South O The Border Essentialschicken Chimichangas Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
• 4. Chef's Note: Leave enough room at the ends for the folding process.
• 5. Place half of the cheese on top of the chicken.
• 6. Begin by rolling one side of the tortilla up and over the filling.
• 7. Tuck in both sides
• 8. Finish by continuing the roll, so that the seam side is down.
• 9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
• 10. Chef's Note: The oil should be deep enough to cover half the height of the chimichanga.
• 11. Add the chimichanga to the hot oil, seam side down.
• 12. Cook until nice and brown, about 2 - 3 minutes per side.
• 13. Chef's Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
• 14. PLATE/PRESENT
• 15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
• 16. Keep the faith, and keep cooking.
• 17. ADDITIONAL RECIPES
• 18. Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
• 19. Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Season the chicken on both sides with salt and pepper.
• 4. Add the oil to a large, heavy-bottom pot over medium-high heat (I prefer a Dutch oven).
• 5. Add the chicken to the pot.
• 6. Slightly brown on both sides, about 2 minutes per side.
• 7. Chef's Tip: We are not trying to sear the chicken, just give it a bit of color.
• 8. Add the salsa and the lime juice to the pot.
• 9. Allow the mixture to come up to a simmer.
• 10. Reduce the heat to medium, and then cover.
• 11. Chef's Note: Allow the dish to cook at a slow simmer, for 30 to 45 minutes, or until the chicken can be easily shredded.
• 12. Chef's Note: Halfway through the cooking process, turn the chicken pieces over.
• 13. Allow the chicken to cool, and then remove from the bone, shred, and return to the sauce.
• 14. PLATE/PRESENT
• 15. Use this chicken in any dish that requires shredded Mexican chicken. Enjoy.
• 16. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

Steps:

• Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when pierced with a fork.
• If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.
• Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.
• When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.
• Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
• To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
• Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.