I love mexican food and that is a fact. The bright flavors that are usually involved in this cuisine just sings to my food loving heart--no lie. Several years ago I went to visit my friend in San Francisco and he took me to this glorious area known as the Mission District. It is a neighborhood where the majority of the people living there are of Mexican descent so there is obviously a plethora of Mexican food places. Bliss. I had my first taste of a "Mission burrito" and it was pure....joy. Chipotle got nothing on a Mission burrito.
While browsing the magazine section of the supermarket about a month ago, I noticed the new issue of Cook's Illustrated with the title in bold print: "Mexican Favorites." Now I don't know if you've noticed by now, but I am a huge fan of recipes from the fine people of Cook's Illustrated/America's Test Kitchen, so it was an obvious decision to buy the magazine. Zing.
The first thing I decided to cook was this chicken chimichanga recipe and am SO happy I did because it really set the bar for my expectations on the rest of the recipes in the magazine. I love chimichangas because it's a burrito with a twist. It has a little oomph in it because these babies are deep fried. Can you just picture what happens to the fillings when it enters that oil, all rolled up in a tortilla? The cheese gets oozy and the tortilla shell becomes crispy and slightly flaky. It's glorious.
These are best eaten hot out of the oil with toppings such as sour cream, guacamole, and salsa. I made a quick pico de gallo prior to making the chimichangas so the flavors could marinate in the fridge while I was prepping the chimichangas. Good decision on my part.
Please make these so we can share our penchant for Mexican cuisine. Have a great weekend. xo.
Ingredients (Adapted from Cook's Illustrated: Mexican Favorites 2012) Serves 4
1 1/4 cup low-sodium chicken broth
1 tablespoon minced canned chipotle chile in adobo sauce
1/2 cup long-grain white rice
salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped fine
2 garlic cloves, chopped fine
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/3 cup chopped fresh cilantro
1 tablespoon all-purpose flour
1 tablespoon water
4 (10-inch) flour tortillas
Procedure
1. Whisk broth and chipotle together in 2 cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant., about 30 seconds. Add remaining 3/4 cup chipotle broth, parcooked rice, and beans and bring to boil.
3. Reduce heat to medium-low, add chicken and cook, covered, until chicken registers 160 degrees and rice is tender about 15 minutes, flipping chicken halfway through. Transfer chicken to cutting board and let rest for 5-10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.
4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, and pliable, about 1 minute. Working with 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.
5. Heat remaining 3 cups oil in clean pot over medium-high heat to 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until the chimichangas are deep golden brown about 2 minute per side. Drain on wire rack and set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.
Please make these so we can share our penchant for Mexican cuisine. Have a great weekend. xo.
Ingredients (Adapted from Cook's Illustrated: Mexican Favorites 2012) Serves 4
1 1/4 cup low-sodium chicken broth
1 tablespoon minced canned chipotle chile in adobo sauce
1/2 cup long-grain white rice
salt and pepper
2 (6-ounce) boneless, skinless chicken breasts, trimmed
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped fine
2 garlic cloves, chopped fine
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/3 cup chopped fresh cilantro
1 tablespoon all-purpose flour
1 tablespoon water
4 (10-inch) flour tortillas
Procedure
1. Whisk broth and chipotle together in 2 cup liquid measuring cup. Combine 1/2 cup chipotle broth, rice, and 1/4 teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant., about 30 seconds. Add remaining 3/4 cup chipotle broth, parcooked rice, and beans and bring to boil.
3. Reduce heat to medium-low, add chicken and cook, covered, until chicken registers 160 degrees and rice is tender about 15 minutes, flipping chicken halfway through. Transfer chicken to cutting board and let rest for 5-10 minutes. Cut chicken into 1/2 inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.
4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, and pliable, about 1 minute. Working with 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.
5. Heat remaining 3 cups oil in clean pot over medium-high heat to 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until the chimichangas are deep golden brown about 2 minute per side. Drain on wire rack and set inside rimmed baking sheet. Bring oil back to 325 degrees and repeat with remaining chimichangas. Serve.
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