Chorizo and Bean Chimichanga: A Flavor Explosion
We LOVE chimichangas here at the Galley of the Sun…and these did not disappoint!
Things to know:
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. This recipe which uses chorizo and black beans makes for an excellent, tasty filling!
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.
Ingredients
3 cups plus 4 T water
1 cup long-grained rice, rinsed
4 T minced fresh cilantro
2 scallions, sliced thin
2 T vegetable oil
1 onion, chopped
2 T minced chipotle chile in adobo sauce
6 garlic cloves, minced
2 t chili powder
1 t ground cumin
2 lbs Mexican-style chorizo sausage, casings removed
1 (15 oz) can black beans, rinsed
1/2 cup diced fire roasted Hatch green chiles
10 (10-inch) flour tortillas
8 ozs (2 cup) sharp cheddar cheese, shredded
1. Bring 2 cups water, rice, and 1 t salt to boil in small saucepan over medium-high heat.
2. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
3. Remove rice from heat and let site, covered, for 10 minutes. Add cilantro and scallion and fluff with fork to incorporate: cover to keep warm.
4. Meanwhile, heat 2 T oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened about 5 minutes.
5. Stir in chipotle, garlic, chili powder and cumin then cook until fragrant, about 30 seconds.
6. Add chorizo and Hatch green chiles and cook, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes.
7. Coarsely mash half of beans with 1/2 cup water in bowl using potato masher, then add to skillet with remaining beans. Simmer until beans are warmed through, about 5 minutes: remove from heat.
8. Whisk flour and remaining 4 T water together in bowl.
9. Wrap tortilla in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter.
10. Mound rice, chorizo-bean mixture, and cheddar across center of tortilla with blouse paste, then wrap top and bottom of tortilla tightly over filling and press firmly to seal.
11. Brush ends of tortilla thoroughly with paste, fold into center and press firmly to seal.
12. Adjust oven rack to middle position and heat oven to 200 degrees. Line plate with several layers of paper towels. Set wire rack in rimmed baking sheet.
13. Heat up your deep fryer. Place 2 chimichangas, seam side down, in oil. Fry, turning as needed, until well browned on both sides, about 4 minutes.
14. Let drain briefly on paper towels then transfer to wire rack and keep warm in oven while frying remaining chimichangas. Serve. ENJOY!
Equipment used:
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