Chimichanga is an odd word, it is the spanish equivalent of “thingamajig”, however in the UK (and elsewhere) it is best know as the word for a deep fried burrito. A wrap or tortilla filled with a range of meat or fish. Last night we had a home-made version of this dish. Ours was filled with shredded beef and caramelised onion, parcelled up in a wrap; instead of deep frying we brush with oil and bake in the oven. They are delicious and a real family favourite.
We served the burritos with small roasted potatoes, skins still on so they go extra crispy, these are roasted with a very light coating of olive oil. Buritos need some sides and in our family they are always guacamole, sour cream and chive and a tomato salsa. To add some sort of healthy element to this indulgent feast we added spinach and tomato salad.