Chimichangas Recipe

Cook the chicken

Place the chicken thighs (or breasts), quartered onion, garlic cloves, chipotle peppers, crushed tomatoes, chicken broth, oregano, cumin, bay leaf, salt, and pepper into a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer gently for 20–25 minutes until chicken is cooked through and tender.

Shred and sauce

Remove the chicken and discard the bay leaf. Reserve about 1/2 cup of the cooking liquid. Shred the chicken with two forks. In a blender or using an immersion blender, purée the remaining onion/garlic/tomato/chipotle cooking solids with the reserved cooking liquid until smooth. Return the shredded chicken to the pan with the puréed sauce and simmer 5–8 minutes to let flavors meld and sauce thicken slightly. Taste and adjust salt. Keep warm.

Make the rice: Rinse the rice under cold water until water runs clear. In a small saucepan bring 2 cups water to a boil with 1/2 tsp salt. Add rice, stir once, reduce heat to low, cover and cook 15 minutes or until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare the beans: While rice cooks, warm a small skillet over medium heat. Add 1 tsp olive oil, drained beans, 1/2 tsp ground cumin and 1/4 tsp salt. Cook 3–4 minutes until beans are heated through, stirring gently. Mash a few beans with the back of a spoon for a creamier texture if desired. Keep warm.

Make a flour paste to seal: whisk together 2 tbs flour and 2 tsp water to a smooth, slightly thick paste; set aside.

Assemble chimichangas: Lay a tortilla on a work surface. Place about 1/2 cup of warm chicken tinga in the center, spreading slightly but leaving a 1-inch border. Sprinkle 1/4 cup shredded cheese over the chicken. Fold the short sides toward the center, then fold one long side over the filling and tightly roll to form a burrito shape, tucking in ends as you go. Dab the edge with the flour paste and press to seal. Repeat with remaining tortillas and filling (makes 4 chimichangas).

Heat oil for frying: Pour about 1/2 to 3/4 inch of vegetable oil into a large skillet and heat over medium heat to 350°F (175°C) or until a small piece of tortilla sizzles immediately but does not burn.

Fry chimichangas: Working in batches so as not to overcrowd the pan, carefully place 2 chimichangas seam-side down into the hot oil. Fry 2–3 minutes per side, turning with tongs, until golden brown and crisp all over (about 6–8 minutes total). Adjust heat as needed so they brown evenly. Transfer to a wire rack or paper towel-lined plate to drain for a minute or two.

Oven finish (optional for extra crisp or to keep warm): Preheat oven to 200°F (95°C). As you finish frying, keep chimichangas on a rack in the oven to stay warm and crisp while you fry the rest.

To plate: Place two chimichangas on each plate. Spoon about 1/4 cup prepared queso sauce over the chimichangas (or serve queso on the side). Top with shredded lettuce (about 1/2 cup per plate) and diced tomatoes (about 1/2 cup per plate). Add a dollop of sour cream (2 tbs) on top or on the side. Sprinkle with chopped cilantro and serve lime wedges.

Serve with sides: Serve each plate with approximately 1/2 cup cooked rice and 1/2 cup warmed beans alongside the chimichangas.