Name: Crispy Chicken Chimichangas
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 tomatillos (104 g); 5 medium cloves garlic (12 g); 10 chiles de árbol, stems removed (5 g); Kosher salt; 2 tablespoons (30 ml) extra-virgin olive oil; 1 small white onion (6 ounces; 170 g), diced; 2 plum (Roma) tomatoes, diced (8 ounces; 225 g); 2 to 3 serrano chiles, minced (60 g); 4 medium cloves garlic (20 g), minced; 2 pounds (32 ounces; 907 g) poached chicken or store-bought rotisserie chicken, shredded into bite-size pieces (about 6 cups); 2 quarts (1.9 L) neutral oil such as canola or vegetable oil for frying; 6 large (10-inch) flour tortillas; 10 ounces (283 g) Queso Oaxaca, shredded (see notes); 3 cups arroz rojo or cooked white rice (8 ounces; 230 g); Guacamole; Pico de gallo; Mexican Crema or sour cream; Lime wedges

1 For the Salsa: Adjust oven rack to upper-middle position and preheat oven broiler to high. Place tomatillos and garlic on an aluminum foil–lined baking sheet. Broil until garlic is blackened and well charred, 3 minutes. Remove garlic, flip tomatillos, and continue broiling until tomatillos are deeply charred, about 5 more minutes.

2 In a blender jar, add charred tomatillo, garlic, and chiles. Blend on high speed until smooth, adding 1 to 2 tablespoons of water, if needed, about 1 minute. Season with salt to taste.

3 For the Chicken Filling: In a large saucepan, add olive oil and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add tomato, serrano chiles, and garlic and continue cooking until tomatoes and chiles have softened, about 5 more minutes. Turn off heat and stir in shredded chicken.

4 For the Chimichangas: Add oil to large Dutch oven or stock pot. (Oil should measure 2 inches deep.) Heat over medium-high until oil reaches 350℉ (175℃). While oil is heating, working with one tortilla at a time, spread 1/3 cup (45 g) shredded cheese just below center of tortilla in the shape of a rectangle, leaving a 2-inch border on the left and right sides and a 3-inch border on the bottom and top sides. Top cheese with a 1 cup (5 ounces) chicken mixture and mold it with your fingers into a neat cylindrical shape over the cheese. Place 1/2 cup (77 g) rice over chicken filling and use fingers to spread out to cover filling.

5 Fold the 2 short sides of tortilla in over the filling. Then pull one long side over the center and tuck it beneath the fillings with your fingertips. Hold the sides tight and roll until burrito is sealed and fillings fully tucked in.

6 When ready to fry and oil reaches temperature, line a wire rack with paper towels and set in a rimmed baking sheet. Using a spider skimmer, large metal slotted spoon, or metal fish spatula, carefully transfer two chimichangas into hot oil, seam side down, and fry until bottom sides are golden brown, about 2 minutes. Using spider skimmer or tongs, gently flip and continue frying until tortilla is crisp and golden on all sides, about 2 minutes longer. Transfer to prepared wire rack when done. Return oil to 350℉ (175℃). Repeat frying process with remaining chimichangas. Let fried chimichangas sit for 5 minutes to slightly cool.

7 Serve chimichangas with salsa, crema, guacamole, pico de gallo, and lime wedges on the side.