Monday, 8 September 2008


Yes, that is a deep fried burrito - I never said this was a health blog! While I love burritos I've never tried a chimichanga, something about deep frying an already somewhat fatty dish just a step too far for me. But considering I eat rather healthily most of the time I figured it's ok. Besides even vegans need a cold frosty lager with something deep fried now and again....and this was very, very good! I'll post a rough recipe for this but the possibilities are endless. I really wanted to add some long grain rice to the one above but didn't have any - that would go really well. As would refried beans with rice, rice and kidney beans, soya mince with potato and carrot diced small etc.... Put what you want in with whatever spices, everything is optional.

Makes 1 small chimichanga:
1 discovery foods soft flour tortilla
35g frozen soya mince
1 - 2 Tbsp finely chopped onion
1/4 - 1/2 fresh red chili, finely chopped
1/2 tsp corn oil
40ml water
1 - 2 tsp discovery foods fajita or taco spice mix (you can make your own spice mix but there's really no point getting fancy or difficult when you're making a deep fried burrito)
super melting edam 'cheezly' - entirely optional
corn oil for frying
vegan sour cream to serve - if not available, just turn down the heat in the chimichanga or sometimes we make a 'cooling' dip by mashing 1/2 an avocado with lots of fresh lime juice -works well!

Heat the 1/2 tsp of oil in a small saucepan and add the onion and chilli, fry till soft. Add the frozen mince and spice mix, stir then add the water. Cook, stirring now and then until all the water is absorbed. Heat a dry frying pan and warm the tortilla briefly on both sides, you don't want to cook it or for it to crisp up - just to make it softer for handling - which is essential, I ruined the first one by forgetting to do this, you'll never be able to roll it up unless it's warm!

Spoon the mince onto the centre of the tortilla and top with cheezly (if using). Fold both sides in then fold over twice lengthwise to make a sealed 'pocket'. Heat about 1/2 inch of corn oil in a deep skillet - do not allow it to boil, it won't take long to heat up. To be safe, once it's heated I turn the heat off while slowly placing the burrito in the oil, then turn the heat back on, same when I turn it. Once it's golden and crisp on both sides it's done. Remove from oil, drain on paper towels (I didn't have any and it was ok) cut in half with a serrated knife on the diagonal and serve with vegan sour cream. Can also serve with salsa, I made the filling in this one quite hot and didn't need it.

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