Chimichangas

**EmperorTud** · 28-07-2008, 06:54 PM

A couple of days ago I attempted to make chimichangas, which are like deep fried burritos, in the relative comfort of my own home.

Here are the ingredients you will need:

2 Large chicken breasts
Half a large green pepper
2 tomatoes
A medium green onion
Flour tortillas
1 can of pinto beans
Cooking oil
Salt and pepper

Additional items I used were sour cream, salsa and I also made some guacamole, the recipe for that will follow later.

First off you need to cut the chicken boobs into manageable chunks. Then get a large cooking pot with lid, add some oil then commence frying the chicken.

Add in the diced half green pepper, diced tomatoes and the green onion, also diced. Remember at this point to season well.

Cover, stirring occasionally and simmer for about 30 minutes or until the juices start to dissolve.

Look at those flavours combining.

When the chicken is done, get two forks and proceed to shred.

No we have our main filling ready, set the pan aside and open the can of beans. These beans in the photos are in fact white beans as I picked up the wrong can in Foodland. You want pinto beans ideally.

Heat a pan with olive oil, drain the beans and fry in the oil, mashing with a fork as we go.

Don't forget to season well with salt and pepper.

The beans should form a tasty mush.

Now, heat your tortillas slightly either in the oven or on a skillet.

These are the Danitas ones I used from Foodland. Make sure you get the big size as the small ones are far too small unless you are cooking for midgets or CMn.

**EmperorTud** · 28-07-2008, 07:01 PM

Smear an amount of beans on the tortilla.

Then add your shredded chicken topping...

Now your chimichangas are ready to fold, but I added some sour cream, salsa and guacamole to the mix.

Then you need to fold up your tortillas and deep fry in hot oil!

When they are golden brown remove from oil and pat dry with paper towels.

The only difficult thing about these is folding them, which I will leave up to you as it was impossible to take photos while I was doing it. I didn't get them perfect as you can see but there is a special way of doing it.

Here are some photos of the sour cream...

...And the salsa I used.

**EmperorTud** · 28-07-2008, 07:04 PM

For the guacamole I used an avocado, some chopped fresh coriander, a squeeze of lime juice, a small clove of garlic diced, a small shallot diced, salt and some chilli powder.

**blackgang** · 28-07-2008, 07:15 PM

Hey dude, better if you just buy a can of refretos Refried beans, they must have them as I have seen them around alot of places,, but if you have boiled some pintos or red beans then you can make em yourself, but easier if just bought,
OH yea, if you make em then you should use real pig lard as mexicans do and they are lots better than bought ones.

**dirtydog** · 28-07-2008, 07:16 PM

Why didn't you make your own salsa? I always do now.

**blackgang** · 28-07-2008, 08:19 PM

Damn right, makes it better than store bought stuff if you can get jalapenios and it is sure better when fresh

I see that they have frozen flour tortillas in Rimpin so tomorrow I buy some and a can of refrietos and have me some burritos.

**EmperorTud** · 29-07-2008, 12:27 AM

Originally Posted by dirtydog

Why didn't you make your own salsa?

Couldn't be arsed. I will next time.

The chimichangas turned out good but I had them again this morning as burritos without frying them and they tasted better. Probably healthier too.

**EmperorTud** · 29-07-2008, 12:29 AM

Originally Posted by blackgang

Hey dude, better if you just buy a can of refretos Refried beans

Couldn't find them in Foodland and I mistakenly bought these white beans instead of the pintos. They wuz ok though, if not authentic.

**toslti** · 29-07-2008, 04:35 AM

They look really great!!.... but why do you have to deep fry them??

**friscofrankie** · 29-07-2008, 05:31 AM

^because that's what chimichangas are?

**Loy Toy** · 29-07-2008, 05:39 AM

Can someone show me how to use a can opener!

I'm in awe of the culinary talents of some of us here

Ask me to dinner please and i'll promise to wash up!

Creation at its very tastiest

Well done.

**blackgang** · 29-07-2008, 06:52 AM

I know how to make refries but if I couldn't get lard I don't think I would like em so good, but that supplier I got has em by the can or case and also has some canned guacamole, but I don't know how it is and now I cvan buy avacados at Rimping anytime I want, so guess I won't find out either.
But your chimichongas do look good alright, thanks for the idea.

**peterpan** · 29-07-2008, 06:56 AM

Well done Tud, One of my favorites, sadly off the menu for a while now as I am determined to drop 10 Kgs.

**Topper** · 31-07-2008, 06:40 PM

No cheese???????? Is there something I'm missing?

I throw a topping of cheese on the ones we're going to eat as soon as they are patted dry. If I have enough cheese, I'll throw some inside as well.

Yes, folding is a bitch but I cook up the meat, the wife and sister-in-law do the folding. The whole trick is not to overload the torilla (obviously). Then to seal the edge, a little egg is used.

