Skirt Steak Chimichangas

Christina Dicken


I absolutely love experimenting in the kitchen... this is something my family loves and I enjoy making them smile! :)


★★★★★ 1 vote

30 Min
15 Min
Pan Fry


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  • 1 1/2 lb
    skirt steak
  • 1/3 c
    white onion diced
  • 2 large
    jalapeno peppers
  • 1/3 c
    valentina hot sauce
  • 2 Tbsp
    chili powder
  • 1 tsp
    kosher salt
  • 1 tsp
    onion powder
  • 1 tsp
    black pepper
  • 1 Tbsp
  • 2 Tbsp
    olive oil
  • 6
    fajita size flour tortillas
  • 1 jar
    goya cilantro verde sauce
  • ·
    shredded colby jack cheese
  • ·
    shredded lettuce
  • ·
    green onion
  • ·
  • ·
    your favorite salsa
  • ·
    sour cream

How to Make Skirt Steak Chimichangas


  1. I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
  2. Cut across thin strips to make small cubes
  3. Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
  4. Mix up well and set aside
  5. thinly julienne jalapenos and cut strips in half
  6. Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
  7. Put meat into same skillet and cook...
  8. Keep cooking meat until all of the juices reduce
  9. Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
  10. You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
  11. Put 1/3 C of the meat filling in the center of tortilla
  12. Fold two sides of tortilla in
  13. Fold bottom of tortilla up
  14. Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
  15. Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
  16. Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
  17. Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
  18. Pour verde over chimichanga
  19. Top with shredded cheese
  20. Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
  21. You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!

Printable Recipe Card

About Skirt Steak Chimichangas

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican

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