The chimichanga: a deep-fried burrito that brings a satisfying crunch and a burst of flavor. But what happens when this beloved dish takes a trip to the Rocky Mountains? Enter the Colorado chimichanga, a regional variation that adds its own unique flair to an already delicious classic. It’s not just about frying a burrito; it’s about the ingredients, the sauces, and the overall experience. So, let’s dive into the heart of the Centennial State to discover what makes a Colorado chimichanga truly special.
The Origins of the Chimichanga: A Brief History
Before we explore the Colorado version, it’s essential to understand the origins of the chimichanga itself. While the exact birthplace is debated, the prevailing theories point to Tucson, Arizona, as the ground zero for this fried delight.
The story goes that in the 1950s, either Monica Flin at El Charro Café or Woody Johnson at Woody’s El Nido accidentally dropped a burrito into a deep fryer. Depending on the version, either exclaimed “chimichanga” (a mild Spanish swear word meaning “thingamajig”) or embraced the happy accident, serving it to delighted customers. Regardless of the true origin, the chimichanga was born, quickly gaining popularity throughout the Southwest.
The basic recipe involves a large flour tortilla filled with ingredients like rice, beans, cheese, and meat (often shredded beef or chicken). The burrito is then deep-fried until golden brown and crispy. It’s typically served with toppings such as sour cream, guacamole, salsa, and pico de gallo. This foundational chimichanga paved the way for regional variations, including the star of our show: the Colorado chimichanga.
Colorado’s Culinary Landscape: Setting the Stage
Colorado’s food scene is a vibrant blend of Southwestern influences, ranching traditions, and a growing emphasis on fresh, local ingredients. This unique combination has shaped the state’s culinary identity, and the Colorado chimichanga is a testament to this fusion. The state is known for its green chili, a staple ingredient that plays a crucial role in many dishes, including our fried burrito.
The availability of fresh produce, locally raised beef, and a burgeoning craft beer scene all contribute to the distinctive flavors found in Colorado cuisine. Restaurants throughout the state are constantly innovating, putting their own spin on classic dishes while staying true to the region’s culinary heritage. This spirit of innovation is particularly evident in the evolution of the Colorado chimichanga.
Defining the Colorado Chimichanga: Key Characteristics
So, what exactly sets a Colorado chimichanga apart from its counterparts? The answer lies primarily in the sauce. While other chimichangas might be served with various toppings, the Colorado version almost always features a generous smothering of green chili.
The Green Chili Connection
Green chili is the heart and soul of many Colorado dishes, and the chimichanga is no exception. This isn’t your average mild chili sauce. Colorado green chili is typically made with roasted green chilies (often Anaheim or Pueblo chilies), tomatoes, onions, garlic, and various spices. The heat level can vary from mild to scorching, depending on the chilies used and the cook’s preference.
The chili is typically simmered for hours, allowing the flavors to meld together and create a rich, complex sauce. It’s often thickened with a roux or masa harina, giving it a smooth, velvety texture. When poured over a crispy chimichanga, the green chili creates a delightful contrast of textures and flavors.
Beyond the Green Chili: Other Variations
While green chili is the defining characteristic, other variations can also be found in Colorado chimichangas. Some restaurants might add a blend of cheeses to the filling, incorporating local cheeses or creating a unique flavor profile. Others might experiment with different meats, such as pork or even vegetarian options like roasted vegetables.
The type of tortilla used can also vary, with some restaurants opting for a thicker, more substantial tortilla that can withstand the deep-frying process and hold up to the generous amount of green chili. Finally, the toppings can range from the classic sour cream and guacamole to more innovative additions like pickled onions or cotija cheese.
Making a Colorado Chimichanga: A Step-by-Step Guide
Now that we know what a Colorado chimichanga is, let’s explore how to make one. This is a simplified guide; recipes and techniques can vary.
Ingredients:
- Large flour tortillas
- Cooked and shredded meat (beef, chicken, or pork)
- Cooked rice
- Refried beans
- Shredded cheese (Monterey Jack, cheddar, or a blend)
- Colorado green chili
- Vegetable oil for frying
- Sour cream, guacamole, and other desired toppings
Instructions:
- Prepare the Filling: In a bowl, combine the shredded meat, rice, beans, and cheese. Mix well.
- Assemble the Chimichanga: Warm a flour tortilla slightly to make it more pliable. Place a generous amount of the filling in the center of the tortilla.
- Fold the Tortilla: Fold in the sides of the tortilla, then fold the bottom up and over the filling. Roll tightly to create a burrito shape. Secure with toothpicks if necessary.
- Deep Fry the Chimichanga: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the chimichanga in the hot oil and fry for 3-5 minutes per side, or until golden brown and crispy.
- Drain and Serve: Remove the chimichanga from the oil and place it on a paper towel-lined plate to drain excess oil. Remove toothpicks.
- Smother with Green Chili: Generously smother the chimichanga with Colorado green chili.
- Add Toppings: Top with sour cream, guacamole, and any other desired toppings.
- Serve immediately and enjoy!
Where to Find the Best Colorado Chimichangas
Colorado is brimming with restaurants serving up delicious chimichangas, but finding the “best” is a matter of personal preference. However, several establishments consistently receive rave reviews and are worth checking out.
Local Favorites:
Many local Mexican restaurants and cantinas across Colorado feature their own unique takes on the dish. Asking locals for recommendations is a great way to discover hidden gems.
Regional Chains:
Some regional Mexican restaurant chains also offer Colorado-style chimichangas. These are often a reliable option for a consistent and satisfying meal.
Food Trucks:
Don’t overlook food trucks! Many food trucks in Colorado specialize in Mexican cuisine and offer creative and delicious chimichangas.
