Ingredients
Yield: 8-9 chimichangas
For the Chimichangas:
salt and pepper
1 tablespoon olive oil
2 skinless, boneless chicken thighs or breasts
1 tablespoon olive oil
1 medium onion, chopped
1 chipotle pepper, finely chopped
4 cloves garlic, minced
½ teaspoon cumin
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon coriander
2 (15 ounce) cans pinto beans, drained and rinsed
1 (28 ounce) can whole tomatillos, drained
8 or 9 burrito-size flour tortillas
vegetable oil, for frying
toothpicks
To Garnish:
pico de gallo
guacamole
sour cream
queso fresco
cilantro
fresh lime juice
Preparation
