Recipe: Mexican Chicken Chimichanga
Ingredients
- 4 Large Flour Tortillas
- 450 g Chicken thighs - boned and skinned
- ½ cups 120ml Refried Beans
- ½ cups 120ml Chopped Onions
- ½ cups 120ml Chopped Bell Peppers
- ½ tsp Chopped Garlic
- ¼ tsp Salt to taste
- Pepper to taste
- Guacamole
- Sour Cream
- Pico de Gallo or Salsa
Instructions
Step 1
Heat an enamel pot on a medium heat. Add the chicken, onions, bell pepper, tomatoes, salt and pepper.Mix all the ingredients together until the chicken is well coated. Cover for about 45 minutes, stirring occasionally, allow the chicken to braise.
After 45 minutes remove the chicken from the heat, cool it.
Step 2
After cooled for a few minutes. Place it on a flat surface, such as a cutting board or plate and begin to shred the chicken.Use two forks or your hands to shred the chicken. To use forks, one fork should hold the chick in place as the other fork pulls away at the chicken.
To use your hands, just pull the chicken apart until you have shredded the whole pot of chicken.
Step 3
Add refried beans in in a saucepan, Heat the pan on a medium heat for around 5 minutes or till warm. Place a large flour tortilla on a heated frying pan.Heat both sides for around 1 minute or till warm. Repeat this for the rest of tortillas.
Then, place one tortilla at a time on a flat surface and scoop a couple spoonfuls of refried beans in the middle of the tortilla.
Next, place about 1 cup (137 ml) of chicken on top of the beans across the center of the tortilla.
You can add what El Coyote Café calls "The Works:" sour cream, guacamole, and pico de gallo.
place this right in the center on top of the chicken and beans.
Repeat this step for all of the tortillas.
Step 4
Fold the tortilla into burrito shape. To do this, First fold in each side of the tortilla.Then When applying pressure around the middle, fold the piece closest to you over the center of the tortilla.
Just continue to roll the tortilla over until the center is resting on the other end of the tortilla.
Repeat this for the rest of tortillas.
Step 5
Heat 273 ml of vegetable oil in a frying pan. When hot, Put the chimichanga in the oil and fry for 5 minutes on each side until slightly brown and crispy.Remove it from the oil and let the excessive oil drip. Repeat this step for the remaining chimichangas.
