How To Make Chimichangas

Ingredients

• 2 lb Chicken Breast (boneless, skinless; trimmed)
• 1 cube Chicken Bouillon Cube (adds flavor to boiling water)
• 1.5 tsp Chili Powder
• 0.5 tsp Garlic Powder (granulated)
• 0.5 tsp Onion Powder (granulated)
• 0.25 tsp Ground Cumin
• to taste Salt (adjust after boiling)
• 2 tbsp Chicken Broth (reserved from boiling pot; keeps filling moist)
• 3 cup All‑Purpose Flour (for homemade tortillas)
• 1 tsp Salt (for tortilla dough)
• 2 tsp Baking Powder
• 0.33 cup Lard or Shortening (solid fat for tender tortillas)
• 1 cup Very Hot Water (as hot as you can comfortably hold)
• 8 oz Colby Jack Cheese (cut into 8 one‑ounce slices)
• 2 cup Vegetable Oil (for shallow frying; high smoke‑point oil)

Instructions

1. Boil Chicken

   Place 2 lb chicken breast in a large pot, cover with water, add 1 chicken bouillon cube, and bring to a boil. Reduce to a simmer and cook until the chicken is fully cooked through, about 15 minutes.

   Time: PT15M

   Temperature: 100°C

2. Shred Chicken

   Remove the chicken with tongs, let cool slightly, then shred using kitchen shears or two forks until fine strands form.

   Time: PT5M

3. Season Chicken

   Transfer shredded chicken to a bowl and stir in 1½ tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp ground cumin, and salt to taste. Add 2 tbsp of the reserved broth to keep it moist.

   Time: PT2M

4. Make Tortilla Dough

   In a mixing bowl combine 3 cup all‑purpose flour, 1 tsp salt, and 2 tsp baking powder. Add 1/3 cup lard (or shortening) and mix until crumbly. Slowly pour in 1 cup very hot water, stirring until a shaggy dough forms.

   Time: PT10M

5. Knead and Portion Dough

   Knead the dough on a lightly floured surface for about 2 minutes until smooth. Divide into 10 equal balls (about 3‑4 oz each).

   Time: PT2M

6. Cook Tortillas

   Heat a large skillet over medium‑high heat. Lightly oil the surface, then roll each ball into a ~9‑inch circle and cook 30‑45 seconds per side until light brown spots appear and the tortilla is pliable.

   Time: PT20M

   Temperature: medium-high

7. Slice Cheese

   Cut the 8 oz block of Colby Jack cheese into 8 equal slices (about 1 oz each).

   Time: PT2M

8. Assemble Chimichangas

   Lay a tortilla flat, place a generous spoonful of seasoned chicken in the center, add one cheese slice, then top with a little more chicken. Fold the bottom up, tuck the sides, and roll tightly. Place seam side down on a baking sheet.

   Time: PT10M

9. Heat Oil for Frying

   Pour vegetable oil into the skillet to a depth of about 1 inch. Heat over medium‑high until a wooden chopstick inserted into the oil bubbles steadily, or until the oil reaches 350°F.

   Time: PT5M

   Temperature: 350°F

10. Fry Chimichangas

    Carefully place each chimichanga seam side down in the hot oil. Fry for about 30‑45 seconds per side, or until golden‑brown and crisp. Use tongs to hold the first one for 10‑15 seconds to set the seam.

    Time: PT8M

    Temperature: 350°F

11. Drain and Serve

    Transfer fried chimichangas to a baking sheet with a cooling rack to let excess oil drip off. Let rest 2 minutes, then serve with your favorite salsa, guacamole, or sour cream.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g