Chimichangas represent a delightful departure from traditional tacos, offering a more contained and flavorful experience.
We have a recipe that calls for filling with either elk or venison that is certain to provide a delightful twist on utilizing ground game meat from your freezer stash. Whether it’s elk, deer, moose, caribou, or antelope, any wild game burger will do the trick.
Check out this tasty chimichangas recipe that Kokanee Quin found via thehuntingmom.com–it’s worth a try:
Prep Time 10 minutes
Cook Time 25 minutes
- 12 8″ tortillas
- 1 tbsp. olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, chopped
- 1 1/2 lbs. ground venison, elk, or antelope
- 3/4 tsp. salt
- 1 tsp. ground cumin
- 2 tsp. chile powder
- 1/2 tsp. dried oregano
- 1/2 cup fresh or frozen corn
- 1/2 cup chopped jalapeños (optional)
- 1 tbsp. lime juice
- 3/4 cup salsa or picante Use your favorite red or green salsa or picante. I used homemade mild red salsa.
- 1 1/2 cups shredded cheddar (or mix of cheddar and Monterrey jack cheese)
- Optional: cilantro and hot sauce, for garnish
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In large pan, heat olive oil over med-high heat. Add onions and garlic and sauté for two minutes.
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Add ground elk or venison to pan. Break up meat, add spices, and cook until meat is no longer pink (about 6 minutes).
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Add corn and jalapeños, if using. Cook for two more minutes.
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Remove pan from heat. Mix in lime juice and salsa.
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Taking one tortilla at a time, place 1/2 cup of meat mixture in the center of tortilla. Sprinkle 1-2 tablespoons shredded cheese on top.
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Fold each side into the center, then fold over the ends. Repeat with remaining tortillas and filling.
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To Crisp in Air Fryer: Place chimichangas in tray or basket, folded side down. Set temperature to 375° and timer to 4 minutes. Press Start. Carefully flip chimichangas and air-fry for 4-5 minutes more. Adjust time to desired crispness (some tortillas will crisp faster than others). Remove from air fryer with caution. They will be very hot! Allow to cool for a few minutes before eating.
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To Crisp in Oven: Preheat oven 375°. Place chimichangas on cookie sheet and bake on middle rack for 15-16 minutes.
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To Crisp in Frying Pan: Fill pan with 1/4 inch vegetable and heat until starting to sputter. Carefully add chimichangas, three or four at a time, and fry until lightly browned and crisp (about 3-4 minutes per side).
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Garnish with cilantro and hot sauce, if desired, and serve with your favorite Mexican condiments.
