Miniature Beef Chimichangas

These deep fried pockets of spiced ground beef have a Latin flair your guests will love.

  • Yield: Makes about 4 dozen

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005


  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1/2 medium white onion, thinly sliced
  • 2 teaspoons minced garlic
  • 1 green bell pepper, stem, ribs, and seeds removed, pepper cut into 1-inch matchsticks
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried orange peel
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoons coarse salt
  • 4 ounces Monterey Jack cheese, grated (about 1 1/3 cups)
  • 1/2 bunch fresh cilantro, finely chopped (about 1/3 cup), plus more for garnish
  • 1 tablespoon cornstarch
  • 1 package (14 ounces) wonton wrappers (each 3 1/2 inches square)
  • Vegetable oil, for frying
  • Chipotle Sour Cream, for serving
  • Paprika, for garnish


  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add beef; cook, stirring often, until just cooked through, 3 to 5 minutes. Drain off fat. Transfer beef to a large bowl.

  2. Heat remaining tablespoon oil in same skillet over medium heat. Add onion; cook, stirring often, until soft, about 5 minutes. Add garlic; cook 30 seconds more. Add bell peppers; cook, stirring often, until soft, about 5 minutes. Let cool. Transfer to bowl with beef. Stir in spices, cheese, and cilantro.

  3. Combine cornstarch and 3/4 cup water in a small bowl. Lay wonton wrappers on a clean work surface; lightly brush edges with cornstarch mixture.

  4. Spoon 1 tablespoon beef mixture onto the center of each wonton; fold in the sides, and roll up. Repeat with remaining wontons and filling.

  5. Heat about 5 inches oil in a large heavy saucepan until it reaches 365 degrees on a deep-fry thermometer. Add wonton rolls in batches of 5 to 6; fry until golden brown, 2 to 3 minutes. Transfer to paper towels using a slotted spoon; let drain. Serve warm with chipotle sour cream. Garnish with cilantro and paprika.


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