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Worth the Effort: Chimichangas

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Published: 10 Sept 2018 › Updated: 10 Sept 2018Worth the Effort: Chimichangas

Worth the Effort: Chimichangas

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.

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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
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Step two: make sticky rice
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Step three: make tortillas
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Step four: cook chicken
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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!!
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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!
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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.
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Step nine: EAT
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fuck yeah, son

Step ten: clean ...some other day
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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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Written by

Writer, chalker, painter, mad catter, Druid, crafter, environmentalist. Author of the novel Son of the Sun (under the name Wren Paasch).

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