Chicken chimichangas with homemade Salsa recipe Share this recipe on Facebook
Tortillas filled with cooked chicken and salsa, wrapped and fried in vegetable oil until they crisp up. Serve with guacamole, rice Picante or Mexican fried rice, salsa, lettuce and cheese for a complete meal.
Preparation time: 5 minutes, Cooking time: 45 minutes, Serves: 4
4 chicken breasts
4 cloves garlic, minced
1 1/2 tsp ground cumin
3 Tbsp chili powder
2 medium onions, finely sliced
2 tsp salt
1 tsp pepper
1 1/2 cup mild, medium or hot Salsa (see recipe below)
8 flour tortillas
Put the chicken, garlic, cumin, chili powder, onions, salt and pepper in a pot. Add enough water to cover the chicken and cook over low heat for about 30 minutes, until the chicken is cooked through.
Shred the chicken and reserve some of the broth.
Warm the tortillas in the oven
(wrapped in aluminum foil) or in the microwave.
Place a tortilla on a plate and spoon 1/8 of the chicken mixture along the center. Top with 1 to 2 tablespoons of salsa and 1 tablespoon of the broth. Fold the tortilla similar to an envelope (fold the two opposite sides first, then the other two, on top). Use a wooden toothpick to secure the tortilla if necessary, or place it, seam side down on a plate.
Repeat the procedure to assemble the rest of the chimichangas.
Pour about an inch of vegetable oil in a frying pan and bring to high heat. Fry each of the tortillas, seam side down first, for about a minute on each side, until they become golden brown and crisp.
Serve with Mexican fried rice or rice Picante, salsa, lettuce, chopped tomatoes, sour cream, guacamole, cheese etc.
Notes and tips
You can make a homemade Salsa using the following recipe.
1 tsp vegetable oil
1 can (about 2 cups) of whole tomatoes, chopped
1 to 2 garlic cloves, minced
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 tsp ground cumin
1/2 tsp paprica
1 jalapeno pepper, chopped (use more jalapeno peppers to make the salsa hotter, less to make it milder)
Salt and black pepper to taste
In a frying pan over medium heat add the vegetable oil and cook the onion and garlic for 5-6 minutes, turning often, until soft. Add the green bell pepper, jalapeno pepper, cumin and paprica and cook for 1 to 2 minutes more. Add the tomatoes, season with salt and pepper, stir well and bring to a boil. Reduce heat and simmer, covered, over very low heat for 45 to 60 minutes, or until the salsa gets the desired consistency.
Use this salsa in the chimichangas filling and / or cool and serve it as a condiment.
The above will yield about 2 1/2 cups of medium salsa.