REFRIED BEAN AND CHEESE CHIMICHANGAS
Chimichangas de Frijoles con Queso
4 tbsp vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeño or serrano chile, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans
1/4 cup water
2 cups Mexican Manchego, Chihuahua, Monterey jack or light chedder, shredded
12 flour tortillas, medium size
Salsa of your choice
Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.
In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…
Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.
A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode will look at what a late breakfast/early lunch in Mexico might look like, and what recipes you can prepare in your own home.