{"id":947,"date":"2014-02-04T10:41:14","date_gmt":"2014-02-04T17:41:14","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=947"},"modified":"2019-02-11T21:21:34","modified_gmt":"2019-02-12T04:21:34","slug":"deep-fried-chimichanga","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/deep-fried-chimichanga\/","title":{"rendered":"Deep Fried Chimichanga"},"content":{"rendered":"

\"Chimichanga<\/a>Fried Chimichanga, Thanks to Hollywood!<\/h2>\n

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!<\/p>\n

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.<\/p>\n