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From @Binging with Babish

Chicken Chimichangas

1 hr 5 min · Serves 4

1 hr 5total
20 minhands on
14steps
4servings

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Ingredients

For the taco sauce

  • 1 tsp whole cumin seeds
  • Dried ancho chilies
  • Dried hot chilies
  • 1/2 small onion
  • 2 canned whole tomatoes
  • 4 medium garlic cloves
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1 chipotle pepper in adobo sauce
  • Kosher salt and freshly ground black pepper

For the chicken filling

  • 4 skinless, boneless chicken thighs
  • Salt and freshly ground black pepper
  • 1 1/2 cups prepared taco sauce
  • 4 large flour tortillas
  • Refried beans
  • Shredded cheese mixture (Cheddar and Monterey Jack)

For assembly and frying

  • 1 tbsp flour
  • 3 tbsp water
  • Neutral oil for deep frying

Method

For the taco sauce

  1. Dry roast the whole cumin seeds in a small skillet over medium heat until fragrant, then grind coarsely.

  2. In the same skillet, toast the ancho and hot chilies until lightly darkened and fragrant.

  3. Remove the pan from heat, cover the chilies with water, and let rehydrate.

    Then 10 min of waiting

  4. Transfer the hydrated chilies and soaking liquid into a blender, adding the onion, canned tomatoes, garlic cloves, paprika, dried oregano, ground cumin, chipotle pepper, salt, and pepper.

  5. Blitz on high speed until completely smooth.

For the chicken filling

  1. Season the chicken thighs generously on both sides with kosher salt and black pepper.

  2. Heat a skillet over medium-high heat and sear the chicken thighs until golden brown on both sides.

  3. Pour 1 1/2 cups of the taco sauce over the chicken, reduce the heat, cover, and braise until tender enough to shred.

    Then 30 min of waiting

  4. Shred the cooked chicken directly in the sauce using two forks.

For assembly and frying

  1. Whisk the flour and water together in a small bowl to form a smooth paste paste to act as glue.

  2. Lay a tortilla flat, and add a portion of shredded chicken, refried beans, and shredded cheese onto the lower third.

  3. Brush the top edges of the tortilla with the flour paste, fold the sides inward, and roll tightly from the bottom to seal.

  4. Heat oil in a deep pot to 350°F (175°C).

  5. Carefully lower the chimichangas into the hot oil and fry until deep golden brown and crispy, about 3–5 minutes. Serve: at once

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