Monday, August 6, 2012

Chimichanga Recipe

My aunt Sarah (Nanny to me) taught me how to make these and my family LOVES them. We use the meat for tacos, quesadillas, and chimis.


For Meat only:
6 boneless chicken breasts
1 jar chunky salsa

For Tacos:
shells, soft or crunchy
tomato
sour cream
lettuce
guacamole
shredded cheese
salsa

For Quesadillas:
tortilla shells
shred cheese
canola spray

For Chimis:
3 c. cooking oil
1c. water
fajita size tortilla shells
tomato
sour cream
lettuce
onion
guacamole
shredded cheese
salsa

To prepare the meat, boil chicken in large pot until cooked thoroughly. Drain stock (save if you want or toss) and let chicken cool to touch. (Fridge, Time, Freezer, it doesn't matter). Once chicken is cool, shred with fingers, disposing of fat and goo. (This is why you're using boneless). Then return chicken to large pot and mix in jar of salsa. Cook on medium heat, stirring frequently, until chicken is colored orangish and salsa is no longer a liquid. Make your tacos or quesadillas with hot meat.

OR Let the meat cool again (Fridge works great). Heat tortillas between paper towels for 15-30 seconds in microwave until malleable. Using the cold meat with some shred cheese, roll tortillas into burritos. Use the water to make the tortillas gooey as to glue themselves together. If tortillas crack or break, either your meat is too hot or your tortillas are too cool/old. Fry your wrapped tortillas over medium heat until golden brown, turning once. Serve with sour cream like an eggroll or cut with knife and fork. Garnish with veggies.

(NOT MY PICTURE, but really close to what mine look like finished)