**Mexican Chimichangas: A Culinary Symphony of Flavors**
Journey to the heart of Mexican cuisine with the irresistible chimichangas, deep-fried burritos bursting with savory fillings and oozing with melted cheese. These crispy delights, hailing from the vibrant streets of Mexico, have captured the hearts of food enthusiasts worldwide with their tantalizing flavors and versatility.
Within this article, you'll embark on a culinary adventure, discovering not one but two delectable chimichanga recipes. The first, "Almost Famous Chimichangas," takes you on a flavor-packed ride with its mouthwatering combination of seasoned beef, roasted corn, black beans, and a symphony of spices. The second recipe, "Easy Shrimp Chimichangas," offers a seafood twist, featuring succulent shrimp enveloped in a creamy poblano sauce.
Whether you're a seasoned home cook or just starting your culinary journey, these recipes will guide you through the process of creating these Mexican gems. From preparing the flavorful fillings to achieving the perfect golden-brown crisp, each step is meticulously explained to ensure success in your kitchen.
So, gather your ingredients, ignite your culinary passion, and prepare to savor the delights of Mexican chimichangas, a symphony of flavors that will leave you craving for more.
ALMOST-FAMOUS BREADSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 16 breadsticks
Number Of Ingredients 9
Steps:
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
ALMOST FAMOUS CHIMICHANGAS
From Food Network Magazine. It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce.
Provided by kitchenslave03
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Make Mexi-Sauce:.
- Saute onion and garlic in a skillet coated with cooking spray til tender. Add pinches of spices, sugar and salt and cook 30 seconds. Stir in the canned chiles and cook 2 minutes. Add broth and simmer til thickened nicely; puree. Stir in 1/4 c cilantro.
- To Make Chimichangas:.
- Preheat oven to 450. Melt the butter with 2 T oil in a skillet; transfer to a bowl. Heat remaining oil in the skillet. Add the onion, garlic, and jalapeno and cook til soft, about 3 minutes. Add chili powder, cumin, cinnamon and 1 t kosher salt. Toast 30 seconds. Add the tomato and cilantro and cook til slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread about 2 T beans down the center of each tortilla, leaving 2" border on both ends. Top with 1 c chicken mixture and 1/4 cheese. Fold in ends and roll up.
- Put chimichangas seam side down on the baking sheet; brush them with the butter-oil mixture. Bake 8-10 min per side, brushing again after you flip. Top with sauce, more cheese, lettuce and tomato. Great served with mexican rice and more beans.
Nutrition Facts : Calories 694.1, Fat 38.9, SaturatedFat 13.7, Cholesterol 47.9, Sodium 1362.8, Carbohydrate 66.7, Fiber 10.7, Sugar 8.6, Protein 22.6
ALMOST-FAMOUS MILKSHAKES
In 1965, Friendly's lost the right to use the name of its super-thick shake, the Awful-Awful (so named after a customer called it "awful big and awful good"). Execs held a company contest to rename it, and three employees won $100 each with "Fribble," meaning frivolous. Friendly's keeps the recipe for its popular shake a secret, but the chefs in Food Network Kitchens whipped up this great imitation.
Provided by Food Network Kitchen
Categories beverage
Time 40m
Yield 2 shakes
Number Of Ingredients 3
Steps:
- Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish in a single layer; return to the freezer until firm, about 20 minutes.
- Put the evaporated milk and vanilla syrup in a blender, then put the blender jar and 2 large glasses in the freezer with the ice cream; chill at least 20 minutes.
- When ready to serve, remove the ice cream and blender jar from the freezer. Add half of the ice cream to the blender and blend on high until smooth. Add the remaining ice cream and blend until smooth. Remove the glasses from the freezer and fill with the shake; serve immediately.
TOP NOTCH TOP ROUND CHIMICHANGAS
Steps:
- In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
- Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
- To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Tips:
- Use leftover chicken, pork, or beef for the filling to save time and reduce waste.
- Be sure to season the meat well before cooking. This will help to enhance the flavor of the chimichangas.
- Use a large flour tortilla for the wrapper. This will ensure that the chimichangas are large enough to be satisfying.
- Dip the tortillas in hot oil before filling them. This will help to prevent them from cracking.
- Be careful not to overfill the tortillas. This will make them difficult to roll and seal.
- Fold the chimichangas tightly to prevent the filling from spilling out.
- Cook the chimichangas until they are golden brown and crispy. This will ensure that the filling is cooked through.
- Serve the chimichangas with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Conclusion:
Almost Famous Chimichangas are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal, or for a fun and festive party appetizer. With a little creativity, you can customize the filling to suit your own taste preferences. So next time you are looking for a new and exciting recipe, be sure to give Almost Famous Chimichangas a try.
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