Recipes from Mexico :: Mexican Main Dishes Poultry
1 (3 1/2 pound) whole chicken
6 c. water
1 med. onion, studded with 2 whole cloves
2 stalks celery
2 large whole garlic cloves, peeled
1 bay leaf
2 Tbsp. shortening
1 large onion, thinly sliced
1 garlic clove, minced
1 large tomato, cored and diced
1 jalapeño chile, chopped
1/4 tsp. crushed leaf basil
1/8 tsp. cinnamon
1/4 tsp. crushed leaf oregano
1 tsp. salt
1/8 tsp. black pepper
8 flour tortillas, warmed
Garnish
2 c. sour cream
1 c. guacamole
2 c. grated Cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)
Place the chicken, water, onion, celery, 2 garlic cloves, and bay leaf in a med.-size stewing pot. Cook chicken at med. heat for approximately 1 1/2 hours, or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop.
Place shortening, sliced onion, and 1 minced garlic clove in a med.-sized skillet and sauté mixture at med. heat until onion is tender. Add the chopped chicken, tomato, jalapeño chile, and remaining seasonings and simmer at low heat for 10-15 mins.
Place approximately1/2 c. of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 in. at the sides and bottom. Fold the sides in over the filling and roll the tortilla jellyroll style. Secure each roll with a wooden pick.
Heat 2-in. of shortening in a heavy pan at med.-high heat.
Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.
Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4 c. of sour cream, 2 Tbsp. of guacamole,1/3 c. of cheddar cheese, lettuce, and tomato wedges.
Yield: 8 servings
