Had some pretty intense weather last night. On the way to work this morning I saw two ships had run aground, an oil tanker and a containership.
I love Mexican food or Tex-Mex food. Not sure, actually, since the only frame of reference I have is food of this kind that I’ve had in Korea. Still, I make burritos or chimichangas as often as I can. For both, I use this recipe because it is very easy to make with whatever you have (though I use my version of refried beans with whatever meat I have on hand). The recipe below is for bulgogi chimichangas, which are like closed burritos. No beans in this one.
- 400 g marinated bulgogi meat (see directions here)
- 1 tbs sesame oil (add to meat before cooking)
- 150 g spinach, sauteed and then roughly chopped
- 1 cup cooked rice
- 100 g cabbage kimchi (donated by a friend’s mother)
- sesame seeds
- tortilla bread
Heat some oil in a pan. Add your bulgogi and cook until it changes colour. Cooking the emat shouldn’t take longer than 5 minutes since it is very thinly sliced, remember. Add your spincach, kimchi, and cooked rice. Cook for another 3 minutes and then remove from the heat.
In a clean frying pan, heat the tortilla until it becomes soft. You’ll know it is soft when it starts to slightly puff up. We need the tortilla soft so when we fold it it won’t fall apart. See video below
Once that’s done, spoon (heh) your filling onto the centre of the tortilla, sprinkle with sesame seeds, and fold. Place the chimichangas seam side down on baking paper on a baking tray and bake in a 200°C oven for 15 minutes. A real chimichangas would be deep fried, but I’m not into that. This recipe makes 8 chimichangas using an 8-inch tortilla. YMMV depending on how big your cup of rice is and how much filling you use for each chimichanga.
Bulgogi is pretty widely availbale in Korea. If not, ask the butcher to slice some Scotch fillet for you as thinly as possible. The marinade needs (for 400 g beef)
- 3/4 cup soy sauce
- 3 tbs water
- 1 onion, chooped in a blender
- 1/2 onion, thinly sliced
- 3 cloves garlic, crushed (I always use more)
- 30 cm stalk spring onion, sliced
- sugar (optional, supposedly makes the meat more tender)
- nashi pear, sliced (optional, same purpose as the sugar)
Put all these in a plastic bowl (apparently metal reacts with the contents but I’ve never had this problem), cover and refrigerate for anywhere between 30 minutes to overnight. I typically add the sesame oil after the marinating has finished because I don’t want the oil to overpower the other flavours.