I would recommend making the spanish rice and refried beans the day before. Also buy a rotisseri chicken to help speed things up. Remove the meat and skin from the bone.
Heat everything up when you are ready to cook the chimichangas. Then warm up the flour tortillas so they are soft and pliable. If you don’t they may crack when you fold your chimichanga up and everything will leak out.
Use large flour tortillas so you have plenty of room to fold them up. When frying the burritos, make sure to preheat the oil to 350 degrees. You can use a candy thermometer to determine the temperature.
Once hot, place a burrito into the oil for anywhere between 30 seconds to a minute. Use tongs to place the burrito into the oil. When it’s golden brown, turn it over to the other side.
The tortilla may want to pop open like it did on me in the video so hold it closed with the tongs. Once they are done, drain and place on a paper towel covered plate to cool.
Serve with salsa, sour cream, guacamole and you have a beautiful dinner!
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