Chicken Chimichanga Recipe with Black Beans and Corn
Your filling choices on these chicken chimichangas are limited only by your imagination, but feel free to make the kind I made. It was really tasty. Do take the flour tortillas out of the fridge at least half an hour before cooking so they have a chance to come to room temperature and be a bit more pliable.
1chipotle in adobominced, plus about 2 teaspoons of the adobo sauce
1large bonelessskinless chicken breast (not split) (use thighs if you have them for more flavor)
¼cupyellow corn kernels(fresh or frozen)
¼cupcooked black beans(canned or from dried)
8 10" flour tortillas
For Frying and Serving (serving suggestions are all optional, of course)
A little water to "glue" the tortillas shut
Enough oil or melted shortening(or lard) to fill a cast iron skillet to a depth of 1/2" (or if you have a deep fryer, use add as much oil as is required)
¼cupHerdez Taquera Sauce per plate(more or less)
1slicepepper jack cheese(or 2 Tablespoons of shredded) per chimichanga
1TablespoonSour Cream or Mexican crema per chimichanga
1Tablespooncrumbled Queso Fresca per chimichanga
2Tablespoonsguacamole per chimichanga
Instructions
For the Filling
In a medium saucepan or skillet, heat the oil over medium heat until hot.
Add the onion and cook until softened and starting to color, about 5 minutes.
Add the garlic, minced chipotle and sauce, and cook another minute more.
Season with salt and pepper and add the Herdez Taquera Sauce
Add the breast (yes, raw and unseared) and cook over medium-low heat, covered, until chicken is cooked through, about 10-15 minutes, depending on thickness of meat.
Remove the meat and shred with two forks.
Return to the pan and add the beans and corn. When you think of it, shred the meat some more if it's not as finely shredded as you'd like.
Taste and adjust seasonings if necessary, simmer for a few minutes uncovered to reduce the liquid a bit and set aside to cool until warm.
Filling, Frying and Serving
Use a slotted spoon to gather up your filling and allow most of the liquid to drain back into the pot. If your filling is too wet, your chimichanga might blow out in the fryer.
Place about 1/3 cup of filling a bit off-center (closer to you) on your tortilla. Arrange the filling so it's sort of in a rectangle about 4" long and 2" wide. No need to measure. I'll be sad if you do.
Fold each side of the tortilla over the short sides of your filling rectangle and then pull the side of the tortilla closest to you up and over the filling, trying to tuck it in under the far side of your rectangle of filling.
Moisten the far side of the tortilla with a little water.
Make sure the sides are well tucked in and then roll up the tortilla pretty tightly so the filling is completely encased in the tortilla. Press down on the seam and set the filled tortilla seam side down.
Fill the rest of your tortillas and let them sit there while you heat your oil.
Pour oil (or melt shortening) in a heavy bottomed skillet (I used cast iron) to a depth of 1/2".
Heat the oil over medium heat until it registers between 350F and 360F. Since the oil is shallow, this won't take long, so keep an eye on it.
While the oil is heating, place a few layers of paper towel on a cooling rack and place so it's convenient to the stove.
Once the oil has come to temperature (I check mine frequently with my Thermapen), carefully place the filled tortillas in the pan, seam-side down. I used tongs to be on the safe side.
Fry, monitoring the temperature frequently, for about 2 minutes, or until deeply golden brown.
Turn carefully (again, with tongs) and fry for another 2 minutes, or until deeply golden brown.
If you're deep frying, the timing will be about the same. You're going for medium golden brown.
You may need to fry in batches. Don't crowd the pan, and allow about an inch of space between your tortillas.
As you finish cooking the chimichangas, set them aside on the prepared rack.
Once they're all done, transfer them to a sheet pan (sized for your toaster oven or oven, depending on how many you're making, top with the sliced or shredded cheese and place under the broiler for a couple of minutes--just long enough to melt it.
To serve, pour a pool of sauce on each plate and set 1, 2, or 3 chimichangas on top of it (totally dependent on how hungry you are).
Top with any combination of the suggested toppings, or come up with your own.
Eat while still nice and hot.
Video
Notes
Please make sure your chimichanga filling is cold or at least at room temperature. If you try to fill flour tortillas with hot filling, you will end up with a mess when you go to fry.To make dinner time go much more quickly, be sure to cook and cool your filling either earlier in the day or the day before.Here’s what you’ll need for the filling:
Olive oil
white or yellow onion
minced garlic
salt and pepper
Herdez Taquera Sauce
chipotle in adobo
chicken breasts or thighs
yellow corn, fresh or frozen. Or substitute hominy
cooked black beans
And here’s how easy it is to put this filling together
Heat oil in a pan and then saute the onion for 2-3 minutes.
Add the garlic, salt and pepper and saute another minute or two.
Pour in the salsa and minced chipotle in adobo.
Tuck the chicken into the sauce, cover the pan, and simmer until the chicken is cooked through, about 10-15 minutes.
Shred chicken with two forks, stir in the corn and black beans, and simmer uncovered for 5 minutes to reduce the liquid in the pan some.
Cool and chill before filling your tortillas.
NOTE about Nutritional InformationNutrionals calculated for 2 chimichangas per person and without optional garnishes