So if you read yesterday's blog, you saw that I did a lot of prep in order to make chimichangas today, which I have never made before. Verdict? Deliciously worth it.
GET IN MAH BELLEH
So, here is a non-recipe breakdown of how to make chimichangas from scratch. You non-allergic people, with your frozen convenience! ;)
Step one: make enchilada sauce
Step two: make sticky rice
Step three: make tortillas
Step four: cook chicken
Step five: cut up block of cheese whilst you cook that chicken (it timed perfectly). Why not pre-shredded cheese? A) it's more expensive and b) it often has anti-caking agents I am allergic to, like corn starch. Yup! Even the cheese tries to get me!!
Step six: take the chicken out of the water/broth and stick the sticky rice in there to get all chicken-y.
Step seven: chimichangas, assemble!
those are refried black beans in the carton between the chicken and the cheese
Step eight: fry them on both sides. I was reminded of the #2 reason why I don't fry things often: oil splashing everywhere. But my kitchen was already a mess, so meh.
Step nine: EAT
fuck yeah, son
Step ten: clean ...some other day
still totally worth it
You could top these with something to cut the heat if you wanted, like sour cream or lettuce. But I am allergic to lettuce and out of sour cream, so I have a glass of milk. ;) Thanks for reading my two-day epic of chimichanga goodness! You get Deadpool points.
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