Pibil Chicken Chimichangas
For today's recipe, we are bringing you a quick and easy lunch, we are making tasty Pibil Chicken Chimichangas. Although chimichangas are more known in the North, we wanted to combine two different kinds of mexican cooking styles by including the Pibil Chicken from the Yucatan Peninsula. The result was the perfect mix of sweet and spicy and a Mexican dish that is definitely worth trying.
Chimichangas with Pibil Chicken Filling
Get your chiles and remove the stems and seeds. Place them on a container with boiling water and let them rest for about 15 minutes. The chiles should change colors to a brighter red color.
At the same time, you can start boiling your chicken breast until fully cooked.
Chop your onion in small pieces and start cooking on a pan with some oil.
Once your chiles have turned bright red you can place them on a blender with a cup of water, the orange juice, chicken tomato bouillon cube and achiote paste. Mix everything really well.
After blending, you're going to pour the sauce in the pan with the onion through a strainer. Cook for a few minutes.
While your sauce is cooking, shred your chicken. Once it's shredded add it to the pan and mix well so it's all covered with the sauce. Cook for a little bit.
By now you can get your flour tortillas to start making your chimichangas. Get a separate pan and add a good amount of oil. Let it heat for a little bit.
While the oil heats, make your chimichangas by placing a little bit of your chicken stew in the middle of your tortilla. Fold all for sides until you make a small burrito.
If the oil is hot already you can place your chimichangas to start frying them. Put the folding side facing down first so it seals with the oil. After a few minutes turn over.
After frying, get a plate and place some paper towels on top of it. You're going to let your chimichangas rest over the paper towels so they absorb any excess oil.
After that, your chimichangas are ready to eat. Happy eating!