If you’re lucky, you’ve stumbled upon my recipe for Homemade Guacamole and not some other plain Jane Witch’s brew. Even the most popular sites have a very mediocre version of what they think the recipe should be and they are missing the very thing that makes Homemade Guacamole exciting, FLAVOR! You know the saying that sometimes less is more? Well, in this case, more is more. That being said, you’re going to want to make sure you’ve got all of the ingredients in the list below before you venture off to the kitchen to make this pot of gold.
Mix all the ingredients together and add salt to taste. If you like more of a kick, add some Cayenne or Paprika. If you can control yourself, over night it in the refrigerator so that the Guacamole can marinate and it will really brings out a ton of flavor. Just make sure that you cover it so it doesn’t turn brown.
When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”. Now I don’t know How you like your Fried Chimichanga, but I like mine tender yet crispy all at the same time. Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?” Because you and I both know you can’t get that combination wrapped in plastic in the frozen section. So you’ll have to trust me when I say, It’s all in the tortilla baby!
Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds. The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s. Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria. Personally I prefer the Tortilleria. Why? Because they are light and slightly doughy which leaves more room for cooking. Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen. This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga! So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.
Fried Chimichanga Ingredients:
2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)
1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste
Combine all ingredients in a hot skillet in the order they are listed. Brown the meat then add the Chorizo and thoroughly cook. Add the vegies, then the seasonings. Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown. Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.
I’ll admit that my Chili Relleno Recipe can be a little bit tedious the way I like to make them, but they are most certainly well worth it. I like to stuff them with a lot more than just cheese which for me makes them taste so much better than just a battered chili. This recipe I use Spanish rice which I prepared just before I started broiling the chilies, but I believe you can stuff them with any of your favorite cooked meats.
This Chili Relleno Recipe requires just a few items that you can get from any regular grocery store. Of course the number one priority on your list should be some large green Chili’s. The only other item’s you’ll need is some jack cheese, eggs and some Spanish rice or your favorite meat. I think you could stuff these chilies with more vegetables if you like and they would be fantastic; maybe some spinach, or tomatoes, or even some sautéed zucchini; all of the above even. Get creative and don’t be scared about it. The best thing I think you can always do when you follow someone else’s basic “how to guide” with their personal take on a recipe is to take it with a grain of salt; meaning, you should realize that yes they may have some good experience cooking what they’re teaching about but what they are teaching is also based on their own personal tastes as well. So when it comes to any recipe you make, I strongly encourage people to improvise and throw in items that are personal favorites. I’m not saying you should get crazy and change out the seasonings and the overall preparation of the recipe, especially if you’ve never made anything like it before. I’m just saying that if you know for sure that you would possibly prefer vegetables over meat for example, then swap it out and go for it! Especially when it comes to this Chili Relleno Recipe Okay, enough said!
Chili Relleno Recipe steps and preperation
Now the best way to start any Chili Relleno Recipe is of course with your Chilies. Wash them, clean them and get them ready for a broil in the oven; or if you would like to take it a step further, throw them on a grill. It doesn’t matter really. You’re just going for the general desired color and texture of a fired cooked Chili. Just make sure which ever you decide, you give them a turn now and then to make the coloring even on every side. In the oven, I turn them every 2 minutes or so. After you’ve cooked them evenly, pull them out and throw a moist towel over them so the chili can soften up a bit. 5 to 10 minutes is all it will take. Then make a small incision in each one of the Chilies and stuff each one with only enough rice and cheese to be able to close back with a partial flap. This will ensure that there isn’t any spillage. At this point you can pull the seads out as well if you’ve got your mind set on all of the tedious pet peeves of traditional authenticity, but if your not trying to impress the President of the United States, I’m pretty sure you can live without doing it. Traditionally you’re also suppose to peal the skins off at this point, then you roll them in flour and dip them into the egg mixture and fry. Just so we’re clear, I don’t peel skins. I think it’s pointless and it adds a chard effect to the flavoring of the Relleno.
When it comes to the egg mixture, you’re going need to separate the yokes from the whites, and blend the whites separately with a little bit of water and baking powder to make the eggs frothy. Then slowly add the yokes one at a time, all the while mixing the eggs on high speed. This is very important. The yokes have got to be very frothy and bubbly or the batter is going to run all over the place when you drop the chili in the fryer. All you have to do from here is dip and submerge one chili completely in the egg mixture ever so gently to ensure the flap doesn’t open and dump out the filling, then slowly add the chili to the hot oil in your fryer or your pan with oil. Oil in a pan doesn’t need to be more than one inch, and once you’ve browned one side just flip it over to the other and do the same. Then strain on to some paper towels and serve. Hope you enjoy my Chili Relleno Recipe!