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These crispy carne asada chimichangas wrap grilled flank steak, Oaxaca cheese, and roasted green salsa in a golden fried tortilla. You grill the carne asada, blend a quick salsa verde, then roll and fry each chimichanga. Double tortillas hold the filling without tearing. Frying at 350°F gives them a crispy, golden shell. This recipe makes 6 chimichangas for a hearty Mexican dinner. Serve them with extra salsa for dipping.

What Makes a Great Chimichanga

The Fried Shell

Crispy carne asada chimichangas earn their name in the fryer. You roll the filling into a tortilla, then fry it in hot oil. The oil crisps the tortilla into a golden shell. Baking cannot match that shatter-crisp texture. Meanwhile, the inside stays warm and melty. As a result, every bite has crunch and richness.

The Carne Asada Filling

The filling is what sets these carne asada chimichangas apart. Grilled flank steak brings a smoky, charred flavor. Oaxaca cheese melts into stretchy strands. Then roasted green salsa adds tang and heat. Fresh onion and cilantro brighten each bite. As a result, the filling tastes fresh, savory, and bold.

The Roasted Green Salsa

Roasting the Tomatillos

Roasting builds deep flavor in the green salsa. Roast the tomatillos, jalapeños, garlic, and onion at 450°F. Cook them for 15 to 20 minutes until lightly charred. The char adds a smoky, sweet edge. Roasting also softens the tomatillos for blending. As a result, the salsa tastes richer than a raw version.

Blending the Salsa

Blend the roasted vegetables into a smooth salsa. Add them to a blender with cilantro, lime juice, and salt. Then blend until smooth and set it aside. The lime brightens the roasted flavors. Meanwhile, the salt pulls everything together. As a result, you get a fresh salsa verde for the filling and for dipping.

Grilling the Carne Asada

Seasoning and Grilling

Grilled flank steak is the heart of these chimichangas. Lightly coat 2 pounds of flank steak with avocado oil. Then season generously with your favorite carne asada seasoning. Grill over high heat for a good char. This recipe takes the steak to 135°F for medium-rare, which is below the USDA-recommended 145°F for whole-muscle beef, so cook it to your comfort level. As a result, the beef stays juicy and full of flavor.

Resting and Slicing

Resting and slicing set up the perfect filling. Let the grilled steak rest for 10 minutes off the heat. Resting lets the juices redistribute through the meat, and carryover heat brings the temperature up a few more degrees. Then slice it against the grain into thin strips. Cut those strips into small bite-sized cubes. As a result, the carne asada stays tender in every chimichanga.

Assembling the Chimichangas

The Double Tortilla

Assembling carne asada chimichangas starts with the tortillas. Warm the flour tortillas so they fold without cracking. Then overlap 2 tortillas to make one large wrap. The double layer holds the heavy filling. It also keeps the oil from soaking through. As a result, the chimichanga stays sealed while it fries.

Layering the Filling

Layer the filling to keep every carne asada chimichanga balanced. Start with a layer of shredded Oaxaca cheese. Add about a quarter to half pound of the cubed carne asada. Then spoon on roasted green salsa, onion, and cilantro. Finish with another handful of cheese. As a result, the filling holds together when you roll it.

Frying to Golden and Crispy

Getting the Oil Right

The oil temperature makes or breaks crispy carne asada chimichangas. Heat about half an inch of oil in a large skillet. Bring it to 350°F over medium heat. Oil that is too cool leaves the tortilla greasy. Oil that is too hot burns the outside fast. As a result, 350°F gives an even, golden crisp.

Frying and Serving

Fry the carne asada chimichangas until they turn golden and crisp. Place each one seam-side down to seal it shut. Fry for about 2 to 3 minutes per side. Then transfer them to a wire rack to drain. Slice each chimichanga in half and serve with extra salsa. As a result, you get a crispy, loaded bite.

Step-by-Step: How to Make Crispy Carne Asada Chimichangas

Step 1: Make the Roasted Green Salsa

Roast the tomatillos, jalapeños, garlic, and onion at 450°F for 15 to 20 minutes, or until lightly charred. Transfer everything to a blender with the cilantro, lime juice, and salt. Blend until smooth and set aside.

Step 2: Grill the Carne Asada

Lightly coat the flank steak with avocado oil and season generously with your favorite carne asada seasoning. Grill over high heat until the steak reaches 135°F for medium-rare, which is below the USDA-recommended 145°F for whole-muscle beef, so cook to your comfort level.

Step 3: Rest and Cube the Steak

Let the steak rest for 10 minutes. Slice it against the grain, then cut it into small bite-sized cubes.

Step 4: Assemble the Chimichangas

Warm the tortillas, then overlap 2 to make one large wrap. Layer on Oaxaca cheese, about a quarter to half pound of carne asada, roasted green salsa, diced onion, chopped cilantro, and another handful of cheese. Fold the sides in and roll tightly into a burrito.

Step 5: Fry Until Golden

Heat about 1/2 inch of oil in a large skillet over medium heat until it reaches 350°F. Place the chimichanga seam-side down and fry until golden brown and crispy, about 2 to 3 minutes per side. Transfer to a wire rack or paper towels to drain.

Step 6: Slice and Serve

Slice each chimichanga in half and serve with extra roasted green salsa for dipping. They are also great with guacamole, sour cream, or a squeeze of fresh lime.