Chicken and Tomatillo Chimichangas with Pinto Bean Salsa
Even though it is cold here, my tomatillos are still going strong. They are featured in both the main dish and the salsa.
oil
1/2 onion, chopped
2-4 garlic cloves, minced
4 skinless, boneless chicken breast halves, diced
1 t chili powder
1 t cumin
1 t coriander
2 T canned chipotle in adobo sauce (or to your taste)
2 cups chopped fresh tomatillos
8 fajita size flour tortillas
2 cups cooked pinto beans
2 cups shredded Mexican blend cheese
oil for frying
Heat oil in a large skillet over medium heat. Saute onion til softened, about 5 minutes. Stir in garlic and cook another minute. Remove from pan. Add diced chicken and brown lightly. Stir in seasonings and sauce and bring to a simmer. Stir in tomatillos, cover and cook til tomatillos are softened, about 10 minutes. Remove from heat and set aside.
Place tortillas on a plate or other microwave safe container and heat, covered, for 1 minute. Lay tortillas one at a time on a work surface (keeping the remaining tortillas covered as you work).
Evenly divide chicken mixture, beans and cheese among the 8 tortillas. Fold each tortilla into a packet around the filling, securing with a toothpick.
Heat frying oil in a large cast iron skillet or frying pan over medium high heat. Fry a few chimichangas at a time til golden brown on both sides, draining on paper towel as you go.
I served my chimichangas with pinto bean salsa (recipe follows). These were easily the best chimichangas I have ever made. Just let them cool a bit before digging in.
Pinto Bean Salsa
1 New Mexico chile, stemmed and seeded
1 canned chipotle chile (from adobo)
2 garlic cloves, peeled
2 cups cooked pinto beans
2 cups tomatillos, chopped
1/2 red onion, minced
sea salt to taste
Soak the New Mexico chile in hot water for about 10 minutes til softened. Drain and reserve a little of the water.
Blend softened chile, chipotle chile and reserved water til smooth. Set aside.
In a small dry frying pan, toast garlic til flecked with gold; remove from pan and mince. Add to a large bowl.
Add remaining ingredients to bowl and toss. Add salt.
Cover and chill at least 1 hour before serving.
Recipes adapted from my Mexican cookbook by Jane Milton.
oil
1/2 onion, chopped
2-4 garlic cloves, minced
4 skinless, boneless chicken breast halves, diced
1 t chili powder
1 t cumin
1 t coriander
2 T canned chipotle in adobo sauce (or to your taste)
2 cups chopped fresh tomatillos
8 fajita size flour tortillas
2 cups cooked pinto beans
2 cups shredded Mexican blend cheese
oil for frying
Heat oil in a large skillet over medium heat. Saute onion til softened, about 5 minutes. Stir in garlic and cook another minute. Remove from pan. Add diced chicken and brown lightly. Stir in seasonings and sauce and bring to a simmer. Stir in tomatillos, cover and cook til tomatillos are softened, about 10 minutes. Remove from heat and set aside.
Place tortillas on a plate or other microwave safe container and heat, covered, for 1 minute. Lay tortillas one at a time on a work surface (keeping the remaining tortillas covered as you work).
Evenly divide chicken mixture, beans and cheese among the 8 tortillas. Fold each tortilla into a packet around the filling, securing with a toothpick.
Heat frying oil in a large cast iron skillet or frying pan over medium high heat. Fry a few chimichangas at a time til golden brown on both sides, draining on paper towel as you go.
I served my chimichangas with pinto bean salsa (recipe follows). These were easily the best chimichangas I have ever made. Just let them cool a bit before digging in.
Pinto Bean Salsa
1 New Mexico chile, stemmed and seeded
1 canned chipotle chile (from adobo)
2 garlic cloves, peeled
2 cups cooked pinto beans
2 cups tomatillos, chopped
1/2 red onion, minced
sea salt to taste
Soak the New Mexico chile in hot water for about 10 minutes til softened. Drain and reserve a little of the water.
Blend softened chile, chipotle chile and reserved water til smooth. Set aside.
In a small dry frying pan, toast garlic til flecked with gold; remove from pan and mince. Add to a large bowl.
Add remaining ingredients to bowl and toss. Add salt.
Cover and chill at least 1 hour before serving.
Recipes adapted from my Mexican cookbook by Jane Milton.
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