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Macayo’s Mexican Fajita Chimichanga Recipe

Fresh off the skillet, this fajita recipe is sure to spice up your dinner plans. Featuring warm Spanish rice and fresh pico de gallo, there’s nothing more delicious than these traditional Macayo’s Mexican fajitas. Bring the tradition into your home and share with the whole family.


13″ flour tortilla

4 oz. beef or chicken fajita meat

2 oz. fajita vegetables

4 oz. green tomatillo sauce

2 0z. sour cream

1 oz. mixed cheese

1 oz. pico de gallo

4 oz. Ranchero Beans

3 oz. Spanish Rice

1 oz. shredded lettuce


Place fajita meat on grill and cook. Cook until done. After cooking cut julienne slice meat 1/4″ thick, then cut slices in half. On a section of the flat top, add 1/2oz liquid butter and prepared fajita vegetables and cook until al dente. Then combine with cooked meat.

Evenly spread the fajita meat vegetable mix across the center of the tortilla. Roll the tortilla burrito style, enclosing the filling and sealing the tortilla ends. Place prepared chimichanga into the basket of the deep fryer. Fry until golden brown. Add sauce and then top with sour cream, cheese and pico de gallo.