Did you know that today is National Eat Your Vegetables Day? So I ask you, does onions, fire roasted tomatoes and a spicy chunky salsa count as vegetables? I know the main ingredient is tomato, which is technically a fruit. Still when we think vegetable, tomatoes do come to mind, right?
As for the lettuce in this recipe – that would be cheating since it’s just a pretty bed for the Chimichangas to lay on and not something we’d be eating. Although I suppose you could if you wanted to. I’ve seen wet burritos topped with shredded lettuce. Don’t understand the concept, but then again to each their own.
Today is a beautiful Tuesday. For those who have been around a while, you know this is Tijuana Tuesday. I mean, why limit ourselves to just tacos?! For those new to my kitchen, welcome and I truly hope you enjoy the time we have together. Food is such a beautiful universal language. It speaks to everyone. Some foods trigger fond memories of a moment or a person. Other meals are memories in the making. Any time we can gather together with those we love and break bread, it’s a good day of thanksgiving as far as I’m concerned. While I strive to have every moment of my life count, there is a part of me that quietly longs for the day when I can break bread with those who have gone on to eternal rest before me. Every person who comes into our lives, however brief that moment may be leaves us with something. While that’s not always a good thing on the surface, there’s a lesson in that encounter. Sometimes it just take us a while to realize it and to grow.
That’s my pearl of wisdom for the day. Now help yourself to a margarita and let’s get to cooking, shall we?
Chicken Al Pastor-Chorizo Chimichangas
1/2 White Onion
1 cup shredded Lettuce
1/2 lb Chorizo
1 (16 oz) package Chicken Al-Pastor
1/2 teaspoon Cumin
1 (10 oz) can Fire-Roasted Ro-Tel Tomatoes
12 (8-inch) Flour Tortillas
1 cup Pepper Jack Cheese
Vegetable Oil for frying
3/4 cup Chunky Salsa
3/4 cup Sour Cream
Cut onion in half from root to tip. Reserve half for another purpose, peel and dice remaining half. Stack lettuce leaves, chiffonade to shred lettuce. Spread lettuce out on a serving platter and set aside.
Note: Since the lettuce is merely a bed for presentation, use whatever lettuce you happen to have on hand. In my fridge were heads to Red and Greel Leaf Lettuce as well as Iceberg. This made for a more colorful bed of lettuce.
In a cast iron skillet over medium heat brown Chorizo, Chicken and diced onion together. Break meat into smaller pieces as it cooks. Drain well; return t skillet.
Add cumin and Ro-Tel Tomatoes, mix well. Reduce heat and allow mixture to simmer until heated through.
Open the bag of tortillas, but do not take from the plastic wrapper. Heat on HIGH in the microwave for 30 seconds. Turn over, continue to warm another 30 seconds. This will soften the tortillas for wrapping without dirtying another pan.
Working with one tortilla at a time. Place about 1/4-cup of meat filling in the center of the tortilla. Spread filling out from the center to within about an inch or so from the bottom and side edges. Sprinkle a rounded tablespoon of cheese over the meat filling.
Fold the bottom edge of the tortilla up over the filling, tuck in the sides and then roll up as tightly as possible to complete enclose the filling with the tortilla. Place seam-side down on a foil lined rimmed baking pan to hold until ready to fry.
Heat oven to 250-degrees. Place a wire rack inside a rimmed baking sheet, hold in the warm oven. Heat an inch or so of oil in a deep, heavy bottomed skillet over medium-high heat to 375-degrees. Throughout the frying, adjust the heat beneath the skillet to maintain a steady temperature. Line a second baking sheet with paper towels and set aside.
Working in batches fry 2 or 3 Chimichangas in the hot oil for about 2 or 3 minutes per side, until golden on all sides, turning as needed with the aid of two spatulas. Carefully remove Chimichangas to drain on paper towels, then hold in the warm oven.
Arrange Chimichangas on the bed of lettuce. Drizzle with salsa and dollop with sour cream as desired just before serving. Delicious with Refried Beans and a pitcher of Margaritas.
I give you a new commandment:
love one another as I have loved you.
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