Deep-Fried Beef and Bean Burritos with Cheddar

What you need

• 1 tbsp vegetable oil, for the filling
• 1 yellow onion, diced
• 2 clove garlic, minced
• 500 g (1 lb) ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 120 ml (1/2 cup) tomato sauce
• 250 g (1 cup) refried beans
• 150 g (5 oz) cheddar, shredded
• 6 large flour tortillas, 25 cm (10 in)
• 1000 ml (4 cups) oil for deep frying, neutral, such as vegetable or canola
• 120 ml (1/2 cup) sour cream, to serve
• 120 ml (1/2 cup) salsa, to serve
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the vegetable oil in a large skillet over medium heat. Cook the onion until soft, about 4 min, then add the garlic and cook 30 seconds.

2. 2

   Add the beef and cook, breaking it up, until browned and no pink remains, 6-8 min. Spoon off the excess fat.

3. 3

   Stir in the chili powder, cumin, oregano and 1 tsp salt, then add the tomato sauce. Simmer until thick and almost dry, 5-6 min. Cool for 5 min.

4. 4

   Warm the tortillas in a dry pan or wrapped in a damp towel in the microwave for 20 seconds, until they bend without cracking.

5. 5

   On each tortilla, spread about 3 tbsp of the beans in a strip across the center. Add a scoop of beef and a handful of cheddar.

6. 6

   Fold the bottom edge over the filling, fold in both sides, then roll up tightly into a packet. Keep it seam-side down. Use a toothpick if the seam will not stay shut.

7. 7

   Pour the frying oil into a heavy pot to a depth of at least 3 cm (1 in) and heat it to 175 °C (350 °F).

8. 8

   Fry the chimichangas 2 at a time, seam-side down first, until golden, 2-3 min. Turn and fry 1-2 min more. Do not crowd the pot, and let the oil come back to temperature between batches.

9. 9

   Drain on a rack or paper towels for 2 min. Remove any toothpicks.

10. 10

    Serve hot, topped with sour cream and salsa.

Imported from cookist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.