SHRIMP CHIMICHANGAS

 

Chimichanga is a very popular dish in northern Mexico and part of the southwestern United States. It is a spicy dish, since it is usually accompanied by chipotle chili and serrano chili, although this is totally optional, depending on the consumer's taste. To prepare this recipe for shrimp chimichanga you will need very few ingredients and time, since in half an hour you will have them ready.

INGREDIETS TO MAKE SHRIMP CHIMICHANGAS:

 -500 grams of clean and peeled shrimp

 -1 splash of oil

 -1 tablespoon of butter

 -½ red onion chopped

 -1 minced garlic clove

 -1 pinch of oregano

 -1 pinch of salt and pepper to taste

 -1 serrano chili chopped

 -1 chipotle chili chopped (optional)

 -3 tablespoons of ketchup sauce

 -200 grams of aged cheese

 -100 grams of refried beans

 -Flour tortillas for burritos

 -cream to taste

 -guacamole to taste

STEPS

1º. Heat a splash of oil and a tablespoon of butter in a pot or pan. Fry the red onion and the minced garlic clove until lightly browned.

2º. Add the chopped serrano pepper, salt and pepper to taste. Also add a pinch of dried oregano, stir well and cook for 3 minutes.

3º. Add the chopped chipotle pepper and the ketchup sauce. Let fry for 5 minutes, moving regularly to avoid burning.

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4º. Add the shrimp and cook until you see it starting to brown, about 3 minutes. Then remove from heat and reseve.

5º. With the stew ready, it is time to assemble the shrimp chimichangas. If you can't get a large sobaquera tortilla, you can follow the next trick: take three tortillas and place them in a pyramid shape, as shown in the following image. Add a layer of refried beans, a tablespoon of the chimichanga filling and a handful of cheese to melt.

6º. Close the edges as if it were an envelope. Next, roll up the chimichangas and insert a wooden toothpick to make sure they don't open while you fry them.

7º. Finally, in a pan with enough oil, fry each chimichanga on both sides for a few minutes. Make sure to flip them a couple of times so they brown evenly. Once ready, remove from the pan and let them rest on absorbent paper to remove excess oil. When they have cooled down a bit, you can remove the wooden stick.

8º. And ready! Serve these delicious shrimp chimichangas with cream and guacamole and enjoy a delicious dish.