If you're anything like me, you know the struggle of keeping the kids fed and happy during the school break. They seem to be hungry all the time, right? Well, I’ve got the perfect solution for you: mini chimichangas! These little bundles of joy are not only super tasty but also incredibly easy to make. Whether you’re using refried beans or your favorite beef filling, like our mouth-watering barbacoa, these chimis are sure to be a hit with the whole family. Trust me, once you try them, you'll want to make these every week!
Let's talk about the magic of frying. Heat up some canola oil in a cast iron pan, test the temperature with a wooden spoon or chopstick, and once it's ready, gently place your mini chimis into the oil. They’ll cook up in no time—just a minute and a half to two minutes for that perfect golden crunch. Pair these crispy delights with some iceberg lettuce, guacamole, pico de gallo, and a dollop of Mexican cream And don’t forget to serve them with a side of sopita de fideos made from any leftover broth you have. It’s a match made in heaven and perfect for a hearty and satisfying meal.
So why not give it a go? Gather the kids, play some music, and turn this meal prep into a fun family activity. Not only will you end up with a delicious lunch, but you’ll also create some wonderful memories. And hey, if someone makes these chimis for you, show them some love with hugs, kisses, and maybe even a foot massage. After all, good food deserves good vibes. Happy cooking and enjoy your scrumptious mini chimichangas!
Ingredients:
Refried beans or barbacoa (beef filling)
Mexican cheese blend
Flour tortillas
Canola oil (for frying)
Iceberg lettuce, shredded
Guacamole
Pico de gallo
Crema fresca
Chimichanga Glue Ingredients:
1 tbsp all-purpose flour
Enough water to create paste
Instructions:
In a small bowl, mix flour and water until you get a smooth paste. This will be your glue to seal the chimichangas.
Take a flour tortilla and spread a small amount of the glue on it. Add your filling of choice (either refried beans or barbacoa).
Sprinkle some Mexican cheese blend on top.
Fold and wrap the tortilla tightly and use the glue to seal the edges. Place the folded side down on a tray.
Heat canola oil in a cast iron skillet over medium heat. To test if the oil is hot enough, use a wooden spoon, chopstick, or toothpick; if it sizzles, the oil is ready. Gently place the mini chimichangas into the hot oil. Fry for about 30 seconds, then turn them over to fry the other side.Continue frying until they are golden brown, about 1.5 to 2 minutes in total.
Remove from the oil and let them drain on paper towels.
Arrange the fried mini chimichangas serving plate. Garnish with shredded iceberg lettuce, a dollop of guacamole, some pico de gallo, and a drizzle of Mexican Cream. Enjoy your delicious mini chimichangas!
Tip:
-The burrito "glue" will cook once you re-heat your burritos. If you have concerns over using this method you can omit.
-Use broth from any meat dish to make soup
-Mix fillings (beans and barbacoa) to stretch the ingredients if serving a large group.
Serve with a refreshing drink like watermelon juice.
Comentarios