copy cat version of Taco Time that only charged 79 cents a piece. So I’d hit the drive through after a hard days slavin’ at work and pick up a 6 pack of Crisp Bean Burritos. I’d usually make it through 3 and sometimes 4 before I had to give up and store the rest away. But, you know just as well as I do, we always get hungry again.
So if you’ve got some Refried Beans and at least a half decent Tortilla, we are well on our way. I recommend 2 pieces of advice that will ultimately up the quality of the Crisp Bean Burritos with no extra cost to you.
1) Use dehydrated Refried Beans and a fresh batch of tortillas.
2) Cook the refried Beans with a piece of Bacon.
Be Sure to let the beans cool before you load your tortillas. You need the beans to be thick so they don’t bleed out in the Fryer. Oil temperature should be 375 degrees and the Crisp Beans should be fried until they are golden brown(2 to 3 min).
Crisp Bean Burritos Ingredients:
1) Cook Bacon in the bottom of a pan then add your Refried Beans with Scallions.
2) Wait 10 minutes to cool, then add desired amount to each tortilla.
3) Roll and pin the last tortilla flap with a tooth pick.
4) Fry at 375 degrees until golden brown.
5) Enjoy your Crisp Bean Burritos.
When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”. Now I don’t know How you like your Fried Chimichanga, but I like mine tender yet crispy all at the same time. Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?” Because you and I both know you can’t get that combination wrapped in plastic in the frozen section. So you’ll have to trust me when I say, It’s all in the tortilla baby!
Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds. The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s. Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria. Personally I prefer the Tortilleria. Why? Because they are light and slightly doughy which leaves more room for cooking. Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen. This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga! So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.
Fried Chimichanga Ingredients:
2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)
1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste
Combine all ingredients in a hot skillet in the order they are listed. Brown the meat then add the Chorizo and thoroughly cook. Add the vegies, then the seasonings. Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown. Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.