Chimichanga is a type of burrito which is deep fried, a popular dish in the US South West as well as some parts in Mexico. Usually this dish is prepared similar to burrito where flour tortilla is filled with ingredients like beans, rice, cheese and meats like beef and chicken, it is then tightly sealed and then deep fried.
The origins of this dish is still under debate as there are several claims to this recipe. One claim states that in 1922 Monica Flin the founder of the restaurant called El Charro accidentally dropped a pastry into a deep fryer as a result she uttered some Spanish curse word “chingada”” which means “to be [email protected]<#ed, screwed or damned”, they said it was where the word chimichanga came from. Another claim was that this dish was first served in the 1920’s at a restaurant called “George’s Ole” in Phoenix, Arizona but no special story was mentioned. And the final claim states that in Macayo’s Mexican Kitchen in Phoenix, Arizona the founder Woody Johnson created the dish in 1946 by recycling unsold burritos by throwing them into a deep fryer and serve it to people who dine in late in the day; it became popular in his restaurant and became a permanent menu. Lots of good stories, so who do you think have the right claim? Experts say the most possible one would be the last version.
On my personal opinion chimichangas are a very good snack having said that I find them best in small amounts as this tends to be so filling, but if you will be consuming it for dinner or lunch then go ahead splurge on this lovely Mexican dish. Filling for chimichanga can vary from pulled pork, chopped steak and the most popular ones are the minced meat, today we will be preparing it with roast pork leg that we seasoned with some spices like cumin, cayenne and onions.
- 12 pcs flour tortillas
- oil, for frying
- sour cream, to serve
- jalapeno peppers, to serve
- cilantro, to garnish
- goats cheese feta, crumbled
- 2 kg pork shoulder, bone in and skin on (thicker fat preferred)
- ½ cup of water
- 1 large onion, thinly sliced
- 2 tsp cumin
- 2 pcs jalapeno, finely chopped
- 6 cloves garlic, minced
- freshly ground black pepper
- 4 tomatoes, seeded and diced
- 1 green capsicum, seeded and finely diced
- 1⁄2 white onion, finely chopped
- ½ tsp sugar
- 2 garlic cloves, minced
- 2 tbsp chopped cilantro
- 1 jalapeno, seeded and finely chopped
- juice of 1 lime
- Combine all salsa ingredients in a bowl.
- Set aside and refrigerate for at least a day before serving your chimichanga
- Generously season the pork with salt and pepper.
- Place in a pork in a roasting pan and add water. Roast in a 180C preheated oven for 3 hours or until pork is fork tender. Once cooked remove from oven and let it cool.
- In a large pan add oil then sauté onions, cook in medium low heat until its caramelized. Add the garlic, cumin and jalapeno, cook for 2 more minutes.
- Pull meat apart removing the skin but keeping the fat, place in the pan and continue to cook until onions and flavours is combined with the meat thoroughly. You may need to add a bit of water to hydrate mixture.
- Prepare a deep fryer, set to 180C
- Fill tortillas with meat and goats cheese feta (amount according to your liking), fold the sides, roll and seal with toothpicks to secure. Do it with the remaining tortillas.
- Deep fry chimichangas in a deep fryer for 3 to 4 minutes or until golden brown, remove from fryer then drain in paper towel lined plates.
- Place chimichanga in a serving platter, serve with sour cream, chopped cilantro, jalapenos and tomato salsa.