Today is the Mexican celebration of Cinco de Mayo. With a few pantry staples and just half an hour, you can turn fresh autumn produce into this healthy Tex-Mex meal and join the celebrations.
- Preheat oven to 210C fan-forced.
- To make salsa, quarter tomatoes and chilli. Process in a food processor until finely chopped. Crush over garlic, then strain through a coarse sieve over a bowl. Reserve liquid to make red rice. Transfer salsa to a small bowl and squeeze in lime juice. Finely chop coriander, then stir in with 1/4 teaspoon salt.
- To make red rice, peel onion. Quarter onion, tomatoes and chilli, then process in a food processor to a purée. Heat 1 tablespoon oil in a frying pan over medium–high heat.
- Crush over garlic, add tomato mixture and paste, then cook, stirring occasionally, for 4 minutes. Stir in rice, 160ml (2/3 cup) stock and reserved liquid, and bring to the boil. Cover with a lid, reduce heat to low, then cook for 10 minutes or until liquid is absorbed.
- Finely chop chorizo. Place in a non-stick frying pan and cook, stirring occasionally, over medium heat for 3 minutes or until browned.
- Meanwhile, shred chicken, discarding skin and bones. Add chicken to chorizo with oregano and remaining 200ml stock. Cook for 2 minutes or until liquid is almost evaporated.
- Place one-eighth of the red rice in the centre of a tortilla in a compact rectangle, then top with one-eighth of the chicken mixture. Fold in sides, then fold up bottom edge and roll over to enclose filling. Repeat with remaining tortillas, red rice and chicken mixture.
- Place chimichangas on an oven tray, then brush generously with remaining 60ml (1/4 cup) oil. Bake for 10 minutes or until golden.
- Serve chimichangas with salsa, extra coriander and sour cream.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set