Ang Sarap (A Tagalog word for "It's Delicious")

Chimichanga

Chimichanga is a type of burrito which is deep fried, a popular dish in the US South West as well as some parts in Mexico. Usually this dish is prepared similar to burrito where flour tortilla is filled with ingredients like beans, rice, cheese and meats like beef and chicken, it is then tightly sealed and then deep fried.

The origins of this dish is still under debate as there are several claims to this recipe.  One claim states that in 1922 Monica Flin the founder of the restaurant called El Charro accidentally dropped a pastry into a deep fryer as a result she uttered some Spanish curse word “chingada” which means ”to be f@<#ed, screwed or damned”, they said it was where the word chimichanga came from. Another claim was that this dish was first served in the 1920′s at a restaurant called “George’s Ole” in Phoenix, Arizona but no special story was mentioned. And the final claim states that in Macayo’s Mexican Kitchen in Phoenix, Arizona the founder Woody Johnson created the dish in 1946 by recycling unsold burritos by throwing them into a deep fryer and serve it to people who dine in late in the day; it became popular in his restaurant and became a permanent menu.  So who do you think have the right claim? Experts say the most possible one would be the last version.

On my personal opinion chimichangas are a very good snack having said that I find them best in small amounts as this tends to be so filling, but if you will be consuming it for dinner or lunch then go ahead splurge on this lovely Mexican dish.

Ingredients

large flour tortillas
600g beef mince
1 large can red kidney beans
1 large red onion, finely chopped
3 tbsp tomato paste
1 tsp cayenne powder
1 tsp ground cumin
1 green capsicum, chopped
salt
freshly ground black pepper
cheddar cheese slices
canola oil
shredded lettuce
sour cream

Method

1. In a pan add oil then sauté red onions for a minute.
2. Add beef and continuously stir until it turns brown.
3. Add tomato paste, cumin, cayenne pepper, capsicum and kidney beans mix well then simmer covered for 5 minutes. Season with salt and freshly ground black pepper.
4. Lay out tortillas and place meat mixture in the middle and top it with a slice of cheese. Wrap and seal with toothpicks then do it with the rest of the meat mixture.
5. In a deep pan add enough oil for deep frying, put heat on medium then deep fry tortilla wraps until golden brown (this will be really fast and will only take a maximum of 90 seconds.
6. Remove from pan then drain in a wire rack then serve with sour cream and shredded lettuce.