Chimichangas are deep fried Burritos and are a very popular snack in the North Western Mexican regions of Sinaloa and Sonora. They are often a little smaller than a usual Burrito. Various restaurants in Arizona have laid claim to the Chimichanga though as they are essentially a deep fried Burrito we prefer to think of them as a Mexican invention!
Time
45 minutes
Instructions
Fry the onions on a medium heat until softened then add the Ancho Poblano strips for 1 minute
Add the tomatoes and cook for 10 minutes or so, add the shredded meat (or mixed vegetables) and cook for a further 5 minutes
Heat the tortillas under a grill, transfer to a warm plate and spread the refried beans in the centre of the tortilla topping off with some of the filling.
Then wrap the edges of the tortilla around the filling and roll closed making sure you tuck loose edges in. Use cocktail sticks to secure shut as necessary.
In a deep sauce pan bring corn oil up to frying temperature and then fry each of the chimichangas until golden brown. Remove from oil and wrap in kitchen towel to absorb excess oil
Serve immediately with guacamole, sour cream and salsa fresca
