Crunchy chicken chimichangas

Almost all taste is more fried-avocadoTo OreTwinkies-but I think few are as brilliant as the Deep Burrito, also known as the Chimichanga. These stuffed and fried flour tortillas are so popular in the southwest that many Arizona restaurants try to recognize the invention of the food. My love for Chimichangas goes back until my childhood. My first encounter with Chimichangas was through reading Deadlock As a comic book: the secret Marvel character loves Chimichangas as Garfield Lasagna.

Since Chimichangas is deep roasted burritos, they can be filled with almost any traditional burrito filling, including steamed pork or steaks, rice, beans, cheese and/or a series of salsa. With so many attractive fillings, there can be temptation to overload Chimichanga, but trust me, it is best to avoid too much wet filling. The relatively dry retention of the fillings ensures that the Chimicangas preserves its shape when it is baked and a light and crunchy peel that does not fall apart when they hit.

In the recipe below, the filling of Chimichanga is quite simple and easy to make – without bouncing the taste. I start with chopped chicken –chicken Or even a rotisserie chicken purchased in a shop will work well and incorporate a quick, paired onion, garlic, tomato and fresh Serrano Chiles. Fresh sauce coats the chicken just enough to be wet and tasteful without being too wet – fried burrito protection is not leaking or wet.

I also built a cake, smoky tomatillo salsa recipe that balances the wealth of the deep burrito. The key to the complex aroma of salsa is the rodent of Tomatillo and garlic until it is well charged chilesOr

Where do the chimicangas come from?

The origin of the Chimichanga is disputed, but it is a food that is strongly associated with Arizona and Sonora in Mexico. Both The Charro Cafe In Tucson and Macayo's Mexican cuisine Phoenix claims to figure out the food. The former claims that Chimichanga was accidentally born when a filled burrito accidentally fell into an oil frying pan used to bake the tacos, while the latter claims to be invented by experimentation. The Chimichanga, which is made with flour instead of corn tortillas, can be traced deeper roots to the Mexican Sonora, where for centuries tortillas have been made with flour. These flour tortillas spread north to its neighbors in Sonora Arizona, and it is likely that today we know Chimichanga, inspired by Liszt Tortilla recipes in the northern part of Mexico, and has gradually transformed into today's well-known burritos.

How to make and cook a chimichangas that does not fall apart

The biggest challenging part of this recipe is to ensure that Chimichanga should keep it together. As we noted above, the first step is to avoid using too wet fillings. The second step is that the tortillas are not done with filling, as this can cause burritos to share or break when the hot oil is beaten.

The third step is to pack the tortillas properly. If the filled burrito is not packed and closed before baking, you can open or leak the ingredients during cooking or when you try to move it to a plate. To avoid this, make sure to roll the tortilla as closely as possible to keep the filling safety. If you are not sure that you can fix the toothpick with a wooden toothpick in the packaging capabilities of the burrito, leave the toothpicks while baking and remove them before meals (soak the toothpicks in water at all to avoid burning in hot oil).

When placing the burrito in the hot oil, use spider -kimer or metal fish spatula to lower the filled burritos into the oil very carefully and slowly. The wide base of the Skimmer or the spatula will support the Burrito base without the fillings missing the bottom. I suggest you use your pliers to carefully trick the burritos into the oil, making sure they are sewn.

Once the burritos bake, make sure that you do not touch them again until the lower side is golden brown and closed. Due to its agitation too soon, the seal may be separated and the filling is eliminated. Once the Chimichangas is golden at the bottom and closed, you can turn them around without the risk of filling.

While some recipes call for chimicangas of salsa and melted cheese, it is more likely to preserve the light of the fried burrito, sharp fried peel, and freshly made salsam and a lot of dressings on the side. Everyone can then select and select their dressing and a slight spoon over Chimichangas before impact.

