Cook the beef and onion in a large skillet over medium heat breaking up the beef into small pieces with a spatula or wooden spoon. Cook until beef is no longer pink, about 3 to 4 minutes. Stir in the garlic, salt, cayenne, cumin and jalapenos and cook until fragrant, about 2 minutes. Take off the heat and set aside.
Stack the tortillas and warm them in a microwave for about 15 to 20 seconds so they become pliable.
Separate the tortillas and lay them out flat. Place equal amounts of the beef mixture (roughly 2 TBSP each) into the center of each tortilla. Divide the shredded cheese among the tortillas and place on the beef.
Form small burritos by folding the left and right sides of the tortilla toward the center. Grab the bottom flap of the tortilla and tuck it over and then under the contents of the burrito and continue rolling, lay the small burritos seam side down so they dont open.
Heat the oil over medium-high in a large pan until oil begins to smoke. Working in batches carefully place the burritos seam side down in the pan and hold them there with a spatula or tongs for a couple seconds so they dont open up. Flip them over and cook another few seconds or until golden brown. Careful not to burn them, they only take a few seconds on each side.
Makes 16 mini chimis, serve them with sour cream or your favorite dipping sauce. Theyre just as good by themselves too.
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