In honor of Cinco de Mayo being this week, I would like to introduce you to your new favorite recipe. This is by far one of my favorite recipes. I got this recipe about 4 years ago from my sister and it has been my go to recipe, when I have people over, ever since. People tend to think I am like a cooking genius when I make these. (Don’t tell but they are really pretty simple. The hardest part is remembering to cook the chicken in advance….and I guess some people may think the folding is a little tricky,) but don’t worry, with a little practice you will be a pro…..plus, even the badly folded ones still taste great!!!!
Did I mention this recipe is so awesome. It makes a huge amount which makes it great for parties, they freeze well, and they still taste great 2-3 days later reheated in the microwave. My husband likes taking them to work for his lunch.
I always serve them with the same stuff, after four years of serving it at most parties I have, I’ve gotten it down to a science. Here is what I do:
If they need to be ready by 5:00 or 6:00 put your frozen chicken in the crock pot on low for at least 5-6 hours. If your meat isn’t frozen you can probably get away starting it about 3-4 hours in advance. Just remember your going to need some time for it to cool enough that you can shread the meat.
If you are going to make your own black or pinto beans you will need to get them going 3-4 hours before the party too. To be safe I usually start the beans 5-6 hours in advance when I do the chicken. I rinse the beans, boil them for one minute and then let them sit for one hour. Then I rinse them, add one chopped onion and about one whole bulb of garlic, crushed and a teaspoon or two of salt. Then I simmer them for 3-4 hours or until they are tender. Black beans will probably only take 2-3 hours. You can always used canned, I would just suggest heating them with a few spices, like cumin, chili powder, onion powder and garlic powder.
Some time during the day I make the Pico de galo, chop romaine lettuce, chop onions and grate cheese. (sometimes I slice up a can of olives.)
An hour before show time I start my rice. I do my rice in a 9×13 pan in the oven. It is so easy this way because you can just put it in there and not have to worry about it until it’s time for dinner. I’ll post how I do my rice at the end. As for the chimichangas, here is the recipe.
Chicken Chimichangas5 lbs chicken, cooked and shredded, plus juices 3 onions, chopped (yes I mean three whole onions) 1 can green chillies 1 cup chili verde salsa 1 cup regular salsa 3 tsp salt, I add half on the chicken when I cook it and half later with the other ingredients 1 heaping tsp cumin 1/2 tsp garlic powder 4 Tbsp flour 3 Tbsp oil Additional oil for frying Tortillas (I do some regular size for the kids and some large burrito size for the adults) Making the filling: Heat 3 tablespoons of oil; add onions and green chilies saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook one minute on medium-low heat. stir in meat and juices. Cook 5 minutes or until thick. Makes 18 chimi’s if you use the large burrito size tortillas. I usually use one ten pack of the normal sized ones and the rest large burrito size and get about 25 chimi’s.
Frying the Chimichanga’s:
Heat 1 inch of vegetable oil in a frying pan at medium high. When oil is hot, wrap 1/2 cup of the meat mixture for large tortillas and about 1/4 cup of the meat mixture for smaller normal size tortillas (don’t use fajita size you won’t be able to fold them.) Wrap it like a burrito. I have found it to work best if you put the meat right in the middle, fold the sides over and them fold the bottom and top up, making sure they overlap enough that you can use a toothpick to fasten it shut.
Fry on each side until light brown, drain on paper towels. Serve with everything you prepared earlier, sour cream, and guacamole if you want. I also like to put cilantro ranch on mine. SOOOOO GOOOOOOD!!
I am so excited for you to try these…they really are so fabulous you are going to be so happy and so is whoever you feed them too. My mouth is watering right now just thinking about it. Mmmmmmm! Oh yeah, Here’s what I do with my rice:Spanish Rice (so easy)
2 1/2 cups rice (not minute rice)
1/2 cup tomato sauce or diced tomatoes
1/4 cup chopped onion
5 cups warm water
5 cubes or 5 tsp. of chicken bullion (if you use cubes dissolve them by using 1/2 cup of the water from above and heating them with it in the microwave until they dissolve.)
1 clove pressed garlic
1/2 cube of butter in tablespoon size slices
1-2 Tbsp. oil Preheat oven to 350. Put everything in a 9×13 pan and mix well. cover with tinfoil tightly and put in the oven. Bake at 350 for 1 hour. Have a great Cinco de Mayo!