The Future of the Colorado Chimichanga
The Colorado chimichanga is a dish that continues to evolve and adapt. As the state’s culinary scene becomes more diverse and innovative, we can expect to see even more creative variations on this classic dish.
Chefs are experimenting with new ingredients, techniques, and flavor combinations, pushing the boundaries of what a Colorado chimichanga can be. From incorporating locally sourced produce to using different types of chilies and meats, the possibilities are endless.
The Colorado chimichanga represents a delicious intersection of Southwestern tradition and Colorado’s unique culinary identity. It’s a dish that celebrates the state’s rich agricultural heritage, its vibrant food scene, and its love of bold, flavorful cuisine. Whether you’re a seasoned chimichanga aficionado or a curious newcomer, exploring the Colorado version is a culinary adventure worth taking.
What distinguishes a Colorado chimichanga from a standard chimichanga?
The key difference lies in the smothering sauce. While standard chimichangas are often served with sour cream, guacamole, or a mild salsa, a Colorado chimichanga is typically drenched in green chile, a flavorful and often spicy sauce made from roasted green chiles. This green chile sauce is the defining characteristic, lending a distinctive Colorado flavor profile.
Beyond the sauce, the fillings can also vary slightly. While beef or chicken are common in both, Colorado chimichangas might incorporate other regional ingredients like pork carnitas or even a vegetarian option featuring locally sourced vegetables and beans. The focus is on fresh, high-quality ingredients and a vibrant, southwestern taste that reflects the culinary landscape of Colorado.
Where did the Colorado chimichanga originate?
The precise origin of the Colorado chimichanga is shrouded in culinary folklore, much like the chimichanga itself. No single restaurant or chef has been definitively credited with its invention, and several establishments in the Denver area and across the state claim to be the birthplace of this dish. What is clear is that it evolved from the classic chimichanga, reflecting the influence of southwestern flavors and the popularity of green chile in Colorado.
It’s likely a gradual development, with different chefs and restaurants experimenting with variations of the chimichanga and ultimately settling on the green chile-smothered version that became known as the Colorado chimichanga. This evolution reflects the broader culinary landscape of Colorado, where southwestern cuisine is a prominent feature, and green chile is a beloved ingredient.
What type of green chile is used in a Colorado chimichanga’s sauce?
Pueblo chiles are the most iconic and frequently used chile in a Colorado chimichanga’s green chile sauce. Grown in the fertile Arkansas River Valley near Pueblo, Colorado, these chiles boast a distinct smoky flavor and moderate heat level. They are typically roasted, peeled, and then incorporated into the sauce, lending a signature taste and aroma.
However, other green chiles may also be used, either alone or in combination with Pueblo chiles. Anaheim chiles, known for their mildness and readily available nature, can sometimes be blended in to create a balanced flavor profile. The specific blend and heat level ultimately depend on the chef’s preference and desired outcome, but Pueblo chiles are undeniably central to the authentic Colorado green chile experience.
Is a Colorado chimichanga always spicy?
While green chile sauces are often associated with heat, not all Colorado chimichangas are intensely spicy. The level of spiciness can vary significantly depending on the type of green chiles used, the amount incorporated into the sauce, and the addition of other ingredients. Some restaurants offer mild, medium, and hot versions of their green chile, allowing customers to choose their preferred heat level.
Factors such as the variety of Pueblo chiles, whether seeds are removed, and if other peppers like jalapeños are included all influence the heat. The overall goal is to achieve a flavorful and balanced sauce, where the heat complements the other ingredients rather than overpowering them. Therefore, it’s always a good idea to inquire about the spice level before ordering a Colorado chimichanga, particularly if you are sensitive to spicy food.
What are some common fillings found in a Colorado chimichanga?
The fillings of a Colorado chimichanga can be quite diverse, though shredded beef and chicken remain popular choices. These meats are often seasoned with southwestern spices like cumin, chili powder, and oregano, adding to the overall flavor profile. Some establishments also offer variations featuring pork carnitas, giving the dish a richer and more flavorful base.
Vegetarian options are becoming increasingly common as well, often including black beans, pinto beans, roasted vegetables (such as corn, peppers, and zucchini), and sometimes even quinoa. Regardless of the filling, the emphasis is typically on fresh, high-quality ingredients that complement the vibrant flavor of the green chile sauce that smothers the chimichanga.
What sides are typically served with a Colorado chimichanga?
Given its substantial size and rich sauce, the Colorado chimichanga is often served with relatively simple sides. Rice and beans are the most common accompaniments, providing a balanced meal. The rice is often Mexican-style rice, seasoned with tomatoes and spices, while the beans are typically refried or black beans.
Sometimes, a small side salad with a light vinaigrette is offered to provide a refreshing contrast to the richness of the chimichanga and green chile. Guacamole and sour cream might also be available as optional additions, though they are less commonly automatically served with the dish due to the already substantial sauce. The focus is on letting the chimichanga and its distinctive green chile flavor take center stage.
Are there regional variations of the Colorado chimichanga within the state?
Yes, even within Colorado, variations on the Colorado chimichanga exist, reflecting local preferences and ingredient availability. Some regions might favor a particular type of green chile, leading to subtle differences in the sauce’s flavor and heat. For instance, you might find more emphasis on certain regions that have unique local peppers.
Additionally, restaurants in different parts of the state might experiment with different fillings or toppings, showcasing regional specialties or seasonal ingredients. Restaurants closer to the border with New Mexico might draw heavier influences from New Mexican cuisine, while those in more urban areas may offer more modern or fusion-inspired takes on the classic dish. The Colorado chimichanga, while consistently defined by its green chile smothering, allows for local interpretation and culinary creativity.