what's up guys welcome back to my youtube channel x-men co today you guys are in for treat we're
making chimichangas now what's a chimichanga chimichanga is basically a burrito the only
difference between a burrito and the chimichanga is the one gets fried and the other one doesn't
which one gets right it's a chimichanga now we're making chimichangas let's get this show
on the road let me introduce you guys to some of the ingredients that we have here as always they
will be listed below for you guys to check later we've got some beef broth over here tomato sauce
some rice jalapeno avo lemon onion black beans we've got some sour cream that's our twist it's
going to be really brilliant you guys want to see that we've got some spices here some mixed herbs
barbecue spice garlic powder paprika and cumin powder two cheeses mozzarella for pulling and the
cheddar for flavor the star of the show is this beautiful chicken breast that we have in front
of us now guys these are three small beautiful chicken breasts that's all we're gonna need for
today we're only making three chimichangas and this is more than enough we're gonna use
wraps today traditionally you would use some corn tortillas normal flour wraps that's what we have
available for us today and it's going to work perfect it's all going to be what's inside the
taste the flavors that's coming through that's what we're after we're going to start off with our
chicken breast basically what you want to do is just introduce a little bit of olive oil now the
olive oil is just there to make sure that all the spices stick so you don't need a lot of it we know
that chicken breast is a little bit dry and can be dry so we're going to do indirect very slow heat
today so we're not too worried about that so we're going to add some mixed herbs some garlic powder
your favorite barbecue spice some cuban powder and some smoked paprika what you want to do is
just mix all of that make sure that you cover all the pieces that you've got in front of you
be generous cover all the sides as you can see we have quite a bit of spices on these bad boys
and that's exactly what we're after they must be nice and flavorful right guys now that the chicken
breasts are ready this is the first step of this video we need to move that over to our green egg
it's going to be indirect cooking so we're going to use a convector for the glass that needs to
know if you want to use your webber you can we're going to use both here today to use your weber
just make sure you've got something underneath maybe a bowl with some water
and a rack on top where you're going to put your chicken once you set up you want to close the lid
bring it up to temperature 150 degrees before you add your chicken
it's going to be indirect cook don't stress too much about if you don't have the bowl you're just
going to use two baskets we're going to do low and slow about 150 degrees celsius that's perfect it
should take about maximum 45 minutes we'll check on these chicken breasts in about 30 minutes
the chicken is going to give us just enough time to sort out all the rest of the ingredients we
need for this beautiful dish once the chicken comes off it's time for chimichangas we're going
to start off with our onion now the onion is going to go with our rice but before we get there you
want to take off all the ends remove the skin and then just chop it up finely you can use half onion
or full onion we're going to use most probably close to a full onion today as you guys know we
do everything outside our doors so you could use a skillet a pan whatever works for you we're using a
pot today we're going to add a little bit of olive oil because remember we want to make sure that our
onion is translucent before we move on to the next step with the onions you want to add some salt
followed by some pepper just to give a nice taste to it we don't want to overpower it with different
spices as the other elements of this dish will contain a lot of spices and lots of flavor once
your onions are nice and translucent it's time for some rice we're using almost a cup of rice today
we're going to complement that with some beef broth we've got half a liter here you want to make
sure that your rice is covered and this should take about 18 to 20 minutes on the open fire
then we want to add half a cup of tomato sauce as well and guys this you want to mix in nicely
it's going to really bring some beautiful flavors right guys now it's time to sort out a beautiful
sauce that you want to make some guys might even call it a avocame so we're going to make
avo sauce with some beautiful ingredients let's do that first of all we want to use one whole avo
let's get this bad boy open it's not working with us there you go we don't even have to fight the
seat in the middle so what you want to do is just give it a few cuts guys we'll find it's
much easier to take the other out like that with a spoon we do to the one we're going to do to the
other right so we've got a blender bowl here so we're going to just add everything in there
your avo doesn't have to be ripe if it's medium ripe but it's also perfect
remember this is just going to make a beautiful sauce next we're going to sort out the tanginess
to the sauce and that's going to be a lemon so let's just cut it in quartus to make it easier
to squeeze out got a lemon squeezer here but guys you don't need to use a lemon squeezer you can use
your hands a fork whatever works for you so we're just going to go ahead and squeeze this whole
lemon into this creme ai that we're making here i normally just use a fork to do this but co forced
me to use this lemon squeezer today she said we bought it we need to use it i suppose she's
