Although the origins of chimichanga still generate discussions, this dish typical of the cuisine of the southern United States and some areas of Mexico is very popular internationally. Customizable in countless ways and relatively easy to make, chimichanga is a fried stuffed burrito. Read on to learn how to cook the simpler variations and discover ideas on how to customize this dish.
Ingrediants
Essential Ingredients
- 6 tortillas with a diameter of 30 cm
- 500g cooked meat (shredded chicken, ground beef, steak, pork, etc.)
- 1 ½ cup of vegetable oil
- 1 large onion, diced
- 2-3 cloves of garlic, minced
- 1 cup of hot sauce or enchilada
- 2 cups of grated Monterey Jack or cheddar cheese
- Salt and Pepper To Taste.
Additional Ingredients
- Seasonings to taste (1-3 teaspoons of cayenne pepper, cilantro, lime juice, chili powder, or chipotle can be used)
- ½ cup lightly flavored green chillies, roasted and chopped
- 1 large pepper, chopped
- 1-2 chopped jalapeño peppers (remove seeds to make them less spicy)
- 1 cup of cooked rice
- 2 cups of beef, vegetable or chicken broth
- 1 can of refried, pinto or black beans
- 1 cup of sour cream
- Sliced shallots
- 3 diced tomatoes (for garnish)
- 2 cups of lettuce, cut into strips (for garnish)
- Guacamole and / or spicy Mexican sauce (garnish)
Steps
Method 1 of 2: Prepare the Filling
Step 1. Choose the protein or other ingredients you intend to use for the filling
Chimichanga are usually classified according to the type of meat or protein source used for the filling. The options are varied. The most used are ground beef and shredded chicken, but you can experiment. There is only one rule: the meat must be tender enough to be cut into small pieces, as large steaks are difficult to handle.
- Vegetarians can make exquisite chimichanga using spicy rice and beans. Cook the rice according to the instructions on the package, but use vegetable broth instead of water. Add the beans and, before continuing, reheat them with the rice.
- If you feel like daring, you should try using lengua (cow tongue), tripa (tripe) or cabeza (cow head).
Step 2. In a large skillet, heat a few tablespoons of oil over medium heat
The oil should get hot, but it shouldn't get to the point of smoke. Save the remaining oil for frying the chimichanga.
Step 3. Cook the meat with onions and garlic
Place the meat in the boiling oil and let it brown, then add the onions and chopped garlic. Cook for another 2 or 3 minutes, or until the onions wilt. Incorporate the spices so that the meat and vegetables have plenty of time to absorb them.
- Add the vegetables once the meat has browned and has begun to caramelize on the outside.
- If you plan on adding bell peppers, hot peppers, or jalapeños, incorporate them with the onions.
- If you want to make a sweet filling, you can caramelize the onions before adding them.
Step 4. Lower the heat to low, then add the beans and sauces
At this stage you can customize the chimichanga to your liking. Mix in hot pepper sauce for a pungent taste, enchilada sauce to create a smoky-flavored filling, or sour cream for a creamier result. If desired, stir in the beans and rice. Once all the ingredients have been added, stir the filling so that they are well coated with the sauce and spices.
- The mixture should not have the consistency of soup or be watery. Add enough sauce to create a liquid layer at the bottom of the pan, as long as it is no more than 6mm deep.
- Some people prefer to keep the rice and beans separate, as they are the dry ingredients.
Step 5. Cover the pan and cook for 20 to 30 minutes over low heat
This step is not strictly necessary, but it allows you to mix the different flavors, allowing you to obtain a filling with a more intense flavor. The longer you cook the ingredients, the better the flavor will be, but stir occasionally and make sure there is some liquid in the bottom of the pan.
You can taste the filling every now and then, and then adjust it with salt, pepper or spices to your liking
Step 6. Put the filling to cool
Once the preparation is complete, let it rest before stuffing the chimichanga.
Step 7. If necessary, cut the filling into strips
Use a fork or food processor. This way, there will be no large pieces left, which can complicate the filling process.
Step 8. Experiment with new stuffing ideas
There are no limits. The previous steps allow you to make any filling you want, just replace the meat, vegetables or sauces. To make chimichanga further inspired by southern U. S. cuisine, try using shredded pork, onions, and barbecue sauce. For a vegetarian variant, add squash, carrots, and browned peppers. To try something new, serve chimichanga banana sweets for dessert.
Method 2 of 2: Dialing the Chimichanga
Step 1. Reheat the tortillas
Hot tortillas are much easier to roll as they are soft and malleable. You can heat them in several ways:
- Oven: wrap the tortillas in aluminum foil and bake them at 180 ° C for 10 or 15 minutes.
- Microwave oven: Wrap each tortilla with a damp paper towel and heat on maximum power for 6 to 7 seconds.
- Stove: Lightly grease a wire rack (use 1 or 2 drops of vegetable oil), then heat each side of the tortilla for 30 seconds.
Step 2. Place the filling in the center of each tortilla with the help of a spoon
The amount to use varies according to the filling, but usually 70 g is enough. If you think you have not yet acquired a good dexterity for rolling tortillas, better use less.
Leave a space of at least 5 cm between the filling and the edge of the tortilla
Step 3. Roll up the chimichanga
Proceed as if it were a burrito. Fold it about 1.5 cm on each side, then roll it up from bottom to top. As you go, hold the filling steady with the help of your fingers.
If the chimichangas are constantly unraveling, skewer each roll with toothpicks to hold it in place
Step 4. Heat the vegetable oil in a large saucepan
The oil level should be at least 10 cm. If you have a deep fryer, you can set it to 190 ° C, otherwise heat the oil in a deep saucepan and wait for it to reach the smoke point. Adjust the flame to medium-high temperature.
- Each oil is characterized by a different smoke point. If you don't use classic frying oil, find out about it. The temperature must be between 190 and 200 ° C. That said, a slight variation will not affect the final result, the important thing is to remove the chimichanga from the fire before they burn.
- Fry the chimichanga in boiling oil for 2 to 3 minutes per roll. After 1 minute, flip them to cook on the other side. Do not cram them into the pot - it is usually possible to cook 1 or 2 at a time.
- Watch out for oil splashes. Never drop chimichangas into the pot from a high height, also keep your face away from the oil.
Step 5. Remove the chimichanga from the oil and let them dry before serving
Remove them with a slotted spoon and keep them on the pan for a few seconds in order to drain the excess oil. Gently dab them with kitchen paper to dry and set the ready rolls aside while you cook the remaining ones.
Before blotting them to dry, make sure they have cooled down sufficiently
Step 6. If you prefer a healthier alternative, cook the chimichanga in the oven
Coat a baking sheet with oil or melted butter and place the chimichanga in it with the seals facing down. Brush oil on the surface of the rolls and bake them for 8 to 10 minutes at 230 ° C. Turn them after 10 minutes and let them cook for another 8 to 10 minutes.
- Once turned, sprinkle the cheese cut into strips to melt it.
- Each oven is different, so be sure to take them out of the oven once they start to brown, avoiding them from burning.
Step 7. Garnish and serve
Sprinkle the cheese over the chimichanga while they are hot, then add the other toppings of your choice. For a classic variation, try using lettuce and tomatoes, but you can also experiment with guacamole, your favorite Mexican salsa, olives, sour cream, enchilada sauce, shallots, or Tabasco.
Advice
- Make homemade guacamole to accompany the chimichanga.
- Always prepare more filling than you think you will need: during the filling process it ends quickly.
