The Chimichanga That Ruled The 80's

Chi-Chi’s restaurant was a popular eatery from the late 1970s through the early 1990s serving Mexican inspired dishes. Sure, the dishes were more Tex-Mex but they were still delicious. Chi-Chi’s was famous for introducing bottomless chips and salsa, chimichangas, and Chajitas – better known as fajitas to millions of Americans accustomed to burgers, pizzas, and steaks. It was truly an experience and good luck trying to get a table on a busy weekend night during their heyday! Sadly, Chi-Chi’s restaurants began experiencing financial difficulties in the mid-1990s and with a tragic hepatitis outbreak in the early 2000s Chi Chi’s all but disappeared. Having worked there during the early 1990s while going to school, I had the fortune to get some familiarity with their food prep and thought I would share one of Chi-Chi’s most famous menu items. After all, it was the “Home of the Chimichanga.” No, they didn’t invent the chimichanga but they sure made it famous! Even with all the authentic Mexican restaurants we’re fortunate to enjoy today, this is still a classic and delicious meal. And, it’s really easy to make as well! Chi Chi’s Beef Chimichanga Makes 3 chimichangas but you can easily double the meat recipe and use the sauce recipe below -- it'll definitely cover 6 chimis! Ingredients Seasoned Beef • 1 pound ground beef • 1 teaspoon kosher salt • 1/2 half small white onion, 3oz, roughly 1/2 cup, chopped into a 1/4 inch dice • 1/2 can of green chiles with their juice • Heaping 1/4 teaspoon Magical Seasoning Goodness • 1/4 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/2 -1 teaspoon ground cumin, depending on your taste Special Sauce • 2 4-ounce cans of green chiles + remaining green chiles from the previous step * • 1/2 small white onion, 3oz, roughly 1/2 cup, chopped into a 1/4 inch dice • 2 teaspoons chicken bouillon • 2 cups water + more as needed • 1/4 teaspoon onion powder • 1/2 teaspoon garlic powder • 2 heaping tablespoons AP flour • 2 tablespoons oil • 1/2 -1 teaspoon ground cumin, depending on your taste • Heaping 1/4 teaspoon of Magical Seasoning Goodness • Salt as needed, between the bouillon and msg you shouldn't need any Chimichanga • 1 cup of shredded cheddar and Monterey jack cheese, 1-2 ounces per chimi • Seasoned Ground Beef – 4 ounces per chimi • 3 10-inch flour tortillas • Flour paste (1 tablespoon of flour plus 1 tablespoon of water) • Vegetable oil for frying • Sour cream, served upon request • Chopped green onions for garnish, green part only You'll also need oil (peanut, vegetable, or canola) to fry your chimichangas! Serve with refried pinto beans and Mexican rice for a complete meal… enjoy! And, add guacamole for just $0.75! Notes: Chi-Chi’s used mild but feel free to use hot or go 50/50 depending on your spice preference If you want you could use 12 inch tortillas. Just add about 6oz of seasoned ground meat instead of 4oz. #cooking #recipe #1980s Product Recommendations: Green Chiles: https://amzn.to/4fWds52 or https://amzn.to/4hxtsMb or https://amzn.to/4gY8p5k or https://amzn.to/4wp59os Magical Seasoning Goodness: https://amzn.to/43yFSeB or https://amzn.to/49Wt05A Flour Tortillas: https://amzn.to/4w9F8bT Gear: Iwatani Portable Butane Stove: https://amzn.to/4tXxuR3 Chapters 00:00 Introduction 02:17 Making the Special Green Chile Sauce 03:43 Making the seasoned ground beef 04:53 Prep work before assembling your chimichangas 06:23 Assembling your chimichangas 07:44 Time to fry your chimichangas! 08:45 Plating up the dish and tasting 10:26 Thank you! Please like and subscribe! Affiliate Disclosure: Some of the links above may be affiliate links to products that I use or recommend. That means if you purchase through the links above I earn a small commission. Still, I urge you to do some research and get yourself the lowest price you can... wherever you can. However, if you choose to purchase through my links... I greatly appreciate your support and thank you! Special thanks to C418 for the great opening track! 🎵 Track Info: Title: Stranger Think Artist: C418