Keto Mexican Chimichangas

Keto Mexican Chimichangas. Hers(my mother) was essentially the same, except she would fry them in unhealthy oil and use tortillas that were off-plan and high in carbohydrates. However other than using healthier ingredients, this is still the same great thing!

How Do Beef Chimichangas Taste?

Chimichangas and burritos have a lot in common. Up until cooking, both are prepared similarly. Stuffing that has been heated and warmed tortillas are used to make burritos. Chimichangas are similar to burritos in this regard, but after being stuffed, the tortilla is deep-fried to give it more flavor and crispiness.

Deep frying increases the amount of oil in the dish, which increases the calorie content. Hence, shallow oil pan frying greatly improves the health of the food while maintaining its deliciousness.

The Chimichangas’ Beef’s Frying Oil

The pan-frying method I use for my beef chimichanga recipe asks for avocado oil. You can substitute another fat for butter, bacon fat, or olive oil, but those have a lower smoke point. The temperature at which an oil or fat begins to smoke and subsequently turns rancid is known as the “smoke point.” Since it creates harmful free radicals in the body, rancid oil or fat is bad.

INGREDIENTS

for Beef

a teaspoon of avocado oil
3 lbs. of boneless beef roast with extra fat removed
1/2 teaspoon of black pepper, ground
ONE tsp. of ground cumin, TWO tsp. of mineral salt
Oregano, dried, two tablespoons
10 grammes of chilli powder
lime juice, 2 tablespoons
1 can (approximately 4 ounces) (about 4 ounces) green chilies, diced
1/4 cup of tomato paste
1 cup of beef stock or broth

Other Substances

8 low-carb tortillas, two tablespoons of avocado oil, and optional toppings

INSTRUCTIONS :

For Beef

1 tablespoon of avocado oil has been heated in a skillet over medium heat. The meat should be seared on all sides with tongs. Although optional, this step adds a lot of flavor. Save this pan for a future use.
In a slow cooker’s crock, add the seared steak and the additional meat ingredients. Cook(low heat) for EIGHT-TWELVE hours.

Creating a chimi-hanga

On a plate, arrange a few paper towels; keep them aside.
Add an additional 2 tablespoons of avocado oil to the skillet you used to sear the beef, and heat it over medium-low heat. When the oil bubbles when the handle of a wooden spoon is inserted, it is ready.
Microwave the tortillas for about a minute while the oil is getting hot (if you have a tortilla warmer, use that).
Shake off any leftover liquid before adding 1/4 to 1/2 cup of the meat to each warm tortilla. Then, fold the tortilla in half.
As many chimichangas as will fit should be placed seam-side down in the hot oil. To prevent oil from spilling everywhere, cover with a splatter screen.
Use tongs to turn the chimichangas to the top and continue pan frying for an additional 2 or 3 minutes, or until the desired level of golden brownness is reached. The sides and ends can also be pan-fried by either holding them in the oil or leaning them on the skillet’s side. Please keep in mind that any juice that spills into the oil will cause it to splutter.
Take Chinchilla out of the oil. Put on a plate covered with paper towels. Till they are all cooked, keep cooking the remaining chimichangas.
Serve with desired garnishes and take pleasure in!