Fruit-Filled Chimichangas With Cinnamon Custard |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A traditional Mexican favourite, chimichanga is simply a burrito made with a flour tortilla which is folded then chilled to allow the edges to seal. The burrito is then fried until crisp - this one has a fruit filling and a sweet cinnamon custard to serve with. Ingredients:
1 1/2 cups water |
1 cup dried apricot, chopped |
1 cup dried apple, chopped |
3/4 cup nuts, chopped |
1/2 cup sugar |
1/2 teaspoon ground cinnamon |
12 small soft flour tortillas |
vegetable oil |
powdered sugar (optional) |
fresh mint leaves (optional) |
1/3 cup sugar |
2 teaspoons cornstarch |
1/2 teaspoon ground cinnamon |
1 cup evaporated milk |
1/2 cup water |
1 egg yolk, beaten lightly |
1 teaspoon vanilla extract |
Directions:
1. For chimichangas, combine water, apricots, apples, nuts, sugar and cinnamon in a medium saucepan. Bring to boil, reduce heat to medium and cover. Cook, stirring occasionally, for 10-15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
2. For the sauce, combine sugar, cornstarch and cinnamon in medium heavy duty saucepan. Gradually stir in the evaporated milk, water and egg yolk. Bring to boil over medium heat, stir constantly until mixture is slightly thickened. Removed from heat, stir in vanilla. Cover and keep warm.
3. Place 1/4 filling in the center of each tortilla. Fold into burritos: secure ends with wooden picks. Add vegetable oil to 1 inch depth in medium skillet - heat over high heat for 3-4 minutes. Place 2 or 3 chimichangas at a time in oil, fry until golden brown. Place on paper towels to dry, remove the wooden picks.
4. Serve with cinnamon custard sauce, and garnish with powdered sugar and fresh mint leaves.
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