Although no official records indicate when the dish first appeared, folks started seeing these things called chimichangas around Tucson, Az. in the mid-1950s.
Legend says that the founder of the Tucson, Arizona, restaurant El Charro, Monica Flin, accidentally dropped a pastry into the deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning “chi…” (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig.
Since then the rest of us at home and in local restaurants have enjoyed making and eating them. The following recipe is actually my mama’s and is baked – not fried. Any mexican main dish should be served with rice and beans as its sides and an appetizer to nosh on while preparing them of homemade guacamole.
Buy 3 to 5 ripe (depending on how heaping you like your tortilla chips) avocados. You can get unripe, large, good-looking ones at the store I hate for .99 each and wait for them to ripen or by half rotten ones at the local market for an arm and a leg.
Fork mash in a bowl, add lemon juice, kosher salt, onion powder.
So easy, so good, so fresh
You can use a rice cooker or a covered dish in the micro. Either way cook it with some butter and salt. When it’s done stir in salsa or picante of your choice and let it hang.
- 4 chicken breast or 2 cans chicken breast
- package of soft flour tortillas 12 to 18, large or small, it don’t matter
- blocks of cheese to shred or a package of already shredded, moteray jack/colby/chedder/mexican mix – whatever
- cumin, S&P, butter (a couple tablespoons)
- garlic, green chilies and a small white onion (you can use green too, I like that)
When I make my mamas, IA version, I saute chicken (you can use breast, tenders or canned depending on your time frame) with some S&P and butter. Let em cool. Dice up some onions and garlic, open and drain the green chili’s. Saute that chopped mix with a tbl spn butter and 1 tablespoon of cumin. Chop the chicken and place back in the saute pan with the cooked mix. Fill a soft med tortilla shell with meat mix and a table-spoon of cheese.
Fold into 4×6 cd cover shaped packets. brush with butter and bake at 350 for 10 to 15. Add some sprinkle cheese on top and heat until melted. Serve with a dollop of sour cream and picante.
I mix chopped garlic and kosher salt into my canned refried beans, heat in the oven while your main coarse is cookin. When its about time to come out sprinkle grated montjack/Colby on top. This is a great side or an additional dip for the tortilla chips.
Making mexican food at home is a favorite of ours because it’s so easy and taste so good and feels exotic. I also like to say chimichanga with a southern accent.