Carne Asada Chimichangas

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By Catherine Holland By Catherine Holland

1 each Flour Tortilla (13 inch)
5 oz. Carne Asada
4 oz. Spinach Con Queso
3.25 oz. Pico De Gallo
4 oz.  Refried Beans with ½ oz. Mixed Cheese (Shredded)
3 oz. Rice
1 oz. Lettuce (Shredded)

Place 5 oz. Carne Asada on grill to cook to medium rare temperature.

Divide meat into ½-inch slices.

Sautee Carne Asada with 2 oz. of Pico de Gallo until Pico de Gallo is warm.

Spread Carne Asada and Pico de Gallo across the center of 13-inch tortilla.

Roll Tortilla burrito style, enclosing the filling and sealing tortilla end.

Place prepared chimichanga flat into the basket of deep fryer (basket folds down) and hold down on top to prevent opening during frying – deep-fry until gold brown – approx. 1 minute.

Spoon 4 oz. beans, ½ oz. cheese onto plate and run through oven.

Place chimichanga on plate next 3 oz. beans and 3 oz. rice.

Ladle 4 oz. Spinach Con Queso over chimichanga.

Sprinkle 1 oz. Pico de Gallo over top center.

Garnish with shredded 1 oz. lettuce and ¼ oz. Pico de Gallo.

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