According to the fine folks at Wikipedia, a Chimichanga is
So, after I received an invitation to a friend's Deep Fat Fry-day party, I picked up a regular al pastor and regular pollo asado from El Castillito and hopped over to the party. Preparing to deep fry a burrito is simple - since they're already wrapped in a tortilla, there's no need for the standard egg/flour breading mix. So, we dropped it in:
Three minutes later, we had this:
Since so many people at the party wanted to try our homemade chimi, I was forced to cut it apart with a knife and fork. The verdict? Pretty good. At the very least, frying a burrito for a few minutes guarantees you won't get any cold spots. I won't make deep-frying a standard part of my burrito-eating repertoire, but for a night, it was kind of fun.
a deep-fried burrito that originated in Northern Mexico (Ciudad Juarez in Chihuahua) and later became popular across the border, especially in Arizona.Most of the taquerias around here don't sell them, but they intrigue me - what doesn't taste better after it's been deep-fried?
So, after I received an invitation to a friend's Deep Fat Fry-day party, I picked up a regular al pastor and regular pollo asado from El Castillito and hopped over to the party. Preparing to deep fry a burrito is simple - since they're already wrapped in a tortilla, there's no need for the standard egg/flour breading mix. So, we dropped it in:
Three minutes later, we had this:
Since so many people at the party wanted to try our homemade chimi, I was forced to cut it apart with a knife and fork. The verdict? Pretty good. At the very least, frying a burrito for a few minutes guarantees you won't get any cold spots. I won't make deep-frying a standard part of my burrito-eating repertoire, but for a night, it was kind of fun.
