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6,129,390 views This week, Basics and Binging collide to bring you: Deadpool's chimichangas! Tortillas are eerily missing from all NYC grocery stores, so I ended up having to make 'em from scratch - definitely not necessary, but it makes for a standout deep-fried burrito!
6 Servings
US
original
metric
INGREDIENTS
For the Fresh Taco Seasoning/Sauce
3 dried ancho chilies
0.5 small onion, halved
3 ½ cloves fresh garlic, crushed and peeled
5 dried hot chilies
1 can large whole tomatoes
½ tsp paprika
½ tsp oregano
3 tsp whole cumin
2 tbsp Freshly Ground cumin
1 chipotle in adobo (optional)
Kosher Salt
Black pepper
For the Shredded Chicken
5 boneless chicken thighs
Kosher salt
Freshly ground pepper
1 ½ cup Homemade Taco Seasoning
2 tbsp vegetable oil
For the Salsa
28 oz can plum tomatoes, drained and deseeded
0.5 Jalapeno, chopped
0.5 small onion, quartered
1 clove garlic, chopped
Cilantro
Kosher salt
Freshly ground pepper
Lime juice
For the Honduran Crema
½ cup sour cream
½ juiced lime,
For the Guacamole Ingredients
1 large avocado
½ juiced lime,
1 clove garlic, crushed
0.25 of 1 small red onion, finely minced
1 tsp freshly ground cumin
1 jalapeno, minced (optional)
Freshly ground pepper
Kosher salt
For the Tortilla
300 grams all purpose flour
50 grams shortening
200 ml warm tap water
For the Chimichanga Fillings
Shredded chicken
Refried beans
Shredded cheese
For the Slurry (to seal chimichangas)
1 tbsp flour
3 tbsp water
For the Deep Frying
1 quart vegetable oil
DIRECTIONS
1.
For the Fresh Taco Seasoning/Sauce
1.
Start by dry roasting the whole cumin until fragrant. Grind in a spice grinder. Toast the chiles (ancho & hot chiles) in the same pan over medium heat for 1-2 minutes until fragrant but not smoking. Kill the heat and cover the chiles with water and place a lid on top. Let the chiles sit for 10 minutes until soft.
3 tsp whole cumin
3 dried ancho chilies
5 dried hot chilies
2.
Once the chiles are completely soft, carefully pour the chiles along with their liquid into a high-power blender with onion (cut in half). Add two canned tomatoes, garlic, paprika and oregano, freshly ground cumin from earlier, adobo chipotle from a can (optional), and a sprinkle of kosher salt and freshly ground pepper.
1 can large whole tomatoes
3 ½ cloves fresh garlic, crushed and peeled
½ tsp paprika
½ tsp oregano
1 chipotle in adobo (optional)
2 tbsp Freshly Ground cumin
Kosher Salt
Black pepper
0.5 small onion, halved
3.
Blend all together on high speed until it’s completely smooth, as you don’t want any chunks of dried pepper. Taste for seasoning. If it’s too spicy, add two more tomatoes and blend to balance the heat out.
4.
For the Chicken Thigh
1.
Start by patting dry boneless skinless chicken thighs and seasoning with salt and pepper. Sear over medium-high heat in vegetable oil in a high rimmed saucepan.
5 boneless chicken thighs
Kosher salt
Freshly ground pepper
2 tbsp vegetable oil
2.
Once the chicken has a nice color on both sides, add the taco seasoning sauce, cover with a lid, lower the heat and let it braise for about 30 minutes. During this time feel free to prepare the chimichanga accompaniments.
1 ½ cup Homemade Taco Seasoning
3.
After 30 minutes, remove the lid and let the sauce cook down until nice and thick.
4.
Shred (or chop) the chicken right in the pan and toss in the sauce before setting it to the side to cool.
5.
For the Chimichanga Accompaniments
1.
For the Salsa
1.
In a food processor place canned plum tomatoes (drained & deseeded), jalapeno (chopped), onion (quartered), garlic, a few leaves of cilantro, a sprinkle of kosher salt and freshly ground pepper, and a squeeze of lime juice.
28 oz can plum tomatoes, drained and deseeded
1 clove garlic, chopped
Cilantro
0.5 small onion, quartered
0.5 Jalapeno, chopped
Kosher salt
Freshly ground pepper
Lime juice
2.
Use quick short pulses to chop everything. Scrape down the sides of the bowl and chop again to make sure everything is chopped down to the desired consistency. Cover and refrigerate until ready to use.
3.
For the Honduran Crema
1.
In a small bowl, combine sour cream with lime juice.
½ cup sour cream
½ juiced lime,
2.
Whisk together until homogeneous then pour into a tiny squeeze bottle to drizzle on top later on.
3.
For the Guacamole
1.
Into a small bowl goes the flesh of a ripe avocado with lime juice, garlic, red onion finely minced, the freshly ground cumin, a minced jalapeno pepper (optional), a few twists of freshly ground pepper and a sprinkle of kosher salt.
1 large avocado
½ juiced lime,
1 clove garlic, crushed
0.25 of 1 small red onion, finely minced
1 tsp freshly ground cumin
1 jalapeno, minced (optional)
Freshly ground pepper
Kosher salt
2.
Mash together using a fork until the consistency of choice is reached and using a tortilla chip for a taste test.
3.
For the Tortilla
1.
In a food processor goes all-purpose flour and room temperature shortening (cut into small pieces). Pulse together about 15-20 times, until it forms a mixture similar to wet sand.
300 grams all purpose flour
50 grams shortening
2.
With the food processor running, add warm tap water in through the feeding tube, letting the machine continue to run until a ball of dough forms.
200 ml warm tap water
3.
Once a ball has formed, stop the processor and remove the warm, sticky dough. Knead for a couple of seconds to make sure everything is evenly incorporated.
4.
Then weigh the dough in order to precisely divide the dough into six equal-sized balls. Once divided into balls, roll each piece taut and place on a well-oiled rimmed baking sheet. Dot the balls with oil to make sure they don’t stick to a loosely wrapped layer of plastic wrap on top. Rest at room temperature for 1 hour.
5.
One at a time, retrieve the balls of dough and dust them on both sides with all-purpose flour. Roll them out with a well-dusted rolling pin until thin and round as possible.
6.
Once rolled out heat a cast iron skillet to 400°F, or until you see little wisps of smoke coming off. Plop the dough onto the skillet and let sit for about 90 seconds, maybe longer or shorter depending on how hot the skillet is, but you want to see nice big bubbles before flipping and letting it sit for another 30-60 seconds. Stack the finished tortillas on a plate wrapped in a clean dish towel. This will help keep the tortillas warm and soft until ready to use them.
7.
For the Chimichanga Assembly
1.
Onto the lower third of the tortilla goes some of the shredded chicken, refried beans, and shredded cheese. Roll into a burrito. Use a slurry made from flour and water to brush down the outside edges of the tortilla. This will help hold the burrito together as it enters the deep fry.
Shredded chicken
Refried beans
Shredded cheese
1 tbsp flour
3 tbsp water
2.
Over on the stovetop, heat vegetable oil to 350°F before dropping in the burrito and letting it fry for 2 minutes, or until deeply golden brown before flipping and frying for additional 1-2 minutes.
1 quart vegetable oil
3.
Once each burrito has been fried, place onto a wire rack set in a rimmed baking sheet until ready to serve.
4.
At which point, place on a plate. Start with a drizzle of Honduran crema, top a generous dollop of guacamole, and finally a dollop of salsa. Enjoy!
For the Salsa
For the Honduran Crema
For the Guacamole Ingredients
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