Dumplings and filled pastries
Born in Mexico’s northern border regions, the chimichanga is made by tightly rolling a tortilla filled with spiced ground beef and frying it until crisp. Rolling it without tearing and frying it without absorbing excess oil take some skill.
Cook the ground beef with the onion and garlic. Add the tomato, cumin, salt, and black pepper, and cook until the liquid has evaporated.
Place some ground beef filling and shredded Kashar cheese in the center of each tortilla. Roll it tightly and brush the edges with beaten egg to seal.
Heat the cooking oil and fry the tortillas for 5 minutes, until golden on all sides. Transfer them to a paper towel to drain excess oil.
Secure the tortilla ends with toothpicks before frying; otherwise, they may open in the hot oil and the filling can spill out. Check the oil temperature: oil that is too cool can make the chimichanga absorb too much oil. Allergen: contains wheat (gluten, tortilla), dairy (Kashar cheese), and egg.
Kürdanla sabitlemeyi ilk denememde atladım ve iki tanesi yağda açıldı, ikinci partide kürdan kullanınca sorun kalmadı. Kaşar yerine biraz daha az kaşar koysam belki taşırmazdım ama lezzet gayet iyiydi.
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