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Esquites Rice Chimichangas Recipe

Step into the bustling streets of Mexico, where the air is rich with the aroma of sizzling meats, zesty spices, and the tantalizing allure of street food delights. Among these culinary treasures is esquites, a flavorful concoction of grilled or boiled corn tossed with creamy mayonnaise, zesty lime juice, fiery chile powder, and crumbly cotija cheese. But what if we took this beloved street snack and gave it a tantalizing twist?

Imagine wrapping those succulent kernels of corn and that zesty dressing in a crispy, golden-brown tortilla shell alongside fragrant cilantro lime rice. Welcome to the world of Esquites Rice Chimichangas! Each bite promises a symphony of flavors and textures – from the crunch of the fried tortilla to the sweet smokiness of the corn, the spicy kick of the dressing, and the aromatic embrace of the rice.



Recipe from Mashed

PREP TIME

10minutes

COOK TIME

25minutes

SERVINGS

4 Chimichangas

TOTAL TIME

35 MINUTES


Ingredients

  • 2 ears corn

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon chile powder

  • 4 tablespoons lime juice, divided

  • ½ cup crumbled cotija cheese

  • 1 cup finely chopped cilantro, divided

  • 1 ½ cups cooked rice

  • 4 large flour tortillas

  • Vegetable oil, for frying

  • Salt, to taste


Directions

  • Shuck the corn and place it directly on a high-heat grill, grill pan, or under the broiler, and cook for 15 to 20 minutes, turning often, until nicely charred all over. Set aside to cool.

  • While the corn is cooling, make the sauce: Stir together the mayonnaise, sour cream, garlic powder, onion powder, chile powder, and 2 tablespoons of the lime juice in a bowl.

  • Once the corn is cooled, slice the kernels off the cob.

  • Make the esquites: Add the corn kernels, cotija cheese, ½ cup of the cilantro, and half of the sauce to a large bowl. Stir together until well-combined.

  • Make the seasoned rice: Add the remaining 2 tablespoons of lime juice and ½ cup cilantro to the 1 ½ cups cooked rice. Stir together and add salt to taste.


  • Make the burrito: Lay out a flour tortilla and scoop ¼ of the rice into the center followed by ¼ of the esquites. If you wish, reserve a small amount of esquites for garnish.

  • Roll the burrito tightly, being sure to tuck the corners and fully enclose the filling.

  • Place a large skillet over high heat and add ¼ inch of vegetable oil (or other high-heat oil).

  • When the oil reaches 350 F, add two of the chimichangas, seam side down, to the skillet. Fry them for around 30 seconds on each side until crisp and golden brown. Remove to a paper towel-lined plate to drain excess oil.

  • Serve hot, garnished with the reserved sauce and esquites, if using.


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