Chimichanga recipe, how to make chimichanga
Chimichanga recipe. A deep-fried burrito made with tortilla, beans and cilantro lime rice. You can use a variety of fillings to make this chimichanga, and serve it for breakfast.
Chimichanga is one of the most popular dishes on the Mexican restaurant’s menu. Whenever I go to a Mexican restaurant, I would mostly order chimichanga. They are our family’s favorite.
I still remember when we came to know our second child is also a daughter, we had a blast in a mexican restaurant by ordering these chimichanga. I have a close mexican friend who is teaching me several mexican recipes. So can you imagine how thrilled I am, that I can now make these yummy chimichangas at home?
Chimichangas are filled with moist and delicious shredded chicken or black beans and blend of cheeses. Then they are deeply fried until crisp and golden brown.
Chimichanga is a perfect mexican comfort food. Be it vegetarian or non-vegetarian version, chimichanga tastes great! When you eat it, it would be so warm and delicious. It will also fill your stomach and keep you from hunger for a long time.
If you are worried if the tortilla would fall apart while deep frying, you could use a toothpick or stainless steel binder to keep them in place so that nothing is spilled out.
I have heard that you could even bake these chimichanga in oven instead of deep frying. I am yet to try the baking method.
So lets learn to make chimichangas. Make them, eat them and love them!
Preparation time. 5 minutes
Cook time. 20 minutes
Soak time. 8 hours
Recipe cuisine. Mexican
Recipe category. breakfast
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook beans for 3 whistles. Heat butter and when the butter melts, add the beans. Stir well for 2 minutes, and then add the cooked beans and vegetable or chicken stock. Mash it lightly using a ladle. Switch off. now, spread the tortilla. Spoon cilantro lime rice and beans.2. Fold the tortilla inward, and then fold it carefully on the sides.3. Once you fold it like burrito, you can secure the ends using a toothpick. Using toothpick is optional. Heat oil in a pan. 4. Fry the burritos until crisp and golden brown or for 3 minutes. Drain them on a paper towel.Now, chimichanga is ready! Serve hot with sour cream, lettuce leaves, and guacamole.
Chimichanga recipe below: