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CHIMICHANGAS

cook:

1 h

Picture for CHIMICHANGAS

6,100,756 views  This week, Basics and Binging collide to bring you: Deadpool's chimichangas! Tortillas are eerily missing from all NYC grocery stores, so I ended up having to make 'em from scratch - definitely not necessary, but it makes for a standout deep-fried burrito!

6 Servings

US

original

metric

INGREDIENTS

For the Fresh Taco Seasoning/Sauce

For the Fresh Taco Seasoning/Sauce

dried ancho chilies

3 dried ancho chilies

small onion, halved

0.5 small onion, halved

fresh garlic, crushed and peeled

3 ½ cloves fresh garlic, crushed and peeled

dried hot chilies

5 dried hot chilies

large whole tomatoes

1 can large whole tomatoes

paprika

½ tsp paprika

oregano

½ tsp oregano

whole cumin

3 tsp whole cumin

Freshly Ground cumin

2 tbsp Freshly Ground cumin

chipotle in adobo (optional)

1 chipotle in adobo (optional)

Kosher Salt

Kosher Salt

Black pepper

Black pepper

For the Shredded Chicken

For the Shredded Chicken

boneless chicken thighs

5 boneless chicken thighs

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Homemade Taco Seasoning

1 ½ cup Homemade Taco Seasoning

vegetable oil

2 tbsp vegetable oil

For the Salsa

For the Salsa

can plum tomatoes, drained and deseeded

28 oz can plum tomatoes, drained and deseeded

Jalapeno, chopped

0.5 Jalapeno, chopped

small onion, quartered

0.5 small onion, quartered

garlic, chopped

1 clove garlic, chopped

Cilantro

Cilantro

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Lime juice

Lime juice

For the Honduran Crema

For the Honduran Crema

sour cream

½ cup sour cream

lime,

½ juiced lime,

For the Guacamole Ingredients

For the Guacamole Ingredients

large avocado

1 large avocado

lime,

½ juiced lime,

garlic, crushed

1 clove garlic, crushed

of 1 small red onion, finely minced

0.25 of 1 small red onion, finely minced

freshly ground cumin

1 tsp freshly ground cumin

jalapeno, minced (optional)

1 jalapeno, minced (optional)

Freshly ground pepper

Freshly ground pepper

Kosher salt

Kosher salt

For the Tortilla

For the Tortilla

all purpose flour

300 grams all purpose flour

shortening

50 grams shortening

warm tap water

200 ml warm tap water

For the Chimichanga Fillings

For the Chimichanga Fillings

Shredded chicken

Shredded chicken

Refried beans

Refried beans

Shredded cheese

Shredded cheese

For the Slurry (to seal chimichangas)

For the Slurry (to seal chimichangas)

flour

1 tbsp flour

water

3 tbsp water

For the Deep Frying

For the Deep Frying

vegetable oil

1 quart vegetable oil

DIRECTIONS

1.

For the Fresh Taco Seasoning/Sauce

1.

Start by dry roasting the whole cumin until fragrant. Grind in a spice grinder. Toast the chiles (ancho & hot chiles) in the same pan over medium heat for 1-2 minutes until fragrant but not smoking. Kill the heat and cover the chiles with water and place a lid on top. Let the chiles sit for 10 minutes until soft.

whole cumin

3 tsp whole cumin

dried ancho chilies

3 dried ancho chilies

dried hot chilies

5 dried hot chilies

2.

Once the chiles are completely soft, carefully pour the chiles along with their liquid into a high-power blender with onion (cut in half). Add two canned tomatoes, garlic, paprika and oregano, freshly ground cumin from earlier, adobo chipotle from a can (optional), and a sprinkle of kosher salt and freshly ground pepper.

large whole tomatoes

1 can large whole tomatoes

fresh garlic, crushed and peeled

3 ½ cloves fresh garlic, crushed and peeled

paprika

½ tsp paprika

oregano

½ tsp oregano

chipotle in adobo (optional)

1 chipotle in adobo (optional)

Freshly Ground cumin

2 tbsp Freshly Ground cumin

Kosher Salt

Kosher Salt

Black pepper

Black pepper

small onion, halved

0.5 small onion, halved

3.

Blend all together on high speed until it’s completely smooth, as you don’t want any chunks of dried pepper. Taste for seasoning. If it’s too spicy, add two more tomatoes and blend to balance the heat out.

4.

For the Chicken Thigh

1.

Start by patting dry boneless skinless chicken thighs and seasoning with salt and pepper. Sear over medium-high heat in vegetable oil in a high rimmed saucepan.

boneless chicken thighs

5 boneless chicken thighs

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

vegetable oil

2 tbsp vegetable oil

2.

Once the chicken has a nice color on both sides, add the taco seasoning sauce, cover with a lid, lower the heat and let it braise for about 30 minutes. During this time feel free to prepare the chimichanga accompaniments.

Homemade Taco Seasoning

1 ½ cup Homemade Taco Seasoning

3.

After 30 minutes, remove the lid and let the sauce cook down until nice and thick.

4.

Shred (or chop) the chicken right in the pan and toss in the sauce before setting it to the side to cool.

5.

For the Chimichanga Accompaniments

1.

For the Salsa

1.

In a food processor place canned plum tomatoes (drained & deseeded), jalapeno (chopped), onion (quartered), garlic, a few leaves of cilantro, a sprinkle of kosher salt and freshly ground pepper, and a squeeze of lime juice.

can plum tomatoes, drained and deseeded

28 oz can plum tomatoes, drained and deseeded

garlic, chopped

1 clove garlic, chopped

Cilantro

Cilantro

small onion, quartered

0.5 small onion, quartered

Jalapeno, chopped

0.5 Jalapeno, chopped

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Lime juice

Lime juice

2.

Use quick short pulses to chop everything. Scrape down the sides of the bowl and chop again to make sure everything is chopped down to the desired consistency. Cover and refrigerate until ready to use.

3.

For the Honduran Crema

1.

In a small bowl, combine sour cream with lime juice.

sour cream

½ cup sour cream

lime,

½ juiced lime,

2.

Whisk together until homogeneous then pour into a tiny squeeze bottle to drizzle on top later on.

3.

For the Guacamole

1.

Into a small bowl goes the flesh of a ripe avocado with lime juice, garlic, red onion finely minced, the freshly ground cumin, a minced jalapeno pepper (optional), a few twists of freshly ground pepper and a sprinkle of kosher salt.

large avocado

1 large avocado

lime,

½ juiced lime,

garlic, crushed

1 clove garlic, crushed

of 1 small red onion, finely minced

0.25 of 1 small red onion, finely minced

freshly ground cumin

1 tsp freshly ground cumin

jalapeno, minced (optional)

1 jalapeno, minced (optional)

Freshly ground pepper

Freshly ground pepper

Kosher salt

Kosher salt

2.

Mash together using a fork until the consistency of choice is reached and using a tortilla chip for a taste test.

3.

For the Tortilla

1.

In a food processor goes all-purpose flour and room temperature shortening (cut into small pieces). Pulse together about 15-20 times, until it forms a mixture similar to wet sand.

all purpose flour

300 grams all purpose flour

shortening

50 grams shortening

2.

With the food processor running, add warm tap water in through the feeding tube, letting the machine continue to run until a ball of dough forms.

warm tap water

200 ml warm tap water

3.

Once a ball has formed, stop the processor and remove the warm, sticky dough. Knead for a couple of seconds to make sure everything is evenly incorporated.

4.

Then weigh the dough in order to precisely divide the dough into six equal-sized balls. Once divided into balls, roll each piece taut and place on a well-oiled rimmed baking sheet. Dot the balls with oil to make sure they don’t stick to a loosely wrapped layer of plastic wrap on top. Rest at room temperature for 1 hour.

5.

One at a time, retrieve the balls of dough and dust them on both sides with all-purpose flour. Roll them out with a well-dusted rolling pin until thin and round as possible.

6.

Once rolled out heat a cast iron skillet to 400°F, or until you see little wisps of smoke coming off. Plop the dough onto the skillet and let sit for about 90 seconds, maybe longer or shorter depending on how hot the skillet is, but you want to see nice big bubbles before flipping and letting it sit for another 30-60 seconds. Stack the finished tortillas on a plate wrapped in a clean dish towel. This will help keep the tortillas warm and soft until ready to use them.

7.

For the Chimichanga Assembly

1.

Onto the lower third of the tortilla goes some of the shredded chicken, refried beans, and shredded cheese. Roll into a burrito. Use a slurry made from flour and water to brush down the outside edges of the tortilla. This will help hold the burrito together as it enters the deep fry.

Shredded chicken

Shredded chicken

Refried beans

Refried beans

Shredded cheese

Shredded cheese

flour

1 tbsp flour

water

3 tbsp water

2.

Over on the stovetop, heat vegetable oil to 350°F before dropping in the burrito and letting it fry for 2 minutes, or until deeply golden brown before flipping and frying for additional 1-2 minutes.

vegetable oil

1 quart vegetable oil

3.

Once each burrito has been fried, place onto a wire rack set in a rimmed baking sheet until ready to serve.

4.

At which point, place on a plate. Start with a drizzle of Honduran crema, top a generous dollop of guacamole, and finally a dollop of salsa. Enjoy!

For the Salsa

For the Salsa

For the Honduran Crema

For the Honduran Crema

For the Guacamole Ingredients

For the Guacamole Ingredients

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