Smoked Brisket and Refried Bean Chimichangas.
Take leftover smoked brisket and refried beans, wrap them tight in flour tortillas, and fry until the edges shatter
Take leftover smoked brisket and refried beans, wrap them tight in flour tortillas, and fry until the edges shatter
Ingredients
FOR THE CHIMICHANGAS:
- 3 cups refried beans
- 1-1/2 cups leftover smoked beef brisket, chopped
- 6 12" flour tortillas
- 6 toothpicks
Method
-
01
Heat the fryer
5 minGet your oil to 375°F before you start wrapping — you want it ready to go the moment those chimichangas hit the basket. Cold oil makes them soggy.
-
02
Mix the filling
2 minCombine your refried beans and chopped smoked brisket in a large bowl, stirring until everything's evenly distributed. This is your flavor foundation, so don't skip it.
-
03
Warm the tortillas
2 minHeat your tortillas until they're soft and pliable — a skillet, griddle, or even direct flame works. A cold tortilla will crack and fight you when you fold it.
-
04
Fill and fold the chimichangas
15 minSpread 3/4 cup filling into a rectangle in the center of each warm tortilla, then fold the bottom edge over it, tuck tight, fold in the sides, and roll to the top — secure with a toothpick. Work quickly while the tortilla is still warm, and don't overstuff or it'll burst open in the oil.
-
05
Deep fry until crispy
5 minFry for 4–5 minutes depending on how dark you like them — you're looking for deep golden-brown and a hard shell that'll shatter when you bite it. Don't crowd the fryer; work in batches if you need to.
-
06
Cool and serve
3 minDrain them on a rack so they stay crispy and don't steam themselves soggy on a plate. Serve them warm while that shell's still got a snap to it.
From Mike's Notebook
Warm the refried beans and brisket together first — they'll pack tighter and won't split the tortilla.
Seal the tortilla edges with water, not wet fingers — you need a dry seal that'll actually hold.
Let the oil hit 350°F before frying; cooler and they absorb grease, hotter and they burst open.