Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chimichangas de pollo
Date: February 10, 2008
1 (3 1/2 pound) whole chicken
6 normal cups good water
1 average 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 normal cups sour cream
1 normal cup guacamole
2 normal cups grated Cheddar cheese
Shredded lettuce (optional)
Tomato wedges (optional)
Place the chicken, good water, onion, celery, 2 garlic cloves, and bay leaf in a average-size stewing pot. Cook chicken at average 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 average-sized skillet and sauté mixture at average 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 normal 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 average-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 normal cup of sour cream, 2 tablespoons of guacamole,1/3 normal cup of cheddar cheese, lettuce, and tomato wedges.
Yield: 8 servings