Chicken Chimichanga Recipe With Black Beans And Corn

Ingredients

FOR THE FILLING

• 2 Tablespoons olive oil
• 1/2 medium sweet onion, diced
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1/2 cup Herdez Taquera Sauce
• 1 chipotle in adobo, minced, plus about 2 teaspoons of the adobo sauce
• 1 large boneless, skinless chicken breast (not split) (use thighs if you have them for more flavor)
• 1/4 cup yellow corn kernels, (fresh or frozen)
• 1/4 cup cooked black beans, (canned or from dried)
• 8 10 " flour tortillas

FOR FRYING AND SERVING (SERVING SUGGESTIONS ARE ALL OPTIONAL, OF COURSE)

• A little water to "glue" the tortillas shut
• Enough oil or melted shortening, (or lard) to fill a cast iron skillet to a depth of 1/2" (or if you have a deep fryer, use add as much oil as is required)
• 1/4 cup Herdez Taquera Sauce per plate, (more or less)
• 1 slice pepper jack cheese, (or 2 Tablespoons of shredded) per chimichanga
• 1 Tablespoon Sour Cream or Mexican crema per chimichanga
• 1 Tablespoon crumbled Queso Fresca per chimichanga
• 2 Tablespoons guacamole per chimichanga

Directions

FOR THE FILLING

1. In a medium saucepan or skillet, heat the oil over medium heat until hot.
2. Add the onion and cook until softened and starting to color, about 5 minutes.
3. Add the garlic, minced chipotle and sauce, and cook another minute more.
4. Season with salt and pepper and add the Herdez Taquera Sauce
5. Add the breast (yes, raw and unseared) and cook over medium-low heat, covered, until chicken is cooked through, about 10-15 minutes, depending on thickness of meat.
6. Remove the meat and shred with two forks.
7. Return to the pan and add the beans and corn. When you think of it, shred the meat some more if it's not as finely shredded as you'd like.
8. Taste and adjust seasonings if necessary, simmer for a few minutes uncovered to reduce the liquid a bit and set aside to cool until warm.

FILLING, FRYING AND SERVING

1. Use a slotted spoon to gather up your filling and allow most of the liquid to drain back into the pot. If your filling is too wet, your chimichanga might blow out in the fryer.
2. Place about 1/3 cup of filling a bit off-center (closer to you) on your tortilla. Arrange the filling so it's sort of in a rectangle about 4" long and 2" wide. No need to measure. I'll be sad if you do.
3. Fold each side of the tortilla over the short sides of your filling rectangle and then pull the side of the tortilla closest to you up and over the filling, trying to tuck it in under the far side of your rectangle of filling.
4. Moisten the far side of the tortilla with a little water.
5. Make sure the sides are well tucked in and then roll up the tortilla pretty tightly so the filling is completely encased in the tortilla. Press down on the seam and set the filled tortilla seam side down.
6. Fill the rest of your tortillas and let them sit there while you heat your oil.
7. Pour oil (or melt shortening) in a heavy bottomed skillet (I used cast iron) to a depth of 1/2".
8. Heat the oil over medium heat until it registers between 350F and 360F. Since the oil is shallow, this won't take long, so keep an eye on it.
9. While the oil is heating, place a few layers of paper towel on a cooling rack and place so it's convenient to the stove.
10. Once the oil has come to temperature (I check mine frequently with my Thermapen), carefully place the filled tortillas in the pan, seam-side down. I used tongs to be on the safe side.
11. Fry, monitoring the temperature frequently, for about 2 minutes, or until deeply golden brown.
12. Turn carefully (again, with tongs) and fry for another 2 minutes, or until deeply golden brown.
13. If you're deep frying, the timing will be about the same. You're going for medium golden brown.
14. You may need to fry in batches. Don't crowd the pan, and allow about an inch of space between your tortillas.
15. As you finish cooking the chimichangas, set them aside on the prepared rack.
16. Once they're all done, transfer them to a sheet pan (sized for your toaster oven or oven, depending on how many you're making, top with the sliced or shredded cheese and place under the broiler for a couple of minutes--just long enough to melt it.
17. To serve, pour a pool of sauce on each plate and set 1, 2, or 3 chimichangas on top of it (totally dependent on how hungry you are).
18. Top with any combination of the suggested toppings, or come up with your own.
19. Eat while still nice and hot.

Fuente: Pastry Chef Online

Mexican Fresh Cheese in Houston, Mexican Cheese in Houston, Oaxaca Fresh Cheese, Oaxaca Cheese, grilled Cheese, Salvadoran Cream, Mexican cream, grilleding Cheese, Creamery, Cow's Milk Cheese, Sheep's Milk Cheese, Goat's Milk Cheese, Cow's Milk Cream, Sheep's Milk Cream, Goat's Milk Cream, Sheep's Milk Cream, Goat's Milk Cream, Pasteurized Milk Cheese, Pasteurized Milk Cream, Fresh Cream Cheese, Cheese & Cream, Block Cheese, Grated Cheese, Sliced Cheese, Homemade Fresh Cheese, Homemade Fresh Cream, El Tampiqueño Cheese Products

CALL NOW AT (832) 206-1303 FOR A QUOTE, OR CONTACT US. El Tampiqueño Cheese Products is a family business dedicated to the production of typical regional cheeses and creams, which specializes in cheese, oaxaca cheese, grill cheese, Mexican cream and Salvadoran cream in different forms and sizes.

We cares personally and in detail each of the production process with the idea that each product is unique and made ​​with 100% natural product. If you prefer you can This email address is being protected from spambots. You need JavaScript enabled to view it.