Sunday, March 10, 2013

Do the Chimi Chimi Shake


Sometimes deep-fried goodness is what I crave, especially if it's filled with Tex-Mex flavors.  Like the chimichanga.  For those of you who don't know what a chimichanga is, it's sort of like a fried burrito.  If you look at Wikipedia for a definition, it has a pronunciation spelling of "chimmy chonga," which I find a little amusing.  Wiki also gives a few sources as to people who claim to have invented it.  One woman claims that she accidentally dropped a burrito into the fryer.  Instead of her saying a Spanish curse word that sounds similar, she said "chimichanga."

Whatever the origin, they are delectable.  They are filled with all kinds of different fillings, from ground beef to chicken, rice, cheese, etc.  Me being me, I had to put my own spin on it (hence, the chimi chimi shake).  So I filled mine with chicken and pinto beans and cream cheese and Rotel. They were darn tasty.  Now, this recipe makes a lot (like 12 chimis), so feel free to cut it in half if it's too much for you.

I also made a Spicy Mexican Rice to accompany these chimis.  Now, I've always had a problem making rice.  It used to take me three times longer than it should, and I would have to keep adding water.   Most of the time, the rice came out crunchy.  However, I learned a great trick for perfect rice from the owner of the restaurant I work at.  After the rice comes to a boil, cover it and turn the burner off.  Let it sit 20-25 minutes or until all of the liquid is absorbed.  The rice is perfect without constantly fussing with it.

Put on those dancing shoes.  It's time to chimi!


CHICKEN CHIMICHANGAS
1 lb cooked shredded chicken
2 C pinto beans (use my Refried Beans recipe but skip the refried part, or use a 14-ounce can of pinto beans)
1 packet taco seasoning
One 8-ounce package of cream cheese
One 14-ounce can Rotel (mild or spicy, you pick)
1/2 to 1 C chicken stock
Shredded cheddar cheese
Peanut oil, for frying
10-12 flour tortillas

GARNISHES:
Sour cream
Queso
Salsa
Guacamole

Drizzle a little olive oil into a large skillet and heat over medium high heat.  Add in the chicken, beans, taco seasoning, cream cheese and Rotel. Cook and stir until cream cheese melts.  Add in the chicken stock a little at a time to get to your desired consistency, not runny but not dry.

Take a tortilla, sprinkle a little cheese down the center, and put a big spoonful of the chicken mixture in the tortilla.  Fold the tortilla sides down and wrap it around like a burrito, making sure it is closed all the way around.  When they are all wrapped up, freeze them at least 30 minutes.

Heat a good amount of oil in a cast iron skillet (a regular one will work too) to 350 degrees.  Fry one or two at a time, seam-side down first, until browned and golden all over.  Keep them warm in a 200 degree oven until they are all fried.  Garnish as desired.


SPICY MEXICAN RICE
1 onion
2 fresno chiles (or any red chile), chopped
1 serrano, chopped
4 cloves garlic, minced
6 C chicken stock
3 C uncooked rice
1/4 C cilantro
One 14-ounce can Rotel
1 T cumin
1 T chili powder
1 T lime juice
Salt & pepper

Drizzle some vegetable oil into a stock pot and heat to medium high. Cook the onion and chiles until tender.  Add in the rice and cook a couple of minutes, stirring, to slightly brown the rice.  Add in the remaining ingredients and season with salt and pepper.  Bring to a boil.  When it is boiling, cover the pot and turn the burner off.  Let it sit 20-25 minutes or until all of the liquid is absorbed and the rice is soft.

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