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Chimichangas
A chimichanga is simply a
burrito made with a flour tortilla which is folded then chilled to allow the edges to
seal. The burrito is then fried until crisp.
Chivichanga
Another variation on the chimichanga is the "chivichanga" which is a shredded
beef filled version from the Sonoran region of Mexico. The chivichanga is rolled long and
thin then crisp-fried. It is served over a bed of lettuce with topped with fresh tomatoes
and avocado mayonnaise.
Baked Not Fried
Some of the U.S. variations promote baking rather than frying. You don't get the
same deep crispy result but it's a good approximation if you want to lower your fat
intake.
Chicken and Rice Chimichanga
Adapted from a recipe by Jane
Milton, Healthy Ways with a Favorite Cuisine.
Makes: 8
I N G R E D I E N T S
1/2 cup long grain rice
1 tablespoon vegetable oil
1 onion, chopped
1/2 teaspoon ground cloves
1 teaspoon dried or fresh oregano
7 ounce can chopped tomatoes in juice
2 skinless, boneless chicken breasts
1 1/4 cup Monterey Jack cheese
8 8-10" flour tortillas
1/4 - 1/2 cup oil for frying
I N S T
R U C T I O N S
Bring a medium saucepan of salted water to a
boil. Add the rice, boil 8 minutes then drain, rinse, and drain again.
Heat the oil in a large saucepan, add the onion, cloves and oregano and fry for about 2-3
minutes. Stir in the rice and tomatoes and simmer over low heat until all the tomato
juice has been absorbed. Set mixture aside.
Place chicken breasts in a large saucepan and cover with water and bring to a boil.
Reduce heat and simmer for about 10 minutes or until the chicken is cooked through (cut to
test). Once cooked remove chicken and place on a plate to cool.
Shred the chicken. I use my fingers but you can use two forks if you prefer. Add the
chicken and the cheese to the rice mixture and combine.
Wrap tortillas in aluminum foil and place over a bowl filled with boiling water. You
can also wrap the tortillas in plastic wrap and heat them in the microwave for about 1
minute. This softens the tortillas so that they are pliable and fold easily.
Spoon 1/8 of the rice mixture onto the center of the tortilla. Fold in both sides.
Fold the bottom up and the top down to form a "parcel". If your
tortillas are very fresh you can moisten the edges and press to seal. If not, secure
the edge with a toothpick.
Heat oil in a frying pan. Place burritos in the pan (do not crowd) and fry, turning
once, until crisp and brown. Place on a plate with paper toweling to absorb excess
oil.
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According to Rick Bayless, burritos are more
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