Ultimate Chimichanga
Ingredients: whole dried ancho chilies, fresh garlic, fresh onion, dried hot chilies, whole cumin · 60 min cook time · 800kcal · ~₩17,800
Ingredients
3개 whole dried ancho chilies, 4쪽 fresh garlic, 0.5개 fresh onion, 2개 dried hot chilies, 2작은술 whole cumin, 2개 canned tomatoes, 0.5작은술 paprika, 0.5작은술 dried oregano, 1개 chipotle from a can, 1꼬집 kosher salt, 1꼬집 freshly ground pepper, 400g chicken thighs, 2개 tortilla, 100g refried beans, 50g cheese, 1큰술 flour, 3큰술 water
Instructions
1. Dry roast and grind whole cumin fresh.
2. Toast ancho chilies and dried hot chilies. Kill the heat, cover with water, and let them sit for about 10 minutes.
3. Blend the rehydrated chilies, half a small onion, couple canned tomatoes, four medium cloves of garlic, about a half teaspoon each of paprika and dried oregano, two teaspoons of freshly ground cumin, one chipotle from a can, and a sprinkle of kosher salt and freshly ground pepper on high speed to make the sauce.
4. Season chicken thighs with salt and pepper. Sear over medium-high heat until they have nice color on both sides.
5. Add about a cup and a half of the prepared sauce to the chicken. Lower the heat and braise for about half an hour.
6. Place some of the cooked chicken, refried beans, and a healthy helping of cheese onto the lower third of a tortilla.
7. Make a slurry from 1 tablespoon of flour to 3 tablespoons of water. Use this slurry as a glue to hold the burrito together.
8. Deep fry the chimichanga until golden and crispy.
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