If you like burritos, then you're sure to love their fried counterparts, which are known as Chimichangas. These Tex-Mex specialties are packed with addictively spicy, umami flavor in every bite and are absolutely perfect for a hearty, comfort-filled meal.
Heat olive oil in a thick bottomed or heavy pan or skillet.
Add sliced onions and stirring often sauté them until light golden on medium-low to medium heat.
Add finely chopped garlic and sauté for 4 to 5 seconds.
Switch off the heat or lower it. Add all the onion powder, garlic powder, smoked paprika, cayenne pepper, ground cumin, black pepper and oregano. Mix very well.
Add the chopped white button mushrooms and chopped broccoli florets. Return the pan to heat, mixing again.
Add salt according to taste and mix well.
Sauté the mushrooms and broccoli on a medium to medium-high heat. The mushrooms and broccoli will ooze out water.
Sauté until all the water is evaporated and the mushroom and broccoli are tender and cooked.TIP: If the veggie mixture starts sticking to the pan, then lower the heat. Sprinkle some water and deglaze the pan.
Lastly, add the red wine. Deglaze the pan and sauté for a minute or two. Remove pan from stove and set aside. NOTE: The stuffing should not have any liquids in it and must be dry. Any liquid or water in the filling would make the chimichangas soggy.
Rolling and Folding
Make a paste of 2 tablespoons whole wheat flour and 3 tablespoons water in a small bowl. NOTE: You can substitute all purpose flour or gluten-free flour if needed.
Place a tortilla on a sturdy work surface. On one side of the tortilla, layer 2 to 3 tablespoons of the filling (or more, depending on the size of the tortilla). Add 2 tablespoons of grated cheddar cheese or as needed.
First tightly fold the sides of the tortilla. Keeping them secure and folded, turn over and roll vertically from the edges as tightly as possible.
On the open side of the roll, brush with or spoon on some wheat flour paste. Tightly seal and close.
Spread some of the paste on the outside as well, acting as a glue to keep the chimichanga rolls sealed while frying.
Heat oil as needed in a frying pan. You can deep or shallow fry depending on your preference. Place the rolled chimichanga in medium hot oil. Fry on medium heat. NOTE: The chimichanga should cause the oil to immediately start to bubble. If it doesn't, the oil isn't hot enough yet and you'll end up with a soggy result.
When one side is golden and crisp, carefully lift each chimichanga with pasta tongs and fry the second side.
Turn over again when the second side is golden. If needed you can flip once or twice for even frying.
Place on kitchen paper towels to drain excess oil. Similarly fry the remaining chimichangas in batches.
Serve hot or warm, preferably topped with some guacamole, salsa or sour cream.
You could also serve them with sides like guacamole (or sliced avocado), salsa, pico de gallo, hot sauce, fresh herbs and sour cream.
Frying: Make sure the oil is hot while you fry. If you fry anything in cold oil it will become soggy and loaded with oil. The tortilla and oil should begin bubbling vigorously as soon as you add it to the oil; if it doesn't remove the chimichanga and allow the oil to continue to heat up. Fry on medium heat.
Rolling and Folding: Seal your chimichangas well. Don't skimp on the flour paste. Apply both on the inside seam, as well as over the outside. Also, be sure to roll your chimichangas tightly for the best results.
Spices: Adjust the ground spices, especially pungent ones like red chilli powder, paprika and black pepper according to your taste preferences.
Veggies and Mushrooms: Include the veggies you like in the filling. While mushrooms do give a nice meaty texture, feel free to omit them. Vegetables like cabbage, bell peppers, zucchini, carrots, broccoli, spinach, kale and green beans are some good options.
More options for the fillings: Instead of a vegetable or a mushroom stuffing, you can choose to add a bean stuffing like refried beans and Mexican rice or only cheese. Use Monterey jack, Colby or Cheddar cheese.
Baking: To bake chimichangas first place them on a baking tray keeping some space between each. Brush each chimichanga lightly with oil. Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for about 15 to 20 minutes or more until the crust is crispy and golden. If needed turn over each chimichanga halfway through baking. You can also opt to air-fry them instead of baking.
To make ahead: Only the filling can be refrigerated for up two to three days. Burritos can be assembled and refrigerated for up to a day before frying, or frozen for up to 1 month. Defrost before frying.