Chimichanga is a specialty of the South American cuisine, in which a simple burrito is deep fried and served with pico de gallo, guacamole and sour cream. This delicacy has also become very popular in the North due to its amazing taste and simple preparation method.
Chimichanga can be prepared pretty easily but the folding process must be properly followed in order to prevent the filling from coming out while frying. However, chimichanga can be prepared pretty easily which can be served as a special snack to children who often refrain from eating vegetables.
Preparation time: 15-20 minutes
Cooking time: 55-60 minutes
1 lb. of chicken thighs, cut into bite sized pieces
4 large flour tortillas
½ cup of refried beans
1 cup of guacamole
½ cup of chopped white onion
salt, to taste
½ cup of chopped green bell pepper
1 cup of sour cream
½ cup of diced tomatoes
Freshly ground black pepper, to taste
1 cup of pico de gallo
1. Rinse the vegetables nicely under water and then dice them up into small pieces. Follow that by rinsing and cutting the chicken thighs into bite sized pieces. Once done, place the pot on medium flame and then throw the chicken pieces into it. Follow that by adding the chopped onions, tomatoes and the green bell pepper. Stir the mixture lightly and then season it with a pinch of salt and freshly ground black pepper. Once everything is added, cover-up the pot with a tight lid and let the chicken braise for 45-50 minutes or until it turns very soft and no longer retains the pink color.
2. Once the chicken pieces are braised, remove them from the pot and dump them into a plate. Let the chicken pieces cool down a bit and then shred them either with the help of two forks or your fingers. For shredding the chicken pieces with forks, hold them tightly with the fork in your left hand and pull them with the fork in your right hand. This makes the shredding process a lot easier. Once all the chicken pieces are nicely shredded, set them aside and then take a saucepan.
3. Place the saucepan on medium heat and dump the refried beans into it. While the refried beans are getting warmed, warm up all the tortillas over a griddle or frying pan. Once done, place a deep skillet over medium high heat and fill it halfway up with oil. While the oil is getting hot, remove the refried beans from the heat and set them aside. Now place the flour tortillas over a flat surface and spoon out a generous amount of the refried beans at the centre of each tortilla.
4. Top the layer of the refried beans with the shredded chicken and the vegetables. Follow that by adding a large dollop of guacamole, sour cream and 1 tablespoon of pico de gallo. Fill up all the tortillas in the same way and then fold them up. For that, fold the sides of the tortilla over the filling mixture and then press the ends lightly with your finger tips. Now pick up the side of the tortilla closest to you and fold that over the filling mixture. Fold the tortilla all the way down to the other end of it and then set it aside seam side down.
5. Repeat the same process to fold the rest of the chimichangas and then set them aside. Once the oil heat up and starts bubbling, slide one of the chimichangas into the hot oil and then fry it until it turns into a golden brown color. Once the chimichanga is slightly browned on one side, flip it over to fry the other side as well. Fry all the remaining chimichangas in the same way and then serve them with salsa, sour cream and guacamole.