Chimichangas
AINSLEY Harriott’s fried Mexican tortillas are stuffed with a spicy tomato sauce, red peppers and slices of chicken thigh. Serves 4.
INGREDIENTS
Sunflower oil, for frying
1 onion, finely chopped
1 red pepper, seeds removed and diced
2 boneless, skinless chicken thighs, roughly chopped
2 green chillies, seeds removed and thinly sliced
2 garlic cloves, finely chopped
2 tomatoes, roughly chopped
100g frozen sweetcorn, thawed
4 tablespoons pepper sauce
4 salad onions, finely chopped
4 large flour tortillas
Shredded lettuce leaves, soured cream and ready-made guacamole, to serve
METHOD
1) Heat some sunflower oil in a big pan and stir-fry the onion, pepper and chicken thighs over a high heat for 3-4 minutes until well browned. Stir in the chillies, garlic, tomatoes and sweetcorn and cook for a further 2-3 minutes until the chicken is cooked through.
2) Stir in the pepper sauce and salad onions and set aside to cool a little.
3) Warm a tortilla in a hot, dry frying pan until soft and flexible. Spoon a quarter of the cooled chicken mixture into the centre of the tortilla and fold over the edges to form a neat parcel. Pin in place with cocktail sticks and then repeat the procedure with the remaining three tortillas.
4) Heat a little oil in a large frying pan and cook the chimichangas for 2-3 minutes on each side until crisp and golden brown. Drain them well on kitchen paper and serve hot with shredded lettuce leaves, soured cream and guacamole.
