Cooking Classics: Chimichangas

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Cooking Classics

The Technique

Chimichangas

Chimichangas are basically fried burritos that generally include beans, a meat, cheese & rice as some of the basic components. Unlike Authentic Beef Enchiladas, Grilled Chicken Chimichangas use Homemade Flour Tortillas as the base instead of corn tortillas. This tutorial features an authentic Mexican cuisine classic that are just a bit smaller than traditional chimichangas making them easier to fry. Instead of one large one, account for two per serving when entertaining. Chimichangas may be rolled ahead of time, covered, chilled & fried just before the dinner hour. Plan to serve them with Homemade Tortilla Chips & Charred Salsa Verde as well as a batch of Mexican Wedding Cookies or Buttermilk Churros for dessert. Learn how to make chimichangas in your own kitchen.

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Grilled Chicken Chimichangas With Salsa Roja

makes 4 servings

1 cup Traditional Refried Pinto Beans
1/2 cup Arroz Roja
2/3 cup thinly sliced Salt & Pepper Grilled Chicken
1/2 cup shredded Cheddar cheese
8 {8-inch} warm Homemade Flour Tortillas
Vegetable oil
Salsa Roja
Sour Cream
Garnish: Poblano peppers

Divide the Traditional Refried Pinto Beans, the Arroz Roja, the Salt & Pepper Grilled Chicken between the Homemade Flour Tortillas leaving a 1 1/2-inch border on the sides. Sprinkle evenly with the cheese. Arrange the filling ingredients on the bottom one third portion of the tortilla. Slightly flatten the ingredients using a small off set spatula, then fold the sides over the filling. Just a smidgen will remain exposed. Next, roll up the tortilla covering the filling portion first. Once encased, flip it over & secure the end of the tortilla with a wooden pick. 

Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the side of the pot in order to maintain the temperature. Cook the filled & secured flour tortillas, in batches, 3 to 4 minutes, turning often, until golden brown. Remove from the oil using long handled tongs & place over paper towels. Remove the wooden pick from each chimichanga. Serve with Salsa Roja & sour cream. Garnish, if desired.

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How To Make Chimichangas

Chimichangas may be filled with all sorts of wonderful ingredients. Although grilled chicken breasts may be thinly sliced & added to this application, consider smoked chicken or pork or even just a simple vegetarian option for a custom creation. Furthermore, you may swap out the Salsa Roja for Charred Salsa Verde

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 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

 Divide the Traditional Refried Pinto Beans, the Arroz Roja, the Salt & Pepper Grilled Chicken between the Homemade Flour Tortillas leaving a 1 1/2-inch border on the sides.

How-To-Wrap-Chimigangas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Cooking-Class-Southern-Hostess-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

1a

Sprinkle evenly with the cheese.

How-To-Wrap-Chimigangas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Cooking-Class-Southern-Hostess-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

No. 2

Arrange the filling ingredients on the bottom one third portion of the tortilla. Slightly flatten the ingredients using a small off set spatula, then fold the sides over the filling. Just a smidgen will remain exposed.

How-To-Wrap-Chimigangas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Cooking-Class-Southern-Hostess-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

2a

Next, roll up the tortilla covering the filling portion first.

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2b

Once encased, flip it over & secure the end of the tortilla with a wooden pick. 

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No. 3

Heat 1 1/2-inches oil in a Dutch oven to 350 degrees. Attach a thermometer to the side of the pot in order to maintain the temperature. Cook the filled & secured flour tortillas, in batches, 3 to 4 minutes, turning often, until golden brown.

How-To-Wrap-Chimigangas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Cooking-Class-Southern-Hostess-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

3a

Remove from the oil using long handled tongs & place over paper towels. 

How-To-Wrap-Chimigangas-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Cooking-Class-Southern-Hostess-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

3b

Remove the wooden pick from each chimichanga.

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No. 4

Serve with Salsa Roja & sour cream. Garnish, if desired.

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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