I have been making the “chimi” since I found out the second time my wife and I ate at a restaurant that served mexican style food, that she ordered the chimi. It was my time to figure out how to make them, and make them better, creating my own restaurant inside my own kitchen.
I’m going to be honest with you, I have mastered the chimichanga, and they are worth every minute of making. In years past, I have filled my chimi’s with cooked, shredded chicken, cheese, and refried beans, however this past Sunday, I took the day to make carnitas (slow cooked pork shoulder, shredded, then cooked to a bit of crisp for twenty minutes in the oven (trust me, carnitas is where it is at)).
- Large flour tortillas
- Canola or vegetable oil for cooking, approximately 48 oz.
- Cooked and shredded meat (chicken, pork, beef; recommended carnitas)
- Shredded cheese to your liking (I use a marble blend)
- Large can of cooked, refried beans
I heat my large tortillas individually in a microwave oven for nearly 20 seconds. You do not want to over heat the tortillas, but you want them to be flexible. Have you been to Qdoba or Chipolte and watched them wrap your burrito? It is kind of like that, but not so big, and we will deep fry them. 🙂
Lay out your tortilla, and with a flat spoon, lightly lay on the beans, keeping in mind that this is the glue to seal the chimi. Then near the lower half, add your meat and cheese. Fold over the bottom, towards the middle, then take the sides and wrap them in. This is the tricky part, as you want to get the folds to seal tightly as you will not want the grease to not only unseal your masterpiece, but to get inside. Rumor has it you can use toothpicks to seal it as well, but hey, who needs toothpicks?
The oil should be ready, so carefully place them in the oil and cook until golden brown. Place them in a paper towel lined strainer to soak up any of the remaining oil.
Trust me folks, this is a must make. It might be trial and error the first time around, however once you got it down, seriously, you will be in food heaven.