Salted Caramel Chimi Recipe

Prepare caramel (if using store-bought skip to step 3)

In a medium heavy-bottom saucepan, melt 1 cup granulated sugar over medium heat, stirring frequently until it turns an amber-brown color (about 6–8 minutes). Remove from heat and carefully whisk in 2 tablespoons butter until melted. Slowly pour in 1/2 cup heavy cream while whisking (mixture will bubble). Return to low heat and stir until smooth. Stir in 1/2 teaspoon sea salt. Cool slightly to thicken, about 10 minutes.

If using a store-bought brownie, break or cut the brownie into two pieces roughly the length of the tortilla's diameter so each tortilla will hold one brownie piece. If making brownies from scratch, bake and cool a small 8x8 batch, then cut to size.

Warm 1 cup of salted caramel sauce slightly (microwave 15–20 seconds or warm in a small saucepan) to make it pourable but not hot. Spoon or drizzle about 2–3 tablespoons of caramel over each brownie piece, allowing some caramel to seep into cracks. Reserve 2–4 tablespoons for drizzling at plating.

Set up a workstation: one plate for tortillas, a shallow bowl with the sugar-cinnamon mix (combine 1/4 cup sugar + 1/2 tsp cinnamon), and a slotted spoon or tongs for frying.

Place a large flour tortilla flat on a clean surface. Put the caramel-drizzled brownie piece in the center of the tortilla. If desired, add 1 tablespoon chopped toasted nuts on top of the brownie for texture. Fold the tortilla over the brownie like a chimichanga: bring one edge over the brownie, then fold in the sides and roll to enclose completely, making a tight burrito/parcel. Repeat with the second tortilla and brownie.

In a deep skillet or medium pot, heat 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, oil is ready when a small piece of tortilla sizzles and browns in about 15–20 seconds.

Carefully lower the folded tortilla parcels seam-side down into the hot oil. Fry in batches if necessary, turning occasionally, until golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes). Use a slotted spoon to transfer cooked chimis to a paper towel-lined tray to drain briefly.

While still warm, roll each fried chimichanga in the sugar-cinnamon mix until coated. This gives a sweet crisp exterior.

Place a fried Salted Caramel Chimi on a serving plate. Add two scoops of vanilla ice cream beside it (or split two chimis between a group and serve with two scoops total if sharing).

Drizzle reserved warm salted caramel sauce over the chimichanga and ice cream (about 1–2 tablespoons per chimichanga). Sprinkle a pinch (about 1/8–1/4 teaspoon) of flaky sea salt over the caramel to brighten flavors. Scatter the chopped toasted nuts around the plate if using.

Serve immediately while the tortilla is crisp and the ice cream is cold. Provide a knife and fork for cutting through the chimichanga to reveal the gooey brownie and caramel center.