For the tortilla's:
Mix together the flour, baking powder and salt. Add butter and rub in with your fingertips to resemble coarse breadcrumbs.
Add water and mix until well combined. Turn onto a floured surface and knead for two minutes until dough is smooth.
Divide dough into 12 pieces and roll into a ball. Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.
Roll each ball out onto a lightly floured surface to form very thin circles.
Heat a heavy-base frying pan over high heat and place one tortilla into the pan.
Cook for four to six seconds, then turn over and cook for another five seconds.
Remove from the pan and cover with a dishcloth. Cook remaining tortillas, keeping the pile wrapped until they are all are cooked.
For the filling:
In a frying pan fry your sliced onions until soft, add the beef mince and the paprika and cook until brown.
Add the chilli and the tomatoes and fry for another few minutes, stirring the mixture allowing the tomatoes to break up.
Add the tomato paste and the sugar and enough water to form a sauce. Gently cook for a minute or two. Season to taste with salt and pepper.
Assemble your chimichanga by placing some of the grated cheese in the middle of the flour tortilla. A
Add the meat on top of the cheese. Now fold the top part over the meat mixture and fold the bottom part over the top part.
Close the chimichanga by folding the left and right sides over to the middle. Place the chimichanga with the folded sides facing down onto your baking tray and bake at 180°C for about 10 minutes until brown on top. Place on a bed of greens and enjoy with homemade guacamole.
Reprinted with permission of Daily Dose of Fresh. To visit Daily Dose of Fresh
's blog, click here.