Ingredients
Equipment
Method
Salsa & Carne Asada
- Roast the tomatillos, jalapeños, garlic, and onion at 450°F for 15-20 minutes, or until lightly charred.
- Transfer everything to a blender with the cilantro, lime juice, and salt. Blend until smooth and set aside.
- 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. Note: this is below the USDA-recommended 145°F for whole-muscle beef, so cook to your comfort level.
- Let the steak rest for 10 minutes. Slice against the grain, then cut into small bite-sized cubes.
Assemble & Fry
- Warm the flour tortillas just enough to make them soft. Overlap 2 tortillas to make one large tortilla.
- Add a layer of Oaxaca cheese, about 1/4 to 1/2 pound of the diced carne asada, roasted green salsa, diced onion, chopped cilantro, and another handful of cheese. Fold the sides in and roll tightly into a burrito.
- 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 2-3 minutes per side. Transfer to a wire rack or paper towels to drain.
- Slice the chimichanga in half and serve with extra roasted green salsa for dipping. Great with guacamole, sour cream, or a squeeze of fresh lime.
Notes
Steak Temperature: This recipe grills the flank to 135°F for medium-rare, below the USDA-recommended 145°F for whole-muscle beef. Carryover during the 10-minute rest adds a few degrees. Cook to your comfort level.
Slice Against the Grain: Slice the rested flank against the grain, then cube it so the carne asada stays tender in every bite.
Double Up Tortillas: Overlap 2 warmed tortillas per chimichanga so it holds the heavy filling without tearing or soaking through.
Fry Seam-Side Down: Start each chimichanga seam-side down in 350°F oil so it seals shut, then fry 2-3 minutes per side until golden.