Chimi Ahogadas Recipe

Make dough

In a large bowl whisk together 3.5 cups flour, 1 tsp baking powder, 1 tsp salt and 1 tbs sugar. Cut 4 oz cold diced butter into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized bits.

Whisk together 3 large (rdg) milk and 1 beaten egg in a small bowl. Add liquid to the flour mixture and stir with a wooden spoon until it comes together. If too dry, add up to 1 tbs additional milk. Turn dough onto a lightly floured surface and knead 6–8 times until smooth. Form into a disk, wrap in plastic and rest 20–30 minutes at room temperature.

Shape chimis

On a lightly floured surface roll the dough to 1/8-inch thickness. Cut into rectangles about 4 x 6 inches. Brush edges lightly with beaten egg. Place 2/3 cup shredded carnitas distributed so each rectangle gets ~2/3 cup shredded meat and top with about 1/2 cup shredded Monterey Jack per three chimis (roughly 1/4–1/2 cup per chimichanga depending on preference). Fold long edge over filling to form a long pocket, then seal sides by pressing and crimping; dust seam with 1/4 cup flour if needed to dry edge and ensure seal. Repeat to make three chimis.

Heat 1 cup vegetable oil in a large skillet to 350°F (175°C) over medium-high heat. Fry chimis seam-side down first for 2–3 minutes until golden, carefully flip and fry 2–3 more minutes until evenly crisp and deep golden. Use tongs to hold and rotate to crisp all sides, about 1–2 minutes additional if needed. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if making ahead.

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast 4 guajillos and 1 ancho for about 15–30 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with 1 cup hot water; let soak 15 minutes until softened, then drain (reserve soaking liquid).

In the same skillet, char 1 large tomato and 1/2 onion and 3 garlic cloves until blackened in spots (about 5 minutes), or roast under broiler. Transfer tomato, onion, garlic and softened chiles to a blender. Add 1 cup pork or chicken stock, 0.5 tsp cumin, 0.5 tsp oregano and 1 tsp salt. Blend until very smooth, adding up to 1/4 cup reserved chile soaking liquid to adjust consistency.

Heat 1 tbs oil in a saucepan over medium heat. Pour blended sauce through a fine-mesh strainer into the pan to remove seeds and skins, pressing solids to extract as much as possible. Add optional 1/2 cup diced cooked pork if you want extra meat in the sauce. Simmer gently 10–12 minutes until slightly thickened and flavors meld. Taste and adjust salt.

Keep sauce warm until ready to serve. Spoon over chimis when plating so they are 'ahogadas' (partially submerged) in pork red chile sauce.

While sauce simmers, heat 1 tbs butter + 1 tsp olive oil in a skillet over medium-low heat. Add 2 cups thinly sliced yellow onion and 1/4 tsp salt. Cook, stirring occasionally, 20–25 minutes until deep golden brown and sweet; add 1/2 tsp brown sugar during the first 5 minutes to help caramelize if desired. Reduce heat if onions begin to burn.

Remove from heat and keep warm. Use to top chimis after saucing.

In a small bowl combine 1/2 cup sour cream, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice and 1/4 tsp salt. Stir until smooth and taste-adjust with more lime or chipotle if desired. Transfer to a squeeze bottle or spoon for drizzling.

To serve: place each fried chimi on a plate, ladle 1/3 to 1/2 cup pork red chile sauce over and around each so the bottom is 'ahogada' (drenched). Top with generous spoonfuls of caramelized onions and drizzle chipotle crema over the top. Garnish with chopped cilantro and lime wedges. Serve immediately.