**Topper** · 31-07-2008, 06:42 PM

PP,

Nothing really unhealthy about the chicken chimi's, as long as they're well drained. I put mine on a rack and pat the tops dry. Throwing them on paper towel only allows them to reabsorb the oil.

**Norton** · 31-07-2008, 06:54 PM

Originally Posted by EmperorTud

Couldn't be arsed. I will next time.

I usually make my beans and salsa from scratch but what you did looks tasty, quick and easy!

**blackgang** · 31-07-2008, 07:04 PM

well I bought some Casa Fiesta Refried Beans and them is shit, made no lard or trans fat, says so right on the outside of the can and I bet my dog wouldn't eat if I had my dog up here.
Fuk I saw a shopping cart full of packages of beans, navy beans for baked beans, pintos for refries or chili beans, Great northerns for them limey kind of baked beans, baby limas if you could get a real hamhock.
But I am going to buy some pintos and get some lard and make me some real refried beans and then freeze some small containers of em and use the rest in some chili or just eat em and make burritos, maybe find som napales and scramble some eggs for some burritos from that too.

**Norton** · 31-07-2008, 07:15 PM

Originally Posted by blackgang

I couldn't get lard I don't think I would like em so good,

I make my own lard. Sure you know how as well. Lots of good cheap pig fat in Thailand. Lard is easy to make and can be frozen for use when needed. I use it for all sorts of things from refried beans to pastries and much of the frying I do.

Nice by product when you make lard is cracklins. Add a little salt, pepper and cayenne and you have one of my favorite snacks.

**Topper** · 31-07-2008, 07:18 PM

Lazy man's lard...bacon grease. I keep a mayo jar by the stove to pour bacon grease in to use later for flavoring.

**Norton** · 31-07-2008, 07:18 PM

Originally Posted by blackgang

Casa Fiesta Refried Beans and them is shit

Yep. Pasty, sticky, tasteless shit!

Reckon Tud's white bean concoction is much better.

**blackgang** · 31-07-2008, 09:03 PM

Originally Posted by CSFFan

Lazy man's lard...bacon grease. I keep a mayo jar by the stove to pour bacon grease in to use later for flavoring.

Me too, but I have a mayo jar and a half in the fridge that way it don't go rancid.

Originally Posted by Norton

Yep. Pasty, sticky, tasteless shit! Reckon Tud's white bean concoction is much better.

Right on Bro, but we have a hell of a time getting pig fat here, I did find some from an old lady in the market and she will cut the fat off some skin for me and we use it in sausage making as the pork here is to lean and has to be 25% or more to make a good sausage.
When we killed hogs in October the fat on them was 2 to 4 inches thick, make a hell of a pork roast, this shit here is so lean it is just to damn dry when roasted. but the hogs here are not 90 kg. ours sometimes were twice that, I did see one that a friend killed after raising her for a couple of years for a brood sow and she pissed him off, she went just a tad over 500 pounds and the fat was a foot thick.
My grandpa said that a hog never quit growing as long as you would feed em and I have seen some monsters on some ranches out west, sumbitches as big as a beef.

**rubbajohnny** · 01-08-2008, 12:14 AM

No sour cream here
Anyone know how to make it
Can get milk youghurt and milk powder only in my village

**Texpat** · 01-08-2008, 12:40 AM

^ Same problem. Tortillas a problem here in the jungle too.

I showed this thread to my wife (the cook). She lamented the lack of ingredients here. She loved the Mexican restaurant in LA, just around the corner from our apartment. Chupalitas and burritos and nachos and fuck ... everything. Anyone know where to get tortillas and beans and sour cream in Udon or Nong Khai, regularly?

The import store at the foot of the Friendship bridge is too aggravatingly spotty for me.

Thanks for the chimichanga thread, Tud!

**dirtydog** · 01-08-2008, 03:02 AM

Jees blackgang, at your age why would you even think of freezing stuff

**peterpan** · 01-08-2008, 06:31 AM

Originally Posted by Texpat

^ Same problem. Tortillas a problem here in the jungle too.

The import store at the foot of the Friendship bridge is too aggravatingly spotty for me.

Thanks for the chimichanga thread, Tud!

Sour cream is nearly always available at Makro, sadly thats about it. I buy mu Tortillas in Pattaya.
Last trip I brought about 10 packs (Danitas)and they are all no bloody good, I think their Dough was too wet and they have all stuck together in the pack, you can't pull them apart.
Usually bang them straight in the freezer when I get home and they separate well, with this lot all you end up with is a pile of useless Tortilla chips. I maight ring them today and blow their nuts off and they will give me a lifetimne supply as compensation.

Thread: Chimichangas

Thread Tools

Display

Chimichangas

Thread Information

Users Browsing this Thread

Posting Permissions