Chimichanga - Should’ve done this before.

Alright!

I know, I was berated by all of you who read my last post, after I said I’d made Chimichangas for Dinner, but not photographed them due to the crap light situation.

“No! You bastard! Chiminchangas now! Not this bloody soup!” Granted, it wasn’t quite like that, but the amount of comments building up asking when American’s favourite Mexican mistake would cross the border from plate to camera. Well, right now, is the answer. Right now, there it is - Happy? You’d better be.

What is a Chimichanga anyway? Prepare yourself, because like the Club sandwich, I’m about to hit y’all with the history: The year is 1922, Restauranteur ‘Cameron Strukoff’ is working away in her kitchen at ‘El Charro’. In a moment of panic and disarray, she drops something Burrito-esque into the deep fat frier.

“Oh noes!” She screams. Composing herself, and quickly altering her conscious stream of curse words, out comes “Chimichanga!”, the Spanish equivalent of ‘thingamajig’ - The Chimichanga is born.

Alternatively, some other guy invented it during the 1950’s, but don’t you prefer the first story?

Chimichangas: Makes 2 (Basic recipe, add whatever you like.)

Meat from 1 Large chicken thigh +leg • 1/2 bell pepper • 1 clove garlic, minced • 1/2 onion, chopped • 1 teaspoon Rosemary • cheese, you’ll know how much (Cheddar or Fontina is good) • 2 flour tortillas

1. Pre-heat your oven to 180°c, and begin to heat a little oil in a frying pan

2. Cook the Chicken, along with the Pepper and Rosemary, until the meat is almost cooked through, but not entirely.

(When using Garlic, I always add it later on, so that it doesn’t burn.)

3. Add the Garlic, season, then remove from the pan, reserving any oil left over.

4. Use a microwave, or your pre-heated oven, to gently warm the Tortillas, so that they’re easier to fold.

5. Lay a Tortilla out in front of you, and place half the filling in the centre, slightly down, towards yourself. Roll away from you once, then fold in the edges, and continue rolling until sealed.

6. Place the pan back on the heat, and place the (at the this point Burrito) seam side down, into the remaining oil. Fry for 30 seconds-1 minute or so, then turning to do the other side.

7. Transfer the Burrito to a baking tray, and place in the oven, for 10-15 minutes, or until crispy on the outside.

8. Remove and serve with beans or rice, sour cream and Guacamole (If you have it.)

~ by gkbloodsugar on April 8, 2008.