Chimichanga

Description:

The chimichanga is a uniquely Mexican-American creation, originating in Tuscon, Arizona. The most popular origin story is that a worker at a Tucson Mexican restaurant (either at El Charro Cafe or Macayo’s, depending on what story you believe) accidentally dropped a burrito in the deep fryer, thus creating the chimichanga. The most common meat fillings for this dish include carnitas, carne asada, barbacoa or shredded chicken. It is common to eat this dish along with guacamole, pico de gallo, or other Mexican sauces.

Ingredients:

(Makes 4)

• Refried beans (see recipe)

• Shredded Monterrey Jack or Cheddar cheese

• 2 cups vegetable oil (480 ml)

• Sour cream or Mexican crema

• 4 large flour tortillas (see recipe)

Pico de Gallo

• 3 medium tomatoes (diced in ¼ inch)

• ½ large white onion (diced fine)

• 1 jalapeno or serrano pepper, finely diced

• 1 small handful of cilantro leaves, chopped

• Juice of 1 lime

• Salt

Chicken Tinga Filling

• 2 boneless, skinless chicken breasts

• 1 cup diced canned tomato (150 g)

• 1 cup chicken stock (235 ml)

• 3 chipotle chilis in adobo

• 1/2 onion, chopped

• 2 cloves garlic

• 1 bay leaf

• 1 tbsp vegetable or olive oil (15 ml)

• Salt & pepper

Preparation:

To make pico de gallo, mix all ingredients together in a bowl and season to taste with salt. If you don’t want it to be too spicy, remove the seeds and membranes from the jalapeno.

Heat a pot over medium high heat and add the oil. Season the chicken breasts on both sides with salt & pepper and add to the pan. Cook on both sides for 1-2 minutes until browned, then remove. Lower heat to medium and add the onion and garlic, stir occasionally, and cook for 5 minutes or until softened. Add the chicken stock, tomato, chipotle and bay leaf. Turn heat to low, cover and simmer for 45 minutes. Remove chicken from pot.

Discard the bay leaf and blend the braising mixture. If sauce is too watery, cook over medium-low heat until reduced to a slightly thicker consistency. Adjust seasoning with salt & pepper. Using two forks, shred the chicken then add back to the sauce.

In a pot or frying pan, add the 2 cups of vegetable oil and heat over medium high. Warm up the tortilla in a pan or microwave, and add a spoonful each of refried beans, chicken and shredded cheese. Roll up tightly, making sure to tuck in the sides so none of the filling can escape during the frying process. Once the oil is hot, add the burrito and fry for 1-2 minutes on each side. The final result should be golden brown on the outside. Serve with sour cream, guacamole and/or pico de gallo and enjoy immediately.

Notes:

• If you are unable to find canned chipotle chilis in adobo, you can use 1 tsp of chipotle powder and 1/2 tsp cumin or substitute with 1/2 tsp each of cumin, smoked paprika and chili flakes.