Whats is Tex-Mex?
Tex-Mex is a “Texan” and “Mexican” mixture that was first printed in 1945. Basically, this meant that Texan cooks were suited to Mexican dishes. Tex-Mex food is also very difficult to differentiate from conventional food, but Mexican food has a greater variety of dishes that are unique to each region of Mexico. In the 1950s, due to the arrival of large numbers of Mexican immigrants, Mexican restaurants began to gain prominence and most of them adopted the modern style of “TexMex.” Chili is a Texan state dish that was not recognized in Mexico but was acquired and altered in Texan cooking using beef. “Refried beans” is another food that was turned into a Tex-Mex dish. Frijoles Frito meaning refried beans was a mistranslation of the Mexican dish “frijoles Fritos.” Different combinations were created with the use of tacos, enchiladas, and tortillas and also contributed to a recipe that you see at all standard Tex-Mex restaurants. Chimichangas were invented in Tucson, Arizona in the 1950s. Chimichangas, however, were invited to satisfy the American food palate. In 1964, Nachos were first sold in various concession stands across Dallas, Texas, and have now found their way as appetizers into TexMex menus. One TexMex item that could be a potential pizza competitor is the fajita. On July 13, 1973, in a restaurant called Ninfas, the Fajita, which stands for “girdle or strip,” was launched in Houston, Texas. Diana Kennedy wrote a book called “The Cuisines of Mexico” in the 1970s, drawing the line between authentic Mexican food and “Tex-Mex” that people consumed in restaurants. Tex-Mex began to be synonymous with cantinas, cowboys, and the wild west, which is why we see the same style of layout in TexMex restaurants. After a couple of years, in places like Europe, Bangkok, Buenos Aires, and even Abu Dhabi, TexMex restaurants began to open around the world.
A well-prepared chimichanga from a restaurant in Dallas, Tx.
The history behind a chimichanga
It is understood that Chimichanga is part of the southern part of the United States. It’s literally a burrito that’s fried deep and tastes so sweet. It is a Mexican-American dish that uses a tortilla of flour and adds a mixture of genuine ingredients and filling. Vegetables, tomatoes, and avocados are all added and then tightly wrapped in or on top of the chimichanga. Place the chimichanga on the baking sheet, once wrapped, and bake until golden brown. Add on top of that guacamole, salsa, or some sauce and you have a wonderful meal!
Ingredients
A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa, and spices, rolled up like a burrito and then pan-fried or baked. Served topped with sour cream, guacamole, and salsa, this Mexican inspired recipe is delicious!
- Cooked and shredded chicken: This chicken can either be made ahead of time or the day of. Try this Shredded Chicken Copycat to have your chicken already prepared ahead of time.
- Chili Powder: Add some spice to the chimichanga.
- Cumin: Earthy flavor that adds that subtle seasoning.
- Paprika: Some warmth and color to the ingredients.
- Salt: Just a pinch
- Salsa: Make homemade salsa or buy store-bought.
- Colby Jack Cheese: The best cheese that melts evenly and tastes good once it is done.
- Cream Cheese: Soften the cream cheese in the microwave for a short amount of time or leave out at room temperature.
- Green Onions: Colorful crunch that adds a zing and a zest to the chimichangas.
- Refried Beans: A soft and subtle hint once you take your first bite.
- Burrito Size Tortillas: The bigger, the better.
- Olive Oil: Brush on top getting that golden glow all over the tortilla.
How to Make Chicken Chimichangas:
- Combine Ingredients: Preheat oven to 400 degrees. In a medium-sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.
- To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about 1/2 cup of the meat mixture and put into the center. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet.
- Bake: Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.
A blog by Adam Resendiz