PUBLISHED JUNE/JULY 2011
Could we streamline the filling, forming, and frying so that these deep-fried burritos were a realistic weeknight option?
WHY THIS RECIPE WORKS
Forget about tasteless fillings. We simmer the chicken and rice for our chimichangas in a chipotle broth, infusing smoky bite through and through. As for construction, we noticed that the standard burrito-style wrapping method left us with ...