Oven Fried Beef or Chicken Chimichanga
A Chimichanga is a deep fried burrito. The word “chimichanga” basically means “thingamajig” or “whatchamacallit” in Spanish.
If you're confused about what a Chimichanga is, don't feel alone. I grew up in West Texas where the local cuisine fell into one of three categories: Steaks, Barbecue or Mexican Food. Burritos were standard fare at almost every fast food and snack bar everywhere, and they were all deep fried. And we never called them a Chimichanga.
According to lore, Tucson Arizona is the birthplace of the Chimichanga where a cook at Macayo's Mexican Kitchen, Woody Johnson, accidentally dropped a Burrito into a deep fryer. After retrieving it and tasting the crispy golden version of the burrito, he supposedly shouted "chimichanga!" which is a playful Spanish term that roughly translates to "thingamajig" or "whatchamacallit."
Other versions of the story suggest simply that people all over the Southwester US were deep frying burritos since the 1950s, a technique that was appealing for its crispy exterior and hearty filling. This is the version I personally subscribe to. I never heard the word “chimichanga" until sometime during the early ‘80s when Mexican Food was taking on more national prominence. By then, a Burrito became defined as a flour tortilla, wrapped around ingredients that must contain re-friend beans. A Chimichanga was the same thing, only deep fried, and hence, it is what I grew up knowing to be a burrito.
Incidentally, the word "burrito" means "little donkey." The term is thought to refer to the way burritos, wrapped in a soft tortilla, resemble the bedrolls or bundles that donkeys might carry. In this context, "burrito" is a diminutive form of "burro," which means "donkey" in Spanish.
Pay Attention to Technique
Before you delve into the recipe, be sure you understand how to roll a burrito.
When you fill your tortilla, there are two things to keep in mind: (1) it is easier to over-fill it than under-fill it and you do not want to over-fill it; and (2) don't put your ingredients directly across the center of the tortilla. Put your ingredients below the center as illustrated. Make sure the ingredients are evenly spread across the tortilla, but within an inch of the edges.
Now fold in the sides toward the center (position 1 and 2 in the diagram), then roll the tortilla up from position 3 to 4 in the diagram. As you roll it up, also roll it over so the seam side is facing downward. You now have a burrito. To turn it into a chimichanga, it must be fried, or in our case, oven fried.
Oven Fried Beef or Chicken Chimichanga
Ingredients
- 6 burrito-sized (as opposed to taco-sized) flour tortillas (like, Carb Balance Mission)
- 1 16-oz can re-fried beans (like, Rosita's or Old El Paso) You will not use it all.
- 2 cups cooked shredded or finely chopped chicken meat or cooked ground beef
- 1 4.5-oz can chopped green chilies (like, Old El Paso)
- 1 cup sour cream
- 1/2 cup fresh finely chopped fresh cilantro
- 1/2 cup finely diced yellow onion
- 2 tbsp olive oil
- 2 cups cheddar or Monterrey Jack cheese
- non-stick cooking spray (like, Pam)
- Kitchen Tapestry recipe for Guacamole Salad
Instructions
- Pre-heat oven to 425°F degrees.
- Sauté the onion in the olive oil until they begin to take on a little color.
- Mix the onions with the chicken or ground beef, sour cream, half the cheese, green chilies and the cilantro, and stir well to combine and allow to warm through 3-5 minutes.
- Put the refried beans in a microwave safe bowl and stir them together. Zap on high for two minutes; remove from the microwave and stir them again. Set aside to your work surface.
- The flour tortillas will be easier to work with if they are at room temperature. Or, you can put them between two damp paper towels and zap in the microwave for 5 seconds.
- Lay the tortilla on a flat work surface.
- Spread some of the re-fried beans across the diameter of the tortilla in a swath about a two inches wide, but not very thick.
- Put about two tablespoons of the chicken or ground beef filling along that line, and then, a handful of cheese on top of that. Make sure the ingredients are evenly spread across the tortilla.
- Now fold in the sides toward the center and then roll the tortilla from the bottom up, away from you.
- Place the filled tortillas seam side down on a baking sheet with the sprayed with cooking spray.
- Spray down all of the rolled tortilla with the cooking spray so they will properly brown and crisp up during cooking.
- Bake in the pre-heated oven for about 45 minutes until the chimichangas are golden brown.
- Top with the Kitchen Tapestry recipe for Guacamole and serve with additional condiments on the side, such as salsa, sliced jalapeños, chopped cilantro and sour cream.
