Eric will pretty much go down in history as the Gnutella guy. At least he was pronouncing it right. Have you guys ever pronounced a word wrong in public and had to live it down?
One time when I was 12, I was giving a short talk in front of my church congregation (like 150 people). I used the word “fatigue” at least twice. Fatigue. Fat-ig-you. Oooooh yeah. Didn’t need pre-teen counseling for that one or anything.
Head over to Food Apparel to get the recipe for Chicken, Tomatillo, and Chipotle Chimichangas! (Update: I’ve added the recipe below for your convenience, but all the how-to photos are still here.)
Chicken, Tomatillo, and Chipotle Chimichangas
Ingredients
- salt and pepper
- 1 tablespoon olive oil
- 2 boneless chicken thighs or breasts, skinless
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 chipotle pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon coriander
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (28-oz) can whole tomatillos, drained
- 8 or 9 burrito-size flour tortillas
- vegetable oil, for frying
- toothpicks
To garnish:
- pico de gallo
- guacamole
- sour cream
- queso fresco
- cilantro
- fresh lime juice
Instructions
- Pat the chicken dry. Sprinkle both sides of the chicken with salt and pepper. Heat a large skillet over medium high heat and add the olive oil. When the oil is hot add the chicken. Cook for about 4 minutes, then flip. Cook for another 3-5 minutes until no longer pink in the middle, or until a thermometer reads 165 degrees. Remove, let cool, and shred with 2 forks. Set aside.
- In the same skillet that you cooked the chicken in, add 1 tablespoon olive oil and set over medium heat. Add the chopped onions and chipotle. Cook until onions are mostly translucent, about 3-4 minutes.
- Add the garlic, cumin, cinnamon, cloves, and coriander. Cook for another 3 minutes or so.
- Add the pinto beans and whole tomatillos. Cook for about 5 minutes, breaking up the tomatillos and some of the beans with a wooden spoon.
- Add the cooked chicken and cook for another couple minutes. Turn off the burner and remove from heat.
- In a hide-sided skillet, add about a 1/2 inch of oil. Set over medium heat. After about 5 minutes, test it by tossing in a little piece of tortilla. If the tortilla bubbles immediately, then the oil is hot enough. If not, wait longer.
- Cover the tortillas and heat them in the microwave for 30 seconds to 1 minute. You just want to get them pliable enough to be able to fold them.
- Add a large spoonful of the filling into the center of a tortilla. Fold it up (see photos) and secure with a toothpick.
- Fry the chimichangas 2 at a time. Cook for 2-3 minutes on the first side, then flip and do another 2-3 minutes on the other side. It is done when the tortilla is a light golden brown. Remove to a paper-towel-lined plate.
- Serve hot with pico de gallo, guacamole, sour cream, queso fresco, cilantro, and fresh limes.
Notes
Nutrition
Source: adapted from The Complete Mexican South American & Caribbean Cookbook by Jane Milton
If you’re looking for some other Mexican inspired recipes for Cinco de Mayo, check these ones out!
Chicken Flautas (Taquitos). These are worth every speck of oil.
Mexican Brownies from Crazy for Crust
Individual 7-Layer Dips from The Girl Who Ate Everything
Homemade Churros with Chocolate Sauce from Just a Taste
Esquites (Mexican Corn Salad) from Closet Cooking
I am dying. You are HILARIOUS. Chickamunga. Smh. Old people really are the best. When I was younger, I butchered the word “anxious.” I mean really, how are you supposed to sound THAT one out?!?!
Hehe, I’m always pronouncing words wrong in public. So embarassing! I’ve never made chimichangas but love them at restaurants. These look so so good!!
Ha! This was the best! I have had several word blunders, not the least of which was recently pronouncing cassoulet as cass-o-let to the butcher who quickly told me it was cass-o-lay. French. I tell ya. But the whole slaughter/laughter deal isn’t saying much about our English language either. I’m always going to think of Chickamungas now when I make these and it will definitely make me smile!
Seriously. The English and French need to take a lesson from the Spaniards. Rule number one: no useless t’s on the ends of words. (I’m lookin at you ballet, buffet.)
Nothing like mispronouncing a word in public :). The filling in these looks amazing! I’m going to try out your horchata recipe!
YUM! Karen, I’m adding this to my list of things I want you to make for me when I move to California to live with you and wash all your dishes. ;) Making Mexican food (beyond tacos) intimidates me, but I’ve LOVED chimichangas when I’ve had them in restaurants.
Yes!!! This is so happening someday Claire!
Hi Karen, I look forward to your posts, always a little fun in each one. My word slip-ups are definitely with songs, even when I find out the correct words I stick to the ones I started with. Oh well, love this dish and your garnish, looks delicious!
Aw Cheri, you’re so nice! And I’ve so done the lyrics thing before. Sometimes my lyrics are just better, you know?
These look so good! And my grandma (bless her heart) calls that one restaurant that sells really good chicken nuggets Chik-a-fil. So we do too :0)
That is awesome Julie!
Great recipe. Lot’s of flavor and love chimichangas!
I just wanted to say that I absolutely love your blog! It is my favorite recipe blog that I’ve stumbled across. I made your prosciutto wrapped chicken the other night and my fiancee and I loved it! Your recipes are creative and not over the top, keep up the fantastic work!
Alissa thank you so much for your sweet comment! You seriously just made my day. I will come back and read this when I’m feeling bloggy discouraged :) And I’m glad you like the prosciutto chicken, it’s one of my favorites too!
Those little word slip-ups are so cute! My grandma is like that too. Despite being an English teacher for 30+ years, she always pronounces “Chicago” with an R in the middle… “ChicaRgo.” Priceless! As for these gorgeous chimichangas (a word I was very hesitant to say in public for a while!), they look incredible! And now I’m hungry for dinner all over again… ;)
Oh my gosh Amy I’m dying! Chicargo! love it!
Yeahhhhhhhhhhhhhhh. I can’t even tell you how much I love these!!!!! Headed over to check out the recipe now!
Thanks Nicole! I thought of you when I was styling this because your Mexican food always looks so freaking good. I was trying to make it look like your photos! Now you know what a huge giant copycat I am. Ole! :)
Haha welll this is better than I can do! Annnnnnd I just realized I’ve been spelling Ole wrong. Goshdarnit!
hahahahahaha!
Growing up for some reason my family always said draaaaaaw for drawer. No clue where that came from… My sister and I didn’t even know we said it weird until we were both married. Now we do it as a joke… but when I’m talking to anyone at work I have to make a point and remember to say it right…. These Chimichangas look amazing by the way!
Karen, that looks so freakin fantastic, I want to eat my screen! :p
Thanks for providing me with my daily dose of giggles! ; ) Love chimichangas, btw!
Karen, you are a rock star! Thanks again for the beautiful post. I’ve been wanting to make it ever since I laid eyes on those photos!