How to Make Guy Fieri's Chimichangas | Food Network

so here's what I'm I make for you something in honor of Romans restaurant to make a little chimichanga for you you ever had a chimichanga we'll make me do it so I'm a big fan of the chimichanga kind of like a burrito that gets a little bit of the deep-fried I'm not gonna quite deep-fry it on you today I'm gonna kind of give it a little bit of a well a little bit of a pan fry so I've got a little top round here that I had my wonderful butcher cut up and let me get this bad boy down first there we go all right now we get some onions and peppers working now the onions of peppers can get kind of a rough chop to them okay now get some onions down on top of that now this is going to go low and slow in this Dutch oven and what I'm looking for something is can really retain heat so I'll kind of put a sear on it here hit it in with some of these onions on these peppers and then finish it off in the oven for about an hour hour and a half until it gets really nice and tender okay so these go down boy how I wish I had somebody up here to chop this no no it's not going to be that easy today I'll point out your friend I like that now hey she wants to a little bit of the jalapenos now I love the jalapenos in California too prerequisite you have to eat nine of these before you can go into school no I love I'm telling you peppers are one of my favorite things but I think they get misunderstood they think that they're super hot and the reality of it is the smaller the pepper the hotter the pepper you get some poblanos they're not quite as as fierce now now the jalapenos go down I'm putting onion i'm putting the seeds the ribs the whole enchilada although it's a chimichanga but you know what I never okay little rough chop on some of the garlic I don't want that garlic to go too small on me if I do I have a tendency to burn thank you all together as one there we go now let me get a little bit of salt down on this little black pepper fresh ground black pepper a little bit of cayenne this is where some nice heats gonna come in part of the cayenne clubs here with us I guess thank you nice representation the Cayenne Club gets a clap me I'm fighting for it out here okay there we go a little bit of chili powder going in and I'm gonna get a little granulated garlic in too so I got to give this a little mix a little stir because I know that I've got some crust building up on the bottom of this that's great can you smell the flavor let me get a little flour into this nice job now what's this gonna do what's gonna work with some of the fat at the bottom of this and make kind of well take a little bit of a roux so I'm gonna mix this up now I'm going to hit it with a little bit of red wine vinegar this is going to help break it down add some great flavor deglaze the bottom of the pan there we go remember we've got the onions and the jalapenos in there now a little beef stock to go in okay and just kind of getting it man not over the top of it but up about two-thirds of the way now with that all done the flowers are in there the seasonings are in there mix this up pop the lid on it now this would go in the oven go down for about hour hour and a half at about 350 I'm gonna set this bad web but I got another pretty one hiding downtown I feel like I'm in some kind of a squatting you know oh and he listed successfully folks there we go now I also have some tortillas there those are gonna come out a second I'm kind of steaming the tortillas to make those a little bit easier to work with you try to take a dry tortilla and wrap anything around it well it doesn't doesn't work it breaks apart it's gonna fall apart in the oil but let's take a gander at this that's exactly what I'm looking for okay now this is almost falling apart itself you can see how tender that is you know that's so tender why don't you taste it tane dynamite and invite you up on stage but then it gets chaotic okay a little bit of black beans go downtown yeah that's what I say okay and here we go with a little Pinto kidney white beans whatever you got available you want to go from dry you can this is my quick and fast the easy way to do this now let me get in here a little bit I think I have a lime that rolled away on me get a little lime downtown so I got one of those squeezer here for the margarita party it's still here what are you laughing at you were here guy you guys were okay there we go put a lime on that you what I'm gonna do is just hit a little touch alignment to that not knowing how much I get from the zest a little bit more downtown here some fresh cilantro that's what I'm talking about you know sometimes when I'm working with parsley Italian parsley into a dish I'll actually add a little fresh cilantro and it's got a real nice I think it's got a real nice big flavor to it okay so we'll give that a quick little little dice we throw that in there stir it around now I'm gonna take the heat down here and let this just hang out for a second put some that cilantro open up so I've got this down let me grab my tortillas I've got some flour tortillas working for this that oven is hot here we go okay now you could do the tortillas in a microwave if you want but I think letting them kind of steam in their own juices is great so you reach in here you grab some of the meat there we go to cover these back up so my whole steaming process doesn't go away on us okay over once over twice bring it together kind of fold it in there we go you know what come on back up real quick get a little cheese in there I know my own recipe okay into the back of it grab a toothpick underneath it with a toothpick bring it over to the hot oil 350 degrees and there is the beginning of the chimichanga fest right there I would be the champ of the chimichanga challenge say that five times stop so check out my chimichangas

Channel: Food Network

Views: 347,802

Rating: 4.740973 out of 5

Keywords: Guy, Off, Hook, Food, Fieri, fried, guy off the hook, guy fieri, food network, cooking, chimichangas, how to make chimichangas, burrito, fried burrito, mexican, mexican recipes, guy fieri recipes, how to, food network shows

Id: iQkOFGBwQgA

Length: 6min 35sec (395 seconds)

Published: Mon Mar 16 2009