Ingredients with Measurements:
- 1 lb chorizo sausage, removed from casing
- 4 medium potatoes, peeled and diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
Special equipment needed:
- Large skillet
- Slotted spoon
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large skillet, cook the chorizo over medium-high heat until browned, breaking it up into small pieces with a wooden spoon.
2. Add the diced potatoes, onion, garlic, cumin, chili powder, salt, and pepper to the skillet. Cook until the potatoes are tender, stirring occasionally, about 15-20 minutes.
3. Preheat the deep fryer or large pot of oil to 375°F.
4. Assemble the chimichangas by placing a spoonful of the chorizo and potato mixture onto each tortilla, then sprinkle with shredded cheese. Fold the sides of the tortilla inwards, then roll up tightly.
5. Use a slotted spoon to carefully lower the chimichangas into the hot oil, seam-side down. Fry until golden brown, about 2-3 minutes per side.
6. Remove the chimichangas from the oil with the slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Oil temperature for frying: 375°F
Serving size:
This recipe makes 8 chimichangas, serving 4-6 people.
Nutritional information:
Calories per serving: 540
Total fat: 35g
Saturated fat: 13g
Cholesterol: 75mg
Sodium: 1060mg
Total carbohydrates: 34g
Dietary fiber: 3g
Sugars: 2g
Protein: 21g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of chorizo.
- Sweet potatoes or butternut squash can be used instead of regular potatoes.
- Monterey Jack or pepper jack cheese can be used instead of cheddar.
Variations:
- Add diced bell peppers or jalapeños to the chorizo and potato mixture for extra flavor and spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make a vegetarian version by omitting the chorizo and adding more vegetables, such as zucchini or mushrooms.
Tips and tricks:
- Make sure to drain excess oil from the chimichangas by placing them on a paper towel-lined plate after frying.
- To keep the chimichangas warm while frying in batches, place them in a preheated oven at 200°F.
- Serve with a side of Mexican rice and beans for a complete meal.
Storage instructions:
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat chimichangas, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chimichangas on a platter with a variety of toppings, such as diced tomatoes, sliced avocado, and chopped cilantro.
Garnishes:
Garnish with a dollop of sour cream, a slice of lime, and a sprinkle of chopped green onions.
Pairings:
Pair with a cold Mexican beer or a margarita for a refreshing drink.
Suggested side dishes:
Serve with Mexican rice and beans, or a side salad with a tangy vinaigrette.
Troubleshooting advice:
- If the chimichangas are not crispy enough, make sure the oil is hot enough before frying.
- If the tortillas are tearing when rolling up the chimichangas, warm them up in the microwave or on a griddle to make them more pliable.
Food safety advice:
Make sure to cook the chorizo and potatoes to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food history:
Chimichangas are a popular Mexican-American dish that originated in Arizona in the early 20th century. The name "chimichanga" is thought to come from the Spanish word "chimichurri," which means a mixture of spices used to flavor meat.
Flavor profiles:
The chorizo and potato filling is spicy and savory, with a hint of smokiness from the chorizo. The crispy fried tortilla adds a satisfying crunch to the dish.
Serving suggestions:
Serve the chimichangas as a main course for a casual dinner party or a family meal.
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Region: Mexican