"According to Ksenia Prints of At the Immigrant's Table, these chimichangas take their main flavor notes from traditional birria tacos, which are corn tortillas stuffed with beef that's been cooked low and slow and then pulled to a stringy perfection. But what sets these tacos apart is the consommé that is served alongside them, for a diner's dipping pleasure. These chimichangas take the traditional birria filling and accompanying sauce, but wrap it up in a large flour tortilla, which then,"
"The peppers we will be using are dried guajillo chiles, ancho chiles, and chipotle chiles. All the peppers should be stemmed and seeded before use to avoid making your sauce overly spicy. The guajillo chiles provide a mild, fruity heat with deep red color, while the ancho chiles, which are actually dried poblano peppers, offer sweet, smoky notes. Chipotle chiles are smoke-dried jalapeños, and they add intense smokiness and moderate heat to the sauce."
Birria-style shredded beef chimichangas combine slow-cooked, pulled beef with melted cheese wrapped in large flour tortillas that are fried until crispy. A rich birria consommé accompanies the chimichangas for dipping, boosting savory and smoky flavors. The birria filling relies on a blend of dried guajillo, ancho, and chipotle chiles plus achiote seeds to create fruity, sweet-smoky, and intensely smoky spice notes. Peppers are stemmed and seeded to control heat. The finished chimichanga contrasts a crackling exterior with tender, deeply seasoned meat and a creamy cheese finish.
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