Deep-fried burritos, or chimichangas, are a staple of Tex-Mex and other Southwestern cuisines. While the exact origins of chimichangas are unknown, the most widely accepted theory places it in Tucson, Arizona’s El Charro restaurant in the 1920s. It is reported that one evening, Monica Flin, the owner and founder, unintentionally slipped a burrito into the deep frying. Claiming to have started to mutter a Spanish curse word beginning with “ch,” Flin swiftly changed to “chimichanga” upon realizing that small children were there. Whatever its history, we’re happy the chimichanga is a thing. To find out more about chimichangas, including how to prepare and serve them yourself, continue reading.
Describe the Chimichanga.
In its most basic form, a chimichanga is a deep-fried burrito that is probably indigenous to Arizona. Chichimangas are incredibly versatile and may be packed with a wide variety of fillings, much like burritos. That stated pork, rice, cheese, and beans are a few common fillings. A flour tortilla is stuffed with the selected filling and neatly folded into a rectangular bundle. That package is deep-fried in hot oil until it crisps up and turns golden brown. Usually served hot, chimichangas can be topped with guacamole, salsa, and/or sour cream.
Burrito vs. Chimichanga
Chimichangas and burritos differ in a few other ways as well, the most noticeable being that the former is deep-fried. Originally from Mexico, not the United States, burritos are typically more filling than chimichangas. There will be less of a mess in the fryer when there is less filling since the chimichanga can be rolled more neatly. Another distinction is that chimichangas are normally covered in ingredients like salsa or melted cheese, whereas burritos are typically left empty.
The Recipe for a Chimichanga
Chimichangas are traditionally made in a deep fryer, but you can simply pan-fry them for an alternative that’s just as good.
- For the filling, prepare the rice, beans, cheese, and meat. Prior to adding anything to the tortilla, everything needs to be cooked. The filling ingredients can be arranged individually or blended together.
- Fill the center of a large flour tortilla with about ½ cup of filling, being careful not to overfill.
- Like a burrito, fold the opposing edges over the filling and securely roll it up.
- If you’re using a deep fryer, heat it to 350 degrees and add neutral cooking oil to it. The chimichangas should be gently deep-fried till golden brown after it has warmed up.
- In a skillet, heat up a few tablespoons of neutral oil if you’re pan-frying the chimichangas. Add the chimichangas and cook for 2 to 3 minutes on each side, or until golden brown.
How a Chimichanga Is Served
To counterbalance their richness, chimichangas are best served hot with bright and/or tangy sides like guacamole, salsa, and sour cream. These additions can be served on top of the chimichangas, which is a popular method even though it makes the chimichangas less crispy, or you can serve them alongside for dipping. As a last touch, if you’re a cheese enthusiast, you may also pour melted cheese over the chimichangas.
