WHY THIS RECIPE WORKS: Like burritos, chimichangas begin with flour tortillas rolled around a generous amount of filling. But unlike burritos, chimichangas are deep-fried until crisp and bronzed on the outside. For a
flavorful chimichanga filling that would stand up to the crunchy fried tortilla, we started with Mexican chorizo. To impart extra layers of flavor to the rich sausage, we sautéed it with plenty of aromatics. Black beans rounded out our
filling; we mashed half and left the rest whole for textural contrast. A bit of cheddar cheese and rice, freshened up with cilantro and scallion, completed our filling. To prevent the filling from leaking out during frying, we placed it in the center of each tortilla and then brushed the tortilla’s circumference with a flour-and-water paste. The paste acted as glue, securely sealing the chimichanga. We then folded the chimichangas, brushing the ends with additional flour paste, and started frying them seam side down, which encouraged a strong seal.

Serves 4

INGREDIENTS

• 1½ cups plus 2 tablespoons water
• ½ cup long-grain white rice, rinsed
• Salt
• 2 tablespoons minced fresh cilantro
• 1 scallion, sliced thin
• 1 tablespoon plus 3 cups vegetable oil
• 1 onion, chopped fine
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 12 ounces Mexican-style chorizo sausage, casings removed
• 1 (15-ounce) can black beans, rinsed
• 2 tablespoons all-purpose flour
• 4 (10-inch) flour tortillas
• 4 ounces sharp cheddar cheese, shredded (1 cup)

INSTRUCTIONS

1. BRING RICE TO A BOIL AND COOK: Bring 1 cup water, rice, and ½ teaspoon salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro and scallion and fluff with fork to incorporate; cover to keep warm.
2. SAUTE ONION AND ADD CHORIZO MIXTURE: Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chipotle, garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add chorizo and cook, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes. Coarsely mash half of beans with ½ cup water in bowl using potato masher, then add to skillet with remaining beans. Simmer until beans are warmed through, about 5 minutes; remove from heat.
3. MAKE FLOUR PASTE AND ASSEMBLE CHIMICHANGAS: Whisk flour and remaining 2 tablespoons water together in bowl. Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter. Mound rice, chorizo-bean mixture, and cheddar across center of tortillas. Working with 1 tortilla at a time, brush edges of tortilla with flour paste, then wrap top and bottom of tortilla tightly over filling and press firmly to seal. Brush ends of tortilla thoroughly with paste, fold into center, and press firmly to seal.
4. FRY CHIMICHANGAS: Adjust oven rack to middle position and heat oven to 200 degrees. Line plate with several layers of paper towels. Set wire rack in rimmed baking sheet. Heat remaining 3 cups oil in Dutch oven over medium-high heat to 325 degrees. Place 2 chimichangas, seam side down, in oil. Fry, turning as needed, until well browned on both sides, about 4 minutes, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees. Let drain briefly on paper towels, then transfer to wire rack and keep warm in oven while frying remaining 2 chimichangas. Serve.