These fried burritos are a common sight on street stalls and in cafes along the mexican border with texas.
2 skinless,boneless chicken breasts
1 chipotle chilli,seeded
1 tbsp vegetable oil
2 onions,finely chopped
4 garlic cloves,crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 cups drained canned tomatillos
1/3 cups cooked pinto beans
8-10 in fresh wheat flour tortillas
oil,for frying
salt and ground black pepper
1. Put the chicken breasts in a large saucepan,pour over water to cover and add the chilli. Bring to the boil,lower the heat and simmer for 10 minutes or until the chicken is cooked through and the chilli has softened. Remove the chilli and chop it finely. Lift the chicken breasts out of the pan and put them on a plate. Leave to cool slightly, Then shred with two forks.
2. Heat the oil in a frying pan. Fry the onions until translucent, then add the garlic and ground spices and cook for 3 minutes more. Add the tomatillos and pinto beans. Cook over a moderate heat for 5 minutes,stirring constantly to break up the tomatillos and some of the beans.Simmer gently for 5 minutes more. Add the chicken and seasoning.
3. Wrap the tortillas in foil and place them on aplate. Stand the plate over boiling water for about 5 minutes until they become pliable. Alternatively, wrap them in microwave-safe film and heat them in a microwave on full power for 1 minute.
4. Spoon one-eighth of the bean filling into the centre of a tortilla,fold in both sides,then fold the bottom of the tortilla up and the top down to form a neat parcel. Secure with a cocktail stick.
5. Heat the oil a large frying pan and fry the chimichangas in batches until crisp,turning once. Remove them from the oil with a slotted spoon and drain on kitchen paper. Serve hot.
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This post was written by admin on March 22, 2011
