Chimichangas that is ...
Ever wonder what the difference is between a taco, chimichanga, and burrito? I think we all have and there are a lot of mixed recipes out there that call it one thing and in reality it is actually another. I did some digging and discovered it is a deep fried burrito.
I looked at the Food Network Magazine for a recipe on chicmichangas and it turns out their so called Chimichanga Recipe is actually classified as an enchillada.
Yes, very confusing but here is a breakdown of mexican food that will set us straight:
Nachos (NAH-chos): Corn chips baked with toppings, such as melted cheese, onion, peppers, tomatoes, and more.
Guacamole (gwa-ka-MO-lee): A mild, creamy dip made from avacados. Dip your corn chips into it, or spread it into your tacos or quesadillas as a condiment.
Tacos (TAH-kos): Typically hard corn tortilla shells, stuffed with spiced beef, chicken or sometimes fish, plus lettuce, tomatoes and grated cheese. Can also have other toppings, or be made from soft corn or flour wrappings.
Burritos (bur-REE-toes) : Wheat flour tortilla pockets stuffed with shredded, spiced chicken or beef and a chili sauce.
Chimichanga (chi-mi-CHANG-ga): A deep-fried burrito. Eat plain or with its side condiments.
Chorizo (cho-REE-zo): Spicy pork sausage.
Quesadillas (kay-sa-DEE-a): Two flour tortillas with cheese in-between fried in a pan. Feel free to open each triangle up and put in the items that come on the side- sour cream, guacamole, veggies.
Flautas/Taquitos (flaw-TAHS) (ta-KEE-toes): flour tortilla pockets stuffed with shredded meat and deep-fried. Taqauitos are smaller than flautas.
Enchiladas (en-chi-LAH-das): Rolled tortillas stuffed with any number of items, baked with a sauce- usually spicy, as enchilada sauce is made from chilies.
Fajitas (fah-HEE-tas): Grilled fillings such as chicken or beef, and onions and green peppers, served on a smoking hot stone. Take a soft flour shell, which will be on the side, and place toppings within, folding on three sides to avoid dripping.
Mole (MO-lay): A savory sauce made from cocoa powder (yes chocolate).
Tequila (te-KEE-lah): Popular Mexican alcohol- drink it straight as a shot chased by lime, or mixed in a drink. Distilled from the agave plant.
Tostadas (to-STA-das): The real name for tortilla chips, sometimes also referring to a dish similar to an open-faced taco. If it's big, eat it with a knife and fork; if it's small, pop the whole thing in your mouth.
Now, Guy Fieri knows his mexican food, his Chimichanga recipe was legit.. don't be intimidated by so many ingredients, it's just little things here and there with very few techniques.. try it.. you'll love it!!
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon granulated garlic
- 1 tablespoon all-purpose flour
- 2 tablespoons canola oil
- 3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
- 2 yellow onions, chopped
- 3 teaspoons seeded and minced jalapenos
- 2 tablespoons chopped garlic
- 2 1/4 cups beef broth, plus extra if necessary
- 1/4 cup red wine vinegar
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup lime juice (about 3 limes)
- 1/2 cup chopped fresh cilantro leaves
- 4 to 6 cups corn oil
- 10 (11-inch) flour tortillas, steamed
- 2 1/2 cups shredded pepper jack cheese
- 2 cups shredded iceberg lettuce
- 3/4 cup salsa
- 1 cup sour cream
- 1/2 cup seeded and diced tomatoes
- 1 avocado, diced
- In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside.
- In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes.
- Deglaze with beef broth. (remember, to deglaze you need high heat) Then add vinegar. Stir well to combine. Bring to a boil.
- Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid.
- When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F.
- While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas.
- Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Now if you are in a hurry you can do my very quick version (photo shown above)...
2 T butter
1 small onion chopped
2 garlic cloves
1 jalapeno pepper/ or one half of a green pepper if you don't like a lot of spice
1 1/2 tsp chilli powder
1/2 tsp ground cumin
1/4 tsp cinnamon
salt as needed
1 can tomato
2 T cilantro
2 1/2 cups rotisserie chicken or a few slices of any deli cut meat
1/4 cup sour cream (I use yogurt to healthify)
1 can refried beans
Tortillas as needed
1 cup mexican blend cheese
oli for frying
- Preheat oven to 450
- melt butter and cook onion, garlic and pepper until soft. Add spices and a teaspoon salt and toast 30 seconds.
- Add half a can of tomatoes and the cilantro and cook until mixture is dry.
- Add the chicken and yogurt and warm through.
- Place refried beans, some cheese and some of the warm chicken mixture in a tortilla and fold it closed and close with toothpicks. Repeat with other tortillas.
- Heat oil to 325, make sure it is just enough to go half way up a tortilla, you don't want to deep fry them. Brown tortillas on each side and then pat them dry off the excess oil.
- Put the tortillas on an oven proof dish. Pour remaining tomatoes and some cheese on top of the tortillas and put them in the oven for about 5-8 minutes.
- Serve with shredded lettuce on top and remaining refried beans on the side.
Chimmy Away.. they will be delicious I guarantee it!!!