Hello, my name is Simon and what we’re doing right now is we’re making Chimichangas. So I’m going to start by cutting up some vegetables, and then I’m doing mushrooms, for the chimichangas it’s actually better to have a bigger slices. Again, they don’t need to all be perfect. So I’m going to take this. Let’s stick them into this bowl here. A little side note about the bowl because actually my mother made this. She is a potter. I’m going to cut the onion with the mushrooms, onion, now when you're slicing onions I like to cut my onion in half. I’m just choosing half an onion right now. Slice it down the middle. Peppers are one of the most beautiful vegetables out there in my opinion. I may start by cutting the garlic. I like to slice it, making this pretty fast, it’s easy. So got it chopped. Now, we go. That’s what I’m talking about right there. I’m going to slice this open, lay it flat. I’m chopping the hot peppers now. I’m going to turn on really high at first. There you go, have a nice steady flame.
The next things you want to add are your two strongest ingredients right here, your hot peppers and your garlic. Now, what we’re going to do is leave this to be here for a second. So I’d like to sit for a little bit and as you can see the oil is starting to bubble and it’s starting to cook. Now, you can’t wait until this gets a little bit brown but you don’t need to. Once you smell the garlic and the hot pepper is really starting to exude and I’m just going to dump it on the top here, yes. Good stuff. Let us pull down over here. I’m going to give this a quick toss. We’ll add my freshly chopped red peppers. And then you want the olive oil all over this. You want this very “olive oilrific.” I’m quoting that by the way, “olive oilrific.” So if you’re going to use that give me a comment. Let this cook for a little bit. This is what we want to happen right now. The onion is starting to go limp a little bit, the mushrooms are getting smaller, they’re going to get smaller, you want that, that’s good.
Next, we’re going to add balsamic vinegar and soy sauce. It is such a great combination, so maybe about five or six tablespoons. Again, you have to fill that up by hand. It’s pretty wet right now. It’s pretty moist, so what I’m going to do, you want to smooth that out so everything gets cooked in here, everything gets some direct heat from the pan and I’m going to let that sit until it gets a little bit brighter right there and then it’ll be ready for the show.
My instinct right now is to add some regular pepper. This gives a mix texture too. It gives it a nice, a little bit greedier of the texture. Again, you don’t want to measure that exactly. You want to put it in, just give it a shape and see how it feels. There we go. Right there, you can tell by the smell when it changes just a little bit right there. It was the overpowering vegetable smell a second ago but not with the pepper in there, it brings out the olive oil and garlic and it’s just perfect.
Basil, I’m going to chop it. I don’t want my leaves to be too big. But this will also give the chimichangas a nice texture. Not many people put basil on their chimichangas but I do because I just thought of it. And a red wine is really good with anything that you use both. So I’m liberally going to splash some wine on their and its almost done actually. This is just about what we want. You see how the colors coming out. We have that rich burgundy from the wine, the bright red from the peppers and the green from the basil. Take a tortilla, cheese, this is extra sharp cheddar cheese, I want to be able to fold it in so here I don’t want to put too much of anything here. It’s all about moderation really.
Brown rice, out this on here. This right here is just right. The colors are still bright but they’re starting to fuse and that’s what we want. Alright, so take this on over here and I’m going to put this in the shell, right here. Now, I’m going to use my favorite thing olive oil, very liberally here. I’m going to spread it all over this tray. And you fold in the ends here, right there. And this isn’t going to stay close by itself but after we toasted it well. So we’re going to turn it over and place it on the tray right here.
Now, we want to do three of these, we’re going to fill up the space. Now if we just toast this it’ll brown, right? But they won’t get the right crispiness that we wanted. So you have to cover the top with olive oil, right there. And don’t worry you’re not going to be eating all this olive oil, I’m just cooking here. Now, you don’t want to toast this, you want to bake it and let’s put it at 350 degrees for about—it doesn’t take long with. Let’s put on for 10 minutes and we’ll keep an eye on it.
So I think this chimichangas are done right here. Yes, you could see this started to brown in the outside right here, that's how you know they’re done because it’s crunchy.
Transcription by:
Scribe4you Transcription Services