Friday, December 19, 2014

Chimichanga


Chicken Chimichanga 
Chimichanga is a burrito prepared with a choice of meat, vegetables, beans and spices. deep-fried to a golden perfection, and served on a bed of lettuce with cheese and mild sauce. All the yumm flavor in a fried tiny bundle. You can serve it with extra beans on the side or lime cilantro rice. Make sure to serve all the fixins, the experience enhances with every topping you add. 

Ingredients: serves 4
For the Chicken filling
4 tbsp olive oil
1 small red onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (optional)
1 1/2 tsp paprika
1/2 tsp ground cumin
Kosher salt
1 small tomato, chopped
2 tbsp chopped fresh coriander
2 1/2 cups shredded cooked chicken
  1. Heat 2 tablespoons oil in a small pan. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, and salt to taste and toast 30 seconds. 
  2. Add the tomato and coriander and cook until slightly dry, about 2 minutes. Stir in the chicken and warm through. Remove from the heat.
For the Guacamole
1 avocado
Juice and zest of 1 lime
1 tsp minced garlic
Salt and pepper to taste


  1. Mash the avocados with the lime juice, garlic, and salt. Season with pepper. Adjust with more lime juice if necessary to taste.


For the Black beans
1 can black beans, rinsed and drained
1/2 red onion chopped
2 cloves garlic, minced
2 tbsp tomato paste
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp olive oil


  1. Heat olive oil in a pan and add onion and garlic. Saute for 1-2 minutes till onions tern pink and add the tomato paste and drained beans. Season with cumin powder and chili flakes and mix well to incorporate the tomato. Set aside.


For Pico de gallo
1 large diced tomato
1/2 diced medium sized red onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon
1/2 teaspoon of minced garlic
1 tsp of salt
1 jalapenos (or more if you prefer it hotter)


  1. Mix up all ingredients and keep at room temperature for half an hour to let flavors blend in.


For Salsa Verde: Green Tomatillo Salsa
The slushy, herbaceous freshness of the all-raw tomatillo salsa with the buzz of the fresh hot green chili adds thrill to this dish.
5-6 medium tomatillos, husked, rinsed and roughly chopped
Green chilies, to taste (roughly 2 serranos or 1 jalapeno)
5 or 6 sprigs fresh coriander , roughly chopped

1 clove garlic (optional)
Salt

  1. Roughly chop the tomatillos and the chilies. 
  2. In a blender or food processor, combine the tomatillos, chilies, cilantro, garlic (if using) and a little lime juice or water. Process to a coarse puree, season with salt.

Other toppings
Mixture of melted 2 tbsp butter with 2 tablespoons olive oil
8 medium sized tortillas, whole wheat or corn
Shredded iceburg lettuce
4 tbsp Sour Cream (I used hung yogurt)
1 cup shredded cheese of your choice
Jalepeno peppers thinly cut in rings
Olives

To Assemble :
  1. Warm the tortilla in the microwave. Top with a scoop of beans, chicken mixture, cheese and pico de gallo. 
  2. Fold all four sides to make a parcel. Brush with butter-oil mixture and place seam side down on a greased baking sheet. Bake for 8-10 minutes at 450 F, brushing again after you flip.
  3. Alternately shallow fry these parcels in a pan at medium heat in olive oil till crisp and lightly brown on both sides.
  4. Serve topped with Salsa Verde, sour cream, guacamole, lettuce and olives. You can also serve lime cilantro rice on the side. 


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