Chicken Chivichanga Image

Chicken Chivichanga

Behind The Dish - "Los Angeles - Food is our Flag"

Ingredients

Shredded Chicken

  • Chicken Breasts
  • Onions
  • Garlic
  • Roma Tomatoes
  • Anaheim Chilies
  • Coriander
  • Cumin
  • Cayenne
  • Black pepper
  • Onion powder
  • Garlic powder
  • Salt to taste
  • Mild cheddar 1.5 cups
  • Monterey Jack 1.5 cups

Flour Tortillas

  • 2 lbs flour (Mexican brands like El Rosal, Bonfil or Selecta work best)
  • 1 oz salt
  • 1 teaspoon baking powder
  • .7 -1 oz lard
  • Water

To Assemble

  • Shredded Chicken
  • Flour Tortilla
  • Cebollitas
  • Radishes
  • Lime

Steps

Shredded Chicken

  1. To a pot of boiling water, add salt, onions, garlic and chicken.
  2. Bring the water to a simmer and allow the chicken to cook.
  3. While the chicken simmers, place Roma tomatoes and Anaheim chilies on a wood fired grill.
  4. Keep turning the tomatoes and chilies so that all sides are charred.
  5. Remove the tomatoes and chilies from the grill to cool.
  6. While the tomatoes and chilies cool, remove the chicken from the water.
  7. Shred the chicken with two forks.
  8. Peel the tomatoes and chilies.
  9. Place the tomatoes and chilies in a bowl and mash.
  10. Into a pot, add the tomatoes and chili mix and the chicken.
  11. Bring the pot to a medium heat.
  12. To the pot, add coriander, cumin and cayenne.
  13. Add the black pepper, onion powder and garlic powder.
  14. Stir everything together and taste, adjust the seasoning with salt.
  15. Simmer everything for fifteen minutes.
  16. Remove the mixture from the heat.
  17. Add the mild cheddar and Monterey Jack.
  18. Mix everything together and reserve.

Flour Tortillas

  1. In a large mixing bowl, combine flour, salt and baking powder.
  2. To the bowl add 1/2 of heated/warm lard.
  3. Slowly add 1 cup heated/warm water as you mix with your hands.
  4. After about 5 min add half of the remaining lard. Continue to mix.
  5. After about 5 min add the remaining lard.
  6. Mix vigorously with hands.
  7. Remove from bowl and continue to knead on a tabletop.
  8. Once it reaches a spongy consistency and all of the flour is well integrated into the mix you are ready to make the tortillas.
  9. Pull at masa between your thumb and forefinger and form an ok symbol with your fingers - pinching off small bolitas or balls of masa.
  10. Weigh the dough balls - they should be around 1.98 grams.
  11. Place the dough in the prensa and press them into a tortilla shape.
  12. Put the tortilla on a hot comal and cook for 3/4 seconds.
  13. Flip over and cook for ¾ second.
  14. Set aside.

To Assemble

  1. Rise the Cebollitas to remove the dirt.
  2. Snip the bottom and the top end off.
  3. Peel the outer layers of the Cebollitas.
  4. Place the Cebollitas on the grill for five minutes.
  5. Flip the Cebollitas over to the other side.
  6. Add 1/2 cup of hot chivi mix to bottom half of a flat flour tortilla.
  7. Bring sides of the tortilla up around the edges and roll tortilla into a burrito.
  8. Place the Chivichanga on the open fire grill to add grill marks.
  9. Flip the Chivichanga over to get grill marks on the other side.
  10. Remove and Chivichanga from the grill and place on a place.
  11. Remove the Cebollitas from the grill and place on the plate.
  12. On the place add a lime and radish slices.