It all started for me in far-from-Mexico, Utah - though it was at one time part of Mexico, and a small restaurant by the name of The Yucca, in my very provincial little town. We children used to laugh at the name but found it anything but "Yucky". That is where my love affair with the taco began and the attraction has never waned.
Our father, would conduct an annual "anything you want to eat night" and buzz around the town to buy each of his 6 children's favorite dishes while Mom stayed at home cooking those things requested that only she could make. I usually requested tacos from The Yucca but ordered her cheesecake for dessert - always eager to placate the hand that fed me, though in truth, she probably wished we all preferred something that had to be brought in.
The first time I heard the name chimichanga, I supposed it must be some sort of dance, and in truth, my taste buds did a little dance when I first tried one at a restaurant called Chi-Chis which has like many restaurant chains "had it's day, then went away." I will be ever grateful to them for introducing to me the concept of flour tortillas filled with a Mexican spiced chicken filling and deep fried then topped with the predictable toppings that ticked all the boxes to a Mexican appetite.
Chicken Chimichangas
3
½ cups shredded cooked chicken
1
cup chopped onion
2
cloves garlic, minced
1
can chopped green chiles
2
tab. cornstarch
1
¼ cup chicken stock
salt
and pepper
8
large flour tortillas
1
1/2 cups grated cheddar or Monterey Jack cheese
-In large skillet, sauté onions and garlic in 2
tab. oil until very soft. Add chiles, chicken,
salt and pepper. Sprinkle cornstarch over
chicken mixture and add chicken broth.
Cook and stir until thick and bubbly. Cool.
Stir in cheese.
tab. oil until very soft. Add chiles, chicken,
salt and pepper. Sprinkle cornstarch over
chicken mixture and add chicken broth.
Cook and stir until thick and bubbly. Cool.
Stir in cheese.
-Lay a flour tortilla on a work surface in front
of you. Place 1/3 - 1/2 cup filling in the middle
of the tortilla. Fold the two outer edges of the
tortilla over the filling. Then fold the bottom
edge 2/3s of the way up over the filling. Finally,
roll the tortilla over itself so the filling is
completely encased and the seams are facing
down on the work surface. Secure bottom
edges of tortilla closed with a toothpick if
desired. Continue until all tortillas are filled.
-Heat 2 inches of oil in a medium heavy bottomed
saucepan to 375 degrees or until a small piece
of tortilla dropped in the oil browns within
30 seconds. Place the chimis, seam side down
in the pot and fry 2 - 3 minutes, turning at
least once, until they are evenly golden brown.
(Frying in a deep fryer is also an option)
-Serve warm with pico de gallo, salsa, sour
cream,
guacamole, tomatoes, and green onions.
PERSNICKETY NOTES:
**Yes, you can make your own flour tortillas and it is immensely gratifying and quite easy. Eat one hot right off the griddle with a bit of butter......mmmm! Go to my post called, "Flour Tortillas with Beef and Peppers" to find the recipe.
**To make this recipe even easier, use packaged grilled chicken pieces or rotisserie chicken shredded. Add to the other ingredients at the place specified in the recipe.
**Rather than deep-frying my chimis, I often cook them in a skillet in 1 inch of hot oil and then turn when golden to cook the other side. Remember, the filling is already cooked, so you don't have to cook them long, just long enough to make the tortilla crispy and golden. If you place them seam side down in the shallow oil they will keep their shape with a little guidance from a spatula without a toothpick to secure the edges.
**These are delicious at room temperature as well and easy to pick up like a wrap to eat. Dip the end in your favorite Mexican condiments.
**Black beans, corn, diced avocado, cumin, chili powder might be added to the chicken filling, according to your taste. This is a "purists" version above.
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