Wednesday, 16 July 2008

Chimichangas

I have had a really hard few weeks at work. Many of my friends laugh when I tell them this, because usually what I do is not called work. I only work half day, and most of it can be finished within an hour of arriving. But the forces of nature and bureaucracy have conspired to work against me in every direction.

The one place I still seem to have control is in my kitchen, even Eskom ( the unreliable national power supply company) can't turn the heat off there. I have been experimenting with flavours from around the world and it has become a culinary adventure.

Where to next? Mexico.

This next dish is not authentic, but then I'm not really Mexican (surprise) and most people living in South Africa probably couldn't tell the different between a chimichanga and a chihuahua!


Chimichanga

The Filling
I used a Chilli Con Carne recipe from Nina's Kitchen.

The Wrappers
10 Flour Tortillas
These I bought at my local Spar!

The Art
Warm one of the tortillas in a hot dry frying pan until soft and flexible. Spoon some of the cooled mince mixture into the centre of the tortilla and fold over the edges to form a neat parcel; Pin in place with cocktail sticks and repeat with the remaining tortillas.
Heat 1cm vegetable oil in a large frying pan and cook the chimichangas for 2-3 minutes on each side until crisp and golden brown.

To Serve
Make a green leaf salad with Avocado.
Place everything on the plate and enjoy!

11 comments:

gunfighter1 said...

Hello Rosemary!

Thanks for visiting my blog!

I have already decided to start stealing your recipes!

(and I can't believe that you got to meet Ainsley, you lucky girl)

Rose&Thorn said...

Gunfighter - Glad you like them, please have seconds too! Meeting Ainsley was a highlight, he is such a great guy.

Nina's Kitchen (Nina Timm) said...

Thanks for the mention, Rose. This is a great idea. Finger food.

Jeanne said...

LOL about the not telling a chihuahua from a chimichanga! Remember when all the spur menus had to have pronounciation guides for all the Mexican dishes? They probably still do, in fact ;-)

I often make totally non-authentic faijitas - and they taste just as good as the Real Deal, as do these I imagine!

Rose&Thorn said...

Jeanne - I think my first introduction to Mexican was the Spur - Sad but true!
Nina - Your Con Carne was great.

justfoodnow said...

Well liefie, some of us can! Just wait till I am up again.

I loathe restaurant menu's! They always seem to have dishes that they don't serve (let's not go into cassoulet).

I love the bran muffin at Mugg & Bean - which is not a restaurant but a fast food thingy for extremely hungry people, but someone once bought me a bran muffin which is okay, but those places are forgiven since they cannot be called restaurants - they are sort of placeswhesrefoodcanbegots.

But the real restaurants that misspell, lie and deceive and then have the gall to employ waiters that they are too stingy to either pay or train, that's my end.

Back to your always-stunning food. I do know the difference, skattie and I think your recipe looks more authentic than anything I have ever seen, actually.

Go girl go!

justfoodnow said...

Well, sort of authentic. Often we South Africans improve recipes - said with no malice, actually. I find this nation of ours to be one of the most food obsessed in the world (which is a good thing in my eyes) and more fussy about food than most nations.

We have embraced the new freedom our democracy brought with such gusto and passion and this food renaissance of ours is something so special that ......

justfoodnow said...

just one little comment to add on your chimichanga recipe. They were originally made in the state of Sonora in Mexico - and WERE made with a large plate tortilla just like yours and the fact that you bought the tortilla's at the Spar is surely not relevant.

They use picadillo which is full of raisins and the beef mince contains cinnamon and cumin and a hell of lot of jalapeno chilli so I think your choice was a humungous improvement! If improvement of a dish or change makes it non-authentic, then maybe. But I just made them and they were damned delicious!!! There were tortilla in the fridge and I had both picadillo and chilli con carne in the freezer but I chose the chilli and at long blinking last I got the folding and the frying right. You are a genius!!!!!!!!!!!!!!!!!

The kitchen is a mess but I cant reach the top bits so I left it for the he when he returns from watching the rugby with the manne. He will be less than thrilled with the kitchen but that is a price I was willing to pay. hehe.

You should have seen me - replaced knee leg folded over the other one. Me on office chair with rollers and crutches over kitchen counter. Frying was done on the gas stove that I managed to pull out of the "ugly" cupboard - we have Eskom in this country, so we have to.

Thanks young lady - I had great fun.

The Blonde Duck said...

I think that's so cool you're making Mexican dishes in South Africa! I live 100 miles from Mexico and the most global thing my city makes is food from Spain!

Rose&Thorn said...

Just - I agree with you totally, we South Africans have a great knack for improving things. Sure he was doubly unhappy after the rugby - nothing like cleaning up to work out your frustrations! It took me a while to get the folding right, if they not soft enough they break. Love you comments.

Rose&Thorn said...

Blonde - Like I say, not the most authentic, but they were pretty good considering it was my first attempt.

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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