Grant McWilliams

Food Deep fried Chimichanga in rich heavy cream sauce

Deep fried Chimichanga in rich heavy cream sauce

A friend gave me a bunch of cream which was starting to clump up so I decided to use it for something besides ice cream. Afterall you can only eat so much ice cream. My idea came from a couple of restaurants - one is a in Richland WA called La Isla Bonita that makes a seafood chimichanga with cream sauce poured over it that I've always loved. I just recently discovered a local Mexican joint near Edmonds Community College in Lynwood called Taquiera La Raza that also had a chimichanga with cream sauce and although it's not as wonderful as La Isla Bonita's it's very nice.

So here was my idea, make some burritos with tomato and chile rice, black beans and seared pork, then drop them in the fryer until golden brown and cover with a steaming heavy cream/mexican sour cream (Creme Fresca) mix topped with a sprinkling of sweet paprika, cumin and brown sugar. Here's the result. Natalya has never had something like this and she's my toughest critic so when she took a bite and nodded her head I knew that I'd done well. She's since gone back and cooked several more. I'm playing with chile and honey glazed pork spare ribs tonight and I think that may be a nicer meat to stuff the burritos with next time. Stay tuned, I'm sure there'll be an update.

Food Deep fried Chimichanga in rich heavy cream sauce