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


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
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


  • 1I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
  • 2Cut across thin strips to make small cubes
  • 3Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
  • 4Mix up well and set aside
  • 5thinly julienne jalapenos and cut strips in half
  • 6Mix 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
  • 7Put meat into same skillet and cook...
  • 8Keep cooking meat until all of the juices reduce
  • 9Remove 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
  • 10You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
  • 11Put 1/3 C of the meat filling in the center of tortilla
  • 12Fold two sides of tortilla in
  • 13Fold bottom of tortilla up
  • 14Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
  • 15Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
  • 16Flip 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
  • 17Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
  • 18Pour verde over chimichanga
  • 19Top with shredded cheese
  • 20Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
  • 21You 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