Hubby’s Chimichangas Enchilada Style

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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4 small to medium Chimichangas, fill as desired and prepare per hubby’s instructions above

Enchilada Sauce:
2 garlic cloves
1 medium onion
2-3 dried hot chiles(chile de arbol)
1 chile guajillo
1 large tomato with skin removed
1 tsp. salt and whole cumin seed
1/2 tsp. black pepper


For the chimichanga: take a giant flour tortilla, like the burrito kind, fill it with beans, meat, hot sauce, chiles. Then you fold it up tightly to prevent spills, put it in the deep fryer, fry until golden brown and crispy.

Heat a griddle or frying pan, once hot toast the chiles. Turn often to prevent burning, set aside. Brown the garlic cloves, onion and tomato. Allow to cool and peel off tomato skin. Remove the stems from chiles, and seeds if desired. Place all ingredients in a blender and blend until smooth, adding a little water if necessary. Heat a little bit of oil in a frying pan, strain the blended mix into the frying pan. Careful as it can splash. Saute for a few minutes, taste and adjust salt if necessary.

Pour the sauce over the Chimichangas, sprinkle some cheese and bake until cheese begins to melt. I didn’t want the cheese on my Chimichana melted, and that’s how you see it on the photos. Queso fresco doesn’t melt like other cheeses so careful not to burn your Chimichangas.