I love that word, chimichanga. Doesn’t it sound like a dance?
Woohoo let’s get up and chimichanga!!
I wonder what that dance would look like? Maybe a mix of the ChaCha and the Mexican Hat Dance perhaps?
What if Mary Poppins sang a different song:
“Chim-chimminy, chim-chimminy, chim-ichanga-roo,
I’ve stuff a tortilla and fried it for you.
Chim-chimminy, chim-chimminy, chim-ichanga-ree,
Whip up some salsa and come dine with me.”
That would be a very different film I think. “Mary Hot-Poppers”. Instead of a carpet bag and umbrella she carries a poncho and sombrero. Can I get a visual on that please?
Oh look salsa! Nice. Good prop department we have here you know. Looks like it’ll be done soon.
Then of course there is that cute little Mexican ditty that can be adapted as well;
La cucaracha, la cucaracha,
ya no puede caminar
porque no tiene, porque le falta
las dos patitas de atrás.
Did you ever at least sing the first two words of that song? They’re catchy aren’t they? We could sing them this way instead;
La chimichanga, la chimichanga…
The only problem with that adaptation presents itself when you translate the original version:
The cockroach, the cockroach,
can’t walk anymore
because it doesn’t have, because it’s lacking
the two little feet from the rear.
I don’t know how your may feel about it but personally I would prefer not to associate my yummy chimichanga with a cockroach. Besides any cockroaches I come across had better have all the feet they can get because, forget walking, they’re going be running for their lives when I come after them with bug spray and a hammer.
I think I’ll leave classic Disney films and crazy Mexican songs alone and just stick to chimichangas.
I found a recipe for these once upon a time but have altered and modified them so much that honestly they’re just a whole new recipe. Making a home made salsa as a topping I decided to bake them instead of fry them but you could always take the classic route. Also, I normally make them with fresh shredded chicken but only had some ground beef on hand. Both come out excellent.
These baby’s freeze well too so make a double batch, thaw and bake when needed.
I’m going to go watch Mary Poppins now. You go eat.
la chimichanga..la chimichanga..la la la la la la laaa. la chimichanga, la chimichanga. da la da la da la la…..
- 3-4 Large tomatoes, diced
- 1 Small onion, diced
- ¼ Cup of a 14 oz can Black beans, rinsed (do not rinse entire can)
- 3 Tablespoons Fresh Cilantro, chopped
- 2 Cloves Garlic, minced
- ½ Lime
- ½ Teaspoon Salt
- ⅛ Teaspoon Cayenne pepper (optional)
- ½ Can of a 4oz can of green chilies
- ¼ Teaspoon Ground cumin
- Use a super chunky bottle of salsa or a 14.5 oz can of southwest seasoned tomatoes.
- 1 Tablespoon Chili powder
- 1½ Teaspoons ground cumin
- ¼ Teaspoon Garlic powder
- ¼ Teaspoon Onion powder
- ¼ Teaspoon crushed red pepper flakes
- ½ Teaspoon paprika
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper
- Use any pre-made packet or bottle or jar of taco or other southwest spice
- 1 Pound Ground beef or shredded chicken
- 5-6 Medium Tortillas
- 1 Medium onion, diced
- ½ Cup frozen corn
- Remaining Can of black beans from salsa
- ¼ Can of a 4oz can green chilis, undrained
- 2 Tomato, diced OR 1 14.5 oz can diced tomatos, undrained
- 3-4 Tablespoons Butter, softened
- 1 Cup Cheddar cheese, grated
- ½ Cup Sour Cream
- ¼ Real mayonaisse
- 1 Tablespoon Southwest spice
- Combine all ingredients in a bowl, cover and let sit in refrigerator for a minimum of one hour or longer
- Combine all ingredients in a bowl
- Reserve 1 Tbs of spice in separate bowl and set both aside.
- Preheat oven to 400 degrees & line a baking sheet with parchment paper lightly buttered.
- In large frying pan, add meat, onion and brown until completely cooked.
- Add corn, black beans with liquid, green chilies, tomatoes with juice and enough of the large spice bowl to flavor to taste.
- Let simmer for 7-10 minutes until majority of liquid is completely absorbed.
- Place ½ cup of mixture in center of each tortilla, fold sides together and tuck corners under seam.
- Place evenly spaced on prepared baking sheet and completely baste each one with softened butter. If desired tortillas can be sprayed with cooking spray as well.
- Bake in preheated oven for 20-25 minutes until golden brown.
- While chimichanga are baking, in a small bowl combine sour cream, mayonaisse and remaining ! tablespoon of seasoning.
- Place chimichanga in center of plate and top with cheese, salsa and sour cream.