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Fried Chimichanga Recipe

Name: Xolos Tacos Y Tlayudas Fried Chimichanga Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 cups can (14 oz) fire-roasted diced tomatoes with green chiles or crushed tomatoes; 0.5 cups onion, thinly sliced; 1 tsp garlic, minced; 1 tbs chipotle in adobo, chopped; 1 tsp ground cumin; 0.5 tsp dried oregano; 1 tbs vegetable oil (for tinga sauté); 4 each large flour tortillas (10–12 inch); 1 cup shredded Monterey Jack or Mexican blend cheese (for filling); 1 tsp salt; 0.5 tsp black pepper; 1 cup all-purpose flour; 0.25 cup cornstarch; 0.5 tsp baking powder; 0.5 tsp salt (for batter); 1 cup cold sparkling water (or beer) for batter; 3 cups vegetable oil (for deep frying); 6 oz white American cheese or processed melting cheese, chopped; 0.5 cup milk; 0.5 each jalapeño, seeded and minced (optional); 0.25 tsp ground cumin (for queso); 1 cup pinto or black beans (canned, drained and rinsed); 2 tbs onion, minced; 0.25 tsp cumin; 0.25 tsp salt; 1 tsp lime juice; 1 tsp olive oil; 0.5 cup sour cream or Mexican crema; 1 tbs lime juice

Inspired by Xolos Tacos Y Tlayudas

Time55m

Serves4

One fried chicken tinga chimichanga topped with melted queso and a side of beans and crema salad

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Ingredients

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Chimichanga (chicken tinga)

2 cups cooked shredded chicken

1 cups can (14 oz) fire-roasted diced tomatoes with green chiles or crushed tomatoes

1/2 cups onion, thinly sliced

1 tsp Garlic, minced

1 tbs chipotle in adobo, chopped

1 tsp Ground cumin

1/2 tsp Dried oregano

1 tbs vegetable oil (for tinga sauté)

4 each large flour tortillas (10–12 inch)

1 cup shredded Monterey Jack or Mexican blend cheese (for filling)

1 tsp Celtic sea salt

1/2 tsp black pepper

Breading & Frying

1 cup 00 bread flour

1/4 cup Cornstarch

1/2 tsp Baking powder

1/2 tsp salt (for batter)

1 cup cold sparkling water (or beer) for batter

3 cups vegetable oil (for deep frying)

Queso Topping

6 oz white American cheese or processed melting cheese, chopped

1/2 cup Milk

1/2 each jalapeño, seeded and minced (optional)

1/4 tsp ground cumin (for queso)

Beans

1 cup pinto or black beans (canned, drained and rinsed)

2 tbs onion, minced

1/4 tsp Cumin

1/4 tsp Celtic sea salt

1 tsp ReaLime juice

1 tsp olive oil

Crema Salad & Garnish

1/2 cup sour cream or Mexican crema

1 tbs ReaLime juice

2 tbs cilantro, chopped

1 cup shredded lettuce

1/4 cup tomato, diced

1/4 tsp Celtic sea salt

1/4 tsp Cracked black pepper

Optional finishing

1 tbs fresh cilantro leaves (for garnish)

2 each Lime wedges

Method

Chimichanga (chicken tinga)

Prepare tinga

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/2 cup thinly sliced onion and sauté until translucent, about 3–4 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1 cup canned tomatoes with chiles (or crushed tomatoes), 1 tablespoon chopped chipotle in adobo, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer and cook 5 minutes to meld flavors.

Stir in 2 cups cooked shredded chicken and cook 3–4 minutes until chicken is heated and sauce coats the meat. Adjust seasoning to taste. Remove from heat and set aside to cool slightly (5 minutes).

Assemble chimichangas

Lay one 10–12-inch flour tortilla flat. Place about 1/2 cup of the chicken tinga mixture in the center, top with about 1/4 cup shredded Monterey Jack cheese. Fold the sides in, then fold the bottom up and roll tightly to form a sealed burrito. Repeat to make 4 chimichangas. If needed, brush a small amount of water on the edge to help seal.

Breading & Frying

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Gradually whisk in about 1 cup cold sparkling water (or cold beer) until you have a smooth, slightly thick batter that will coat the chimichanga. Chill 5 minutes if batter is foamy.

Heat about 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test with a little batter — it should sizzle and rise immediately.

Working one at a time, dip each assembled chimichanga into the batter to coat evenly, letting excess drip off. Carefully lower into the hot oil seam side down. Fry 2–3 minutes per side until golden brown and crisp, turning gently with tongs so all sides brown evenly. Maintain oil temperature around 330–350°F.

Transfer fried chimichangas to a wire rack or paper towel–lined plate to drain. Keep warm in a low 200°F oven if making multiple batches.

Queso Topping

In a small saucepan over low heat combine 6 oz chopped melting cheese and 1/2 cup milk. Stir constantly until cheese melts and sauce is smooth, about 4–6 minutes. Stir in 1/2 minced jalapeño (optional) and 1/4 teaspoon ground cumin. If too thick, add up to 2 tablespoons more milk. Keep warm until serving.

Beans

Place 1 cup drained and rinsed canned beans in a small saucepan with 2 tablespoons minced onion, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1 teaspoon lime juice and 1 teaspoon olive oil. Warm over medium-low heat stirring occasionally until heated through, about 4–5 minutes. Mash lightly with a fork for a rustic texture if desired.

Crema Salad & Garnish

In a small bowl whisk together 1/2 cup sour cream (or Mexican crema), 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/4 teaspoon salt and 1/4 teaspoon cracked black pepper. Taste and adjust seasoning. Toss with 1 cup shredded lettuce and 1/4 cup diced tomato just before serving so lettuce stays crisp.

To serve, place one fried chimichanga on each plate. Spoon warm queso over the chimichanga (about 1/4 cup each). Add a scoop of warmed beans to the side and a generous portion of crema salad. Garnish with cilantro leaves and lime wedges. Serve immediately.