Northern Mexico Chimichangas and a Vegan Mexico Giveaway!

Mexican food has always been one of my favorites ~ beans and rice, tortillas, guacamole and salsa… it’s all so good! And since I’ve been vegan, Mexican is usually one of my go-tos when I’m looking for something to eat in a place with no dedicated vegan restaurants, especially in airports. When I’m hungry and have a short layover, a Mexican restaurant is usually one of the easiest options.

And now we have lots of vegan Mexican recipes at our fingertips, thanks to Jason Wyrick and his new cookbook, Vegan Mexico. There are delicious and easy recipes from everything from Green Rice to a Black Bean and Poblano Chile Torta, from Plantain Chips with Orange Aioli to Cocoa Pistachio Churros.

In September, I was in LA, waiting for a flight to Europe, and I found a Mexican restaurant where I could get a vegan burrito. To my happy surprise, I found that the tortilla was toasted all on the outside. I loved every crunchy bite.

Today, I am sharing a recipe from Vegan Mexico that takes it one step further ~ how about a deep fried burrito? Yum!

But before I get to the recipe, I am giving away a copy of Vegan Mexico to one lucky recipient. Just leave a comment with your favorite Mexican food by Sunday Dec. 4 and I’ll randomly choose one winner (U.S. residents only this time).  Good luck and I can’t wait to hear what you love! And now…

Northern Mexico Chimichangas

Chivichangas del Norte

Makes 4 chimichangas

Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. A little decadent, but wonderful as an occasional treat, they epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales. (from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.)

• 1 teaspoon corn oil, plus more for frying
• 1 cactus paddle or large zucchini, trimmed and cut into 3/4-inch dice
• Pinch salt
• 1 cup shredded seitan or 1 large portobello mushroom, cut into 1/4-inch dice
• 1/4 cup adobo sauce from 1 (7-ounce) can chipotles in adobo
• 4 burrito-size flour tortillas
• 1 cup refried beans
• 1 cup shredded lettuce
• Salsa of your choice

Heat the oil in a medium skillet over high heat. Add the cactus paddle or zucchini and salt to the skillet, and cook for 7 to 8 minutes. Set aside. Toss the seitan or portobello in the adobo and set aside. Add enough oil to a deep fryer or Dutch oven to cover a burrito by 1 to 2 inches and bring it to 375°F.

Along the left side of a tortilla, spread 1/4 cup of the Refried Beans, leaving about 2 inches uncovered on both the bottom and top of the tortilla. Place 1/4 cup of the seitan or portobello on top of the beans, followed by 2 to 3 tablespoons of cactus. Roll the tortilla closed about halfway. Fold the top and bottom of the tortilla inward, then tightly roll the rest of the tortilla closed, tucking the top and bottom folds into the tortilla as you roll it, making a burrito. Repeat this with the remainder of the filling and tortillas.

Working one at a time, add a burrito to the hot oil, holding it closed with tongs, and fry it for 2 minutes. Remove from the heat and transfer to a paper towel to drain. Repeat with the remaining burritos. Serve with shredded lettuce and your favorite salsa.