Crispy Chicken Chimichangas | How to Make Them Golden and Perfectly Fried
Inspired by Greg of Ballistic BBQ’s Chicken Smashburgers where he ground up chicken thighs, along with the skin to make his patties, we present to you, Crispy Chicken Chimichangas!
Things to know:
Is a chimichanga just a deep-fried burrito?
Yes, a chimichanga is essentially a deep-fried burrito, often originating from an accidental drop in a fryer, making it crispy on the outside and filled with typical burrito ingredients like meat, beans, and cheese. While burritos are usually served wrapped and handheld, chimichangas are typically plated, often topped with sauces, guacamole, and sour cream, and eaten with a fork.
Where was the chimichanga invented?
The chimichanga was invented in Tucson, Arizona, most famously at the El Charro Café, where founder Monica Flin accidentally dropped a burrito into a deep fryer in the 1920s, exclaiming “chimichanga” (a mild curse word substitute) instead of a swear word. While other Arizona restaurants like Macayo’s have similar claims, El Charro is widely recognized as the birthplace of this deep-fried burrito.
Does Mexico have chimichangas?
Chimichangas are a beloved staple of Southwestern cuisine in the United States, but they also have deep roots in northern Mexico. Known locally as chivichangas or changas bichis, these crispy delights are a regional specialty in Sonora.
Is chimichanga a cuss word?
No, chimichanga is not a bad word; it’s the name of a popular deep-fried burrito dish, but its origin story involves a near-curse, as it’s thought to be a playful substitute for a Spanish swear word (“chingada”) when a cook accidentally dropped a burrito in a fryer. While the word itself is innocent and means “thingamajig,” its root is related to a vulgar term, making it a fun, slightly cheeky name for a food item, not an insult.
What is a good filling for chimichangas?
Since chimichangas are deep-fried burritos, they can be filled with just about any traditional burrito filling, including braised pork or steak, rice, beans, cheese, and/or an array of salsas.
Ingredients
4-6 bone in, skin on chicken thighs
vegetable oil for frying
large tortillas
1/4 cup flour and just enough water to form a paste
Cholula Cremosa Sauce, Chipotle
Cholula Cremosa Sauce, Cilantro Lime
shredded cheddar cheese
1. Debone the chicken thighs. Place the meat and skin in a meat grinder with a large dye.
2. Place the ground chicken in a large skillet on medium high heat and cook, stirring infrequently until the meat is done (about 10 minutes). Remove the chicken from the skillet and set aside. Clean the skillet and fill it about 1/2 inch with vegetable oil.
3. Lay a tortilla out flat. Place a line of ground chicken down the center, leaving about an inch on either side of clearance.
4. Add the Cremosa sauces (or pico, salsa, or guacamole…your choice).
5. Add a generous amount of cheese, then roll the burrito, using the flour paste as a “glue” near the seam to seal.
6. Heat the oil in the skillet to 375F.
7. Fry 1-2 chimichangas at a time, turning frequently until the tortilla becomes crispy. Start seam side down to promote sealing.
8. Remove the chimichanga from the skillet and allow to cool/drain on a wire rack on a baking sheet.
9. Cover the chimichanga with the topping of your choice (we used more of the Cremosa sauces, but sour cream, Mexican cream, guacamole or pico de gallo are also great choices.)
10. Serve and ENJOY!
Equipment used:
Lodge 13.25” Cast Iron Skillet
ThermoPro TP510 Waterproof Digital Candy Thermometer with Pot Clip
Hestan – OvenBond Collection – Tri-ply 4-Piece Sheet Pan & Rack Set
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