Jr. Chimi Recipe

Prepare base

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When oil shimmers, add the chopped onion and sauté until soft and translucent, about 4 minutes.

Add the minced garlic and diced green bell pepper; cook 1 minute until fragrant.

Add the ground meat (or pre-made picadillo). Break the meat up with a spatula and cook until browned and no longer pink, about 6–8 minutes for beef or chicken. If using pre-made picadillo, warm it through and proceed.

Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Stir in the tomato sauce and tomato paste until evenly combined.

Add chopped olives and raisins if using, then sprinkle in cumin, oregano, paprika, salt, black pepper, and sugar (if using). Stir to combine.

Pour in the 1/2 cup broth (or water), bring mixture to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 6–8 minutes until slightly thickened. Taste and adjust seasoning.

Remove from heat and set aside to cool slightly so it’s easy to assemble without soggy tortillas.

Warm a clean skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla.

Place the tortilla buttered-side-down on the skillet. Spoon about 1/4 cup of the warm filling down the center of the tortilla, leaving room to fold. Sprinkle about 1/2 cup shredded cheese evenly over the filling.

Fold the sides of the tortilla in and roll or fold into a tight chimichanga-style pocket (or simply fold like a burrito). Place seam-side-down on the skillet. Repeat with remaining tortillas and filling (should make 4 Jr. chimis).

Cook each assembled Jr. chimi over medium heat 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese inside is melted. If tortillas brown too quickly, lower heat to prevent burning and allow cheese to melt.

Remove from skillet and let rest 1 minute before slicing in half.

Place Jr. chimis on a plate. Top or serve alongside with sour cream, shredded lettuce, diced tomatoes, pickled jalapeños, and hot sauce to taste.

Serve immediately while warm. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or oven to preserve crispness.