Cooking method
(Keep on the screen awake)

For salsa:

• 3 tomato (4 ounces; 113 g)

• 5 medium clove (25 g) garlic

• 10 chiles woodthe stems removed (5 g)

• Kosher salt

To fill the chicken:

• 2 tablespoon (30 ml) virgin extra olive oil

• 1 small white onion (6 ounce; 170 g), diced

• 2 Plum (Roma) tomatoesTo disgusting (8 ounce; 225 g)

• 2–3 Serrano Chilesminced (60 g)

• 4 medium clove (20 g) garlic minced

• 2 pound (32 ounce; 907 g) chicken Or Rotisserie chicken bought in the store, bite -sized pieces (about 6 cups) shredded

For Chimicangas:

• 2 quarter (1.9 l) neutral oil such as rapeseed or vegetable oil for baking

• 6 large (10 inches) flour tortillas

• 10 ounce (283 g) Oaxaca cheeseshredded (see notes)

• 3 cup Red rice or cooked white rice (8 ounce; 230 g)

To serve:

• GuAcabirthmark

• Pico -y -the gallo

• Mexican cream or sour cream

• Limenewedges

1. For salsa: Set the baking rack to the upper middle position and heat the oven broiler to high. Place the tomatillos and garlic on an aluminum foil baking sheet. Until the garlic is black and well charged for 3 minutes. Remove the garlic, turn the tomatillos and continue baking until the tomatillos are deeply charged, approx. 5 minutes.

2. Add Tomatillo, Garlic and Chiles to a blender. Mix the high speed until smooth, with 1-2 tablespoons of water if necessary, approx. For 1 minute. Season with salt to taste.

3. To fill the chicken: In a large pan, add olive oil and heat over medium heat until glittering. Add the onions and cook, occasionally mixed until slightly softened, approx. 5 minutes. Add tomatoes, serrano chiles and garlic and continue cooking until tomatoes and chiles soften, approx. 5 minutes. Turn off the heat and stir in chopped chicken.

4. For Chimicangas: Add oil to the large Dutch oven or the herd vessel. (The oil should go 2 inches deep.) Heat the medium to high levels until the oil reaches 350 ℉ (175 ℃). While the oil heats up, work with a tortilla at a time, share 1/3 cups (45 g) chopped cheese directly in the middle of the tortilla, leaving a 2 -inch border on the left and right and leaving a 3 -inch border on the lower and upper sides. The cheese is transformed into a 1 cup (5 ounces) chicken mixture and its fingers into a pure cylindrical shape over the cheese. Place 1/2 cup (77 g) rice on the chicken filling and dispel the blanket with the fingers.

5. Fold the short sides of the tortilla 2 to the filling. Then tighten one of the long sides above the center and place it under the filling with your finger tip. Hold the pages tightly and roll until the burrito is closed and the charges are completely loaded.

6. When ready for baking and the oil reaches the temperature, coat the wire holder with a paper towel and set it in a filled baking sheet. Gently move two chimicons into the hot oil with a spider -kimer, large metal slot spoon or metal fish spatula, down the sides of the seam and bake until the lower sides are golden brown, approx. 2 minutes. Carefully turn and continue to bake until the tortilla is crisp and gold, with the help of spider kimmer or pliers, approx. 2 minutes longer. When done, move the prepared wire holder. Back the oil 350 ℉ (175 ℃). Repeat the baking process with the remaining Chimichanga. Let the fried chimicangas sit for 5 minutes to cool slightly.

7. Serve chimichangas with salsa, crema, guacamole, pico de gallo and lime wedges on its side.

Special equipment

Little machine, large frying pan, large Dutch oven or herd vessel, wire holder, digital thermometer or clip for a thermometer

Note

Queeso Oaxaca, also known as quesillo, fresh Mexican cheese. It can be replaced with any other melting cheese such as mozzarella or Monterey Jack.

Make-Head and Storage

Chimichangas should be enjoyed immediately.