Prepare the ranchero sauce, and if desired, refried beans (click links in Ingredients for recipes).

Heat the oil over medium heat in a large skillet. Add the onion and sauté until soft, about 4 minutes. Stir in the garlic and sauté another 30 seconds, stirring often.

Add the ground beef, breaking up the meat with a large wooden spatula or spoon. Cook until no longer pink and fully cooked, about 8 to 10 minutes. Tilt the skillet and use a large spoon to remove all but about 1 tbsp of the rendered grease. Discard safely.

Stir in the chili powder, cumin, oregano, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Continue stirring and cooking until fully combined and very aromatic, about 1 to 2 minutes. Stir in the flour until well coated. Cook for another 1 minute.

Stir in the tomatoes and then the broth/stock. Bring to a simmer over medium heat and let simmer until slightly thickened and most of the liquid has evaporated, about 10 minutes (don't let it get too dry!). Set aside until ready to use.

Heat about 1 inch of oil in a large saucepan to 350°F and preheat your oven to 425°F.

Warm the refried beans in a saucepan until warm and bubbly. Heat the tortillas briefly in the microwave or oven, until soft and pliable.

Working one chimichanga at a time, place about ¼ to ½ cup of the beans one half of the tortilla, leaving about 1 inch border from the edges. Place about the same amount of beef filling over the beans and then sprinkle cheese over the top.

To form the chimichanga, begin rolling the tortilla over the filling, and then fold in the sides of the tortilla over the filling, about 1 inch on each side. Then, tightly roll the chimichanga, tucking the ends inwards once it's fully rolled. If desired, secure the seam with 1 or 2 toothpicks. (See blog post or video for visual reference).

Working in batches, use metal tongs to carefully lower 1 to 2 chimichangas into the hot oil. You may need to use your metal tongs to keep the chimichanga closed. After a couple of minutes, very carefully flip the chimichanga over and cook until golden all over. Remove the chimichangas from the oil and place on a paper towel-lined plate or cutting board. Continue with the remaining chimichangas.

Spoon about ½ cup of the prepared ranchero sauce over the top of each chimichanga and place them on a baking sheet. Sprinkle a couple of pinches of grated cheese over the top and bake for 3 to 5 minutes, until the cheese is melty and bubbly.

Remove from the oven and serve at once with pico de gallo, sour cream, and salsa on the side.