Deadpool's Chimichangas | Basics with Babish

This episode of

basics

with

babish

is sponsored by marvel strike force, a strategic squad-based role-playing game available now on iOS and Android. Assemble your Marvel dream team to battle sinister forces. You can choose from characters like Spider Man, Thor, Black Widow and Deadpool. character known for his predilection for today's show theme

chimichangas

and Deadpool clearly wants revenge on the Ultimates for destroying his favorite chimichanga restaurants download marvel's strike force every once in a while let's get down to the

basics

so the root of most fillers chimichanga is taco seasoning which is fine, but it is something that can optionally be improved, but first we have to ask what exactly taco seasoning is.

It's usually a large amount of chili powder in slightly smaller amounts of garlic powder, onion powder, red chili flakes, oregano, paprika, ground cumin, and salt. and pepper Now, as I said before, these seasonings are perfectly fine, but by replacing just some of these items with fresh or whole counterparts, we can greatly improve the flavor. We have some whole dried ancho chiles, fresh garlic, a fresh onion. dried hot peppers for the whole bold cumin, now unlike taco seasoning we can't just throw all this in with our meat and call it a day, it's going to take a little bit of prep starting with the cumin we're going to dry roast. until fragrant and ground fresh, this alone will improve the market, but we will also briefly toast our chiles in the same pan over medium heat for 1 to 2 minutes until fragrant but not smoking, then we will turn off the heat and cover the chiles .

With water we turn on the saucepan and let these guys rest for about 10 minutes until they are completely soft then we are going to carefully pour in both chiles and we are going to soak the liquid in a high power blender along with 1/2 small onion. cut in half, I'm going to add a couple of canned tomatoes to give it a distinct tomato flavor, then we'll add 3 or 4 medium cloves of crushed and peeled garlic, about 1/2 teaspoon of freaka and dried oregano, maybe 2 teaspoons of our freshly ground cumin, optionally, a disbursement of a can to give it a little more spice and smokiness and a pinch of kosher salt and freshly ground pepper, go ahead and blend all of this on high speed until completely smooth, we don't want any dry bits .

The pepper gets stuck in our teeth, as it does with all the things we're going to try for seasoning, and as you can see, I'm improvising this sauce and it turned out pretty spicy, so I'm going to add a couple more tomatoes. to help balance things out, but you can make this sauce quite spicy as it will be layered under a bunch of other flavors now that our sauce is prepared, it's time to compete with our protein of choice. I go with chicken thighs, boneless, skinless chicken. thighs that I've hit with salt and pepper, patted them dry and now I'm going to brown them over medium-high heat in about two tablespoons of vegetable oil once they're a nice color on both sides and I'm going to add maybe a cup and a half of our sauce that will become this chicken braising liquid, so I'm going to cover my pan, lower the heat and cook for about half an hour, during which time I'll prepare our chimichanga sides.

First, a simple food processor sauce. I'm combining a 28-ounce can of drained, seeded plum tomatoes with half a chopped jalapeño, a small quartered onion, 1 clove minced garlic and a few cilantro leaves, a pinch of kosher salt and freshly ground pepper, and a splash of lemon juice, then with the food processor we will use short, quick pulses to chop everything together, scraping down the sides of the bowl and making sure everything is chopped until we get the desired consistency, cover and refrigerate. until we are ready to use it because next we are going to make an approximation of Honduran cream which is made quite simply by combining about half a cup of sour cream with the juice of half a lime, beaten until smooth and spicy and drizzled over the bowl.

I'm going to carefully pour this into my little squeeze bottle so I can make some little decorative patterns later on the table, drizzle test successful, lastly, a simple guacamole in a small bowl goes the pulp of a large, ripe Hass avocado, We will add the juice of half a lime not only for flavor but also to prevent it from browning. We'll also add a small clove of crushed garlic, about a quarter of a small, finely chopped red onion, maybe a teaspoon of our freshly roasted juice and ground cumin, an optional finely chopped jalapeno pepper for a little heat, a few turns of freshly ground black pepper and a pinch of kosher salt, go ahead and mash everything together using your mash weapon of choice until you reach the consistency of your choice.