correct so yup we're going through the motions using this beautiful squeezer that we've got here
there you go there's the acidicness done right guys then we're moving over to our jalapeno you
want to cut it straight in half long ways as well you want to remove all the seeds the heat will
be in the seeds and we just after the skin here that's going to really give us nice flavors so you
just want to cut it in small cubes the blender is going to do the rest then guys we're adding some
garlic powder a little bit of onion powder we're gonna keep it simple today salt and pepper
we're gonna add some sour cream half a cup that should be a half a cup that's
going to be beautiful crema a little bit of water just a dab not too much
then it's time to blend all of this let's go do that
that's perfect guys have a look there that's a consistency we want
perfect as always make sure it tastes good
this guys is going to be amazing it's got that tangy taste to it because of that lemon
this is going to be the bomb it's about 12 minutes into the rice cooking on the open fire and this is
the consistency that you're looking for guys you'll see that after the 18 to 20 minutes
the rice should be almost perfectly done you'll see all the excess fluids would have evaporated
so it'll be just perfect we're gonna give it another five minutes and then this rice is
coming off the fire guys it's 30 minutes since we put the chicken on the big green egg so let's
have a look at what the temperature gives us at this stage as you can see it's about 155 so
we're going to give it another 10 minutes and then these bad boys going to be perfect right guys it's
been 40 minutes and these guys the temperature is 165 degrees fahrenheit exactly so we're happy
it's gonna get another two degrees but it's time that these bad boys are coming off the fire it's
time to prep our chicken breasts so we're going to take some long cuts into it you want to make sure
that you get bite sizes out of it so basically long strokes and then go 90 degrees to that cut
it into nice little cubes then you want to move the chicken to the side let it cool down slightly
let's get our wraps ready we're going to use the microwave you can use whatever you want to do
20 seconds will be perfect we're going to start off with a bit of rice now you know what a burrito
looks like guys we need to keep the edges open because you want to be able to fill and close
whatever is inside so it stays there next some black beans you want to do the black beans after
the rice as if you do it other way around it's going to be very difficult getting the rice on top
of the black beans right then our avo creme a you also want to be generous guys look at that this is
going to bring so much flavor remember this is very tangy and that's exactly what we're after
next is the chicken you decide how much chicken to put on there bear in mind that your wrap is
only so big so do take that in consideration the best part of the show some cheese press it down a
little bit we've mixed the two cheeses so i think there we go right now it's time to close this wrap
so we're gonna go like this push it over bring it back a bit if i haven't mentioned yet make sure
that your wrap is nice and hot so it's pliable that's gonna be beautiful next guys you want to
use some toothpicks because remember we're making chimichangas so you just want to put it through
there and just try and keep everything intact use as many as you need to perfect there's our
first burrito right guys it's time to make some chimichangas we just want a medium oil here and
it's time to put these bad boys for about 30 to 40 seconds aside in the oil so you're gonna do
the two main sides if it's nice and round you can do all four sides we're definitely going to try
after 30 seconds it's time to turn it around nice and golden brown that's exactly what you're after
once you've done all the sides it's time to take it off
and if you have more just move on to the next one
guys it started raining outside once again that doesn't matter it's time for chimichangas so
presentation always is something so we're going to just make it a little bit pretty
but it's not just about the prettiness it's about bringing extra flavor so let's go ahead
some of the avo cream we're just going to add that straight over all of them there you go
beautiful little bit more that's fantastic right then our sour cream just a dollop on each one
there you go just give it a little bit of a smear for sexiness there you go it's time to cut into
these bad boys let's do that it looks like a chimichanga needs a big knife so let's do that
right guys let's go straight down the middle of this chimichanga there you go that was quite
straightforward very easy and that's what we have let me just lift it up so you guys can see
look at that hey that is beautiful we can see all the ingredients in there now it's just time to
taste have a look there boys and girls that's what we're talking about burrito but it's not
quite a burrito this is a chimichanga let's taste this beautiful chimichanga oh it looks delicious
wow
this is heaven
i'm almost out of words not quite but it's amazing guys the smokiness from the chicken is coming
through the tanginess from the creme the rice has got a little bit of wildness to it it is amazing
the tomato is really coming through as well it's just a whole bag of goodness as always
you know you have to try it out guys you know the story if you like what you're doing
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thanks for watching we cannot do this without you we'll see you on the next one
wow this is amazing us try it you should really try it
you