| chimichangas De Pollo 1 (3 1/2 Pound) Whole Chicken
6 Cups Water
1 Medium Onion, Studded With 2 Whole Cloves
2 Stalks Celery
2 Large Whole Garlic Cloves, Peeled
1 Bay Leaf
2 Tablespoons Shortening
1 Large Onion, Thinly Sliced
1 Garlic Clove, Minced
1 Large Tomato, Cored And Diced
1 Jalapeño Chile, Chopped
1/4 Teaspoon Crushed Leaf Basil
1/8 Teaspoon Cinnamon
1/4 Teaspoon Crushed Leaf Oregano
1 Teaspoon Salt
1/8 Teaspoon Black Pepper
8 Flour Tortillas, Warmed garnish
2 Cups Sour Cream
1 Cup Guacamole
2 Cups Grated Cheddar Cheese
shredded Lettuce (optional)
tomato Wedges (optional) place The Chicken, Water, Onion, Celery, 2 Garlic Cloves, And Bay Leaf In A Medium-size Stewing Pot. Cook Chicken At Medium Heat For Approximately 1 1/2 Hours, Or Until The Chicken Is Tender. Allow Chicken To Cool, Remove Meat From Bones, And Chop. place Shortening, Sliced Onion, And 1 Minced Garlic Clove In A Medium-sized Skillet And Sauté Mixture At Medium Heat Until Onion Is Tender. Add The Chopped Chicken, Tomato, Jalapeño Chile, And Remaining Seasonings And Simmer At Low Heat For 10-15 Minutes. place Approximately1/2 Cup Of Chicken Mixture Horizontally Across The Bottom Half Of Each Tortilla. Do Not Extend The Mixture Beyond 1 1/2 Inches At The Sides And Bottom. Fold The Sides In Over The Filling And Roll The Tortilla Jellyroll Style. Secure Each Roll With A Wooden Pick. heat 2-inches Of Shortening In A Heavy Pan At Medium-high Heat. fry Each Rolled Tortilla In Hot Shortening Until Crisp And Lightly Browned. Drain On Absorbent Towels. assemble The Chimichangas By Placing Each Rolled Tortilla On A Plate And Garnish With 1/4 Cup Of Sour Cream, 2 Tablespoons Of Guacamole,1/3 Cup Of Cheddar Cheese, Lettuce, And Tomato Wedges. yield: 8 Servings |