The most important thing is to taste test the tortilla chips to make sure everything is seasoned correctly, since that guacamole is delicious on the stove, our chicken has been cooking for about 30 minutes, so I'll take the lid off and let it Sauce is cooked until done. and thick, then you can chop the chicken, but I'm going to shred it in the pan and then mix it with the sauce and set it aside to cool because now I have to do the most optional step of the day. Making tortillas from scratch because I couldn't find any in the store, so in our trusty food processor goes 300 grams of all-purpose flour that we will cover with about 50 grams of vegetable shortening at room temperature that we will cut into small pieces, then we pulse them 15 to 20 times in the food processor until a mixture resembling wet sand forms.

Then, with the food processor running, we will pour 200 milliliters of warm tap water through the feed tube, letting the machine continue to run until a ball of dough forms as soon as it comes together, we will stop the processing, get our warm, pliable, slightly sticky ball of dough back, knead it for a couple of seconds because it feels good and to make sure everything is incorporated evenly and then we're going to weigh the dough so we can accurately divide it into six balls of the same size that, once we have divided them, we will roll them taut and place them on a greased rimmed baking sheet, dotting the balls. with oil, make sure they don't stick to a loosely wrapped layer of cling film while we let them sit at room temperature for an hour and then, one at a time, we retrieve our balls by dusting them generously on both sides with all-purpose paper. flour and roll them out making sure to also sprinkle our rolling pin with flour, otherwise they will stick and the idea here is to make them as thin and round as possible normally we divide this amount of dough into eight pieces, but I want burrito sized tortillas. here, which once rolled out, we're going to cook in a cast iron skillet heated to 400 degrees Fahrenheit or until you see little wisps of smoke rising from its surface, place the dough on top and let it sit undisturbed for about 90 seconds, maybe further. maybe shorter depending on how hot your pan is, but you want to see nice big bubbles like this and when you flip beautiful burnished brown spots like that, another 30 to 60 seconds on that side and then we stack the tortillas wrapped in a cloth clean kitchen.

This will help keep the tortillas warm, soft, and pliable until we're ready to use them, which we're doing now because it's time to start assembling

chimichangas

in the bottom third of a tortilla, some of our chicken, refried beans, and a healthy serving. . of cheese from this point we are rolling the way we would normally roll a burrito with an extra step to your left, to my right you will see a slurry made of one tablespoon of flour to three tablespoons of water that I am going to brush on the outside edges of the tortilla, this will act as a glue that will hold our little burrito together when it goes into frying.

There are few things more disappointing in this life than a chimichanga bursting on the stove that we are preparing, I have a liter of vegetable oil that I am going to bring to 350 degrees Fahrenheit before adding the dodgy ones. I'm just going to fry for about two minutes or until very golden brown before flipping and frying for an additional one or two minutes Sorry, did you think we were making healthy oven-baked whole wheat chimichangas? Do not remove them and keep them warm on a rack set on a rimmed baking sheet until ready to serve. I am going to start. with a generous splash of cream, a generous spoonful of guacamole and a slightly less generous spoonful of salsa and there you have it, my ultimate chimichanga.

Honestly, I'm not sure how authentic this recipe is to Tex or Mechs cooking. All I do know is that it's cross section doesn't do it justice and that it is a crispy, juicy, tangy, cheesy, tangy, fried piece of heaven, not only did it respond to the plate clean. Club, as viewers have pointed out to me, I tend to shake my food, but really, really, really. I like it, so let's see, yes, it's the

babish

food approval shake. I just wish Wade Wilson himself was here to try these chimichangas. Actually, maybe not, he'd probably make fun of me or accidentally stab me or something much safer.

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Once I unlocked the area, the game really started to get fun. I was able to use the skills I learned when starting out. Fight with other alliances and set up alternate teams for bombing and braiding to gain additional resources, all of which will lead to more power to unlock more awesome characters. Download Marvel Strikeforce today on iOS or Android and assemble your marble dream team and thanks again to Marvel Strikeforce for sponsoring today's episode