Crispy Fried Burritos from Arizona (Chimichangas)

In this, episode 3 of “Cooking the States,” we’ll head down south…west to ‘Zona! Arizona is known for it’s climate, heat and bordering Mexico - all three properties come across in this dish, the famous Arizonan Chimichanga.

P.S. Check out my flour tortilla recipe here.

Print

Crispy Fried Burritos from Arizona (Chimichangas)

Ingredients

Beef Barbacoa

• 3-4 pound Beef Chuck Roast
• 3 dried Guajillo Chiles, seeded and torn into pieces
• 2 dried Ancho Chiles, seeded and torn into pieces
• 2 dried Chipotle Chiles, seeded and torn into pieces
• 4 Garlic Cloves
• 4 cups Beef Stock
• 1/2 cup Tomato Puree
• 1 tsp ground Allspice
• 1 tsp dried Oregano
• 3 Tbsp Red Wine Vinegar
• 2 tsp Kosher Salt
• 1 stick of Cinnamon
• 3 Bay Leaves

Flour Tortillas

• 680g All-purpose Flour
• 100g Lard
• 7g Kosher Salt
• 360g Water, warm (about 90F)

For Final Chimichangas

• Flour Tortillas (from recipe)
• Beef Barbacoa (from recipe)
• 8 ounces Colby Cheese, cut into batons
• 8 ounces Monterey Jack Cheese, cut into batons
• Neutral Oil for frying

To serve...

• Romaine Lettuce, shredded
• Black olives, sliced thin
• Tomato, seeded and diced
• Avocado, sliced thin
• Mexican Crema
• Lime Wedges

Instructions

Beef Barbacoa

1. Preheat the oven to 250F.
2. Bring the stock up to a boil then turn off the heat, and pour the stock into a blender. Add the torn chiles and garlic then cover. Let the mixture steep for 15-20 minutes, or until the chiles have softened.
3. Add the red wine vinegar, dried oregano, cinnamon, allspice and tomato puree. Blitz into a thin puree. Taste and adjust seasoning with more salt or vinegar if need be.
4. In a large dutch oven over high heat, sear the beef chuck until richly brown and caramelized then pour over the chili braising liquid from the blender. Add the cinnamon stick and bay leaves then braise the beef.
5. If using a regular pot or dutch oven braise with the lid on, for 2-3 hours, or until you can easily shred the meat with a fork. If using a pressure cooker, cover the braise and place over a burner over high heat. Allow the braise to rise up to full pressure, then lower the heat to medium and hold the braise at high pressure for 1 hour and 15 minutes. Cut the heat and carefully release the pressure with a wooden spoon.
6. Remove the beef from the pot and let cool slightly. Take the beef out of the braising liquid and shred it with a fork then set it aside. Optionally do this step ahead and let the beef rest in the braising liquid overnight for more flavor, but make sure the beef is drained before folding burritos.

Flour Tortillas

1. In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.
2. Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.
3. With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat a large, wide, ungreased pan or tray over medium heat and cook the tortillas for 20-30 seconds, flip and repeat on the other side. Don’t overcook the tortillas or they’ll become crispy.

For Final Chimichangas

1. Lay a flour tortilla on a clean work surface and spoon in some beef strained barbacoa followed by a piece of Colby and Monterey cheese, top with more beef. Wrap the burrito tightly into a flat rectangular shape similar to a pizza pocket, secure with wooden toothpicks, then set it on a baking sheet while you roll the remaining burritos.
2. Bring the oil to 375F and fry the burritos, two-three at a time, until crisp and golden brown. Remove from the oil, let rest while you fry the remaining burritos and fry a second time for an extra crispy Chimichanga. Drain the finished burritos on a wire rack or paper towel-lined plate.
3. Serve with shredded lettuce, diced tomatoes, black olives and a zigzag of fresh Mexican crema. Avocado wedge not optional.