Tray Of Mini Chimis (shredded Chicken) Recipe
Make Tray Of Mini Chimis (shredded Chicken) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shredded Chicken Filling
Assembly & Frying
Garnish (optional)
Method
Shredded Chicken Filling
- 1
Prepare aromatics
Peel the onion. Reserve half of the onion whole for poaching the chicken; finely dice the remaining half (you'll use the diced onion in the filling). Peel and mince 2 of the garlic cloves; keep 1 clove whole for the poaching liquid.
- 2
Poach the chicken
Place the chicken breasts in a medium saucepan or deep skillet. Add the reserved half onion, the whole garlic clove, and 720 ml chicken stock. Bring just to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer 12–15 minutes (until internal temperature reaches 74°C/165°F and chicken is cooked through). Turn off heat and let chicken rest in the hot liquid for 5 minutes.
- 3
Shred the chicken
Remove chicken from the poaching liquid and place on a cutting board. Use two forks (or a stand mixer on low with paddle) to shred the chicken into bite-sized strands. Reserve 1/4 cup of the poaching liquid, strain and set aside to loosen the filling later if needed.
- 4
Cook the filling
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced half onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced green chiles and salsa verde and cook 1–2 minutes to warm through.
- 5
Season and combine
Add the shredded chicken to the skillet, then sprinkle in ground cumin, chili powder, smoked paprika, 1.5 tsp salt, and 1/2 tsp black pepper. Stir to combine and cook 2–3 minutes so spices bloom. If mixture looks dry, add up to 60 ml (1/4 cup) of the reserved poaching liquid to moisten — filling should be moist but not soupy.
- 6
Finish the filling
Turn off heat. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning (add a pinch more salt or lime if desired). Let the filling cool slightly so it is easy to handle for assembly.
Assembly & Frying
- 7
Prep tortillas and egg wash
Stack the mini tortillas and warm them briefly (10–15 seconds in microwave or wrapped in foil in a warm oven) to make them pliable. In a small bowl whisk the 2 eggs with 1 tablespoon water to make an egg wash. Place the cornstarch in another shallow dish for a light dusting.
- 8
Assemble mini chimis
Lightly dust each warmed tortilla with a little cornstarch (this helps prevent sogginess). Place about 1½ to 2 tablespoons of the chicken filling in the center of a tortilla, sprinkle ~1 tablespoon shredded Monterey Jack cheese over the filling. Fold or roll the tortilla: either fold like a small burrito (tuck in ends and roll tightly) or fold opposite edges to form a compact packet. Press seam gently to seal. Brush the seam with egg wash to help seal and set seam-side down on a tray. Repeat until you have 24 mini chimis.
- 9
Heat oil
Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 to 1.5 inches (approximately 800 ml depending on pan). Heat over medium-high to 175–180°C (350–360°F). If you don't have a thermometer, test with a small piece of tortilla—it should sizzle and brown in ~30–45 seconds.
- 10
Fry mini chimis
Working in batches (do not overcrowd), gently place 3–6 chimis seam-side down into the hot oil. Fry 1–1½ minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or tongs to transfer to a wire rack or paper-towel-lined tray to drain. Repeat with remaining chimis. Maintain oil temperature between batches (adjust heat as needed).
- 11
Garnish (optional)
- 12
Plate and garnish
Arrange mini chimis on a tray. Serve with small bowls of sour cream and pico de gallo or salsa. Garnish with extra chopped cilantro and lime wedges on the side so diners can squeeze fresh lime over each chimichanga.
- 13
Serving suggestion
Serve warm as appetizers or party finger food — about one mini chimi per person as an appetizer, two per person as a light main. Keep extra chimis in a low oven (around 100–110°C / 210–230°F) on a wire rack to maintain crispness until serving.