Cook with Chimichanga
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Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
Oaxaca's culinary traditions — Diana Kennedy's masterwork on regional cuisine
Lightweight aluminum tortilla press — easier to handle than cast iron
Mexican chili-nut oil — Veracruz tradition, crunchy, smoky, versatile
About
Chimichanga, also known as chivichanga or chimmy chonga, is a deep-fried burrito that is popular in Southwestern U.S. cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese. Many restaurants offer non-fried chimichangas, which are similar to normal burrito, with cheese sauce, guacamole, and tomato. [Wikipedia]
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
37 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds