It’s May, and that means we’re so stinkin’ close to the release of Deadpool 2 that we can hardly contain ourselves. In order to properly psych up for this release, we decided to honor the Merc with a Mouth by making his favorite food, chimichangas.
Actually, full disclosure, chimichangas are not Deadpool’s favorite food, just one of his favorite words. Of course, we believe that’s because he’s never had these chimichangas, and if given the opportunity to sink his teeth into these magnificent red rollups of slow roasted barbacoa beef graced with the Deadpool logo, he’d change his mind.
Feeling spicy? Want to make your own Wade Wilson-inspired chimis? The first thing you’re gonna need are some ingredients.
- 2 ½-3lbs lbs chuck roast, cubed
- 5 cloves garlic, minced
- 2-5 chipotle peppers in adobo sauce
- 4 oz can chopped green chilis
- 1 cup onion, finely diced
- ¼ cup fresh lime juice + 1 lime cut into wedges
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper, ground
- ¼ teaspoon cloves, ground
- ½ cup stout beer
- 3 cups flour + extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup room temperature water
- 2 1/3 cups vegetable oil, divided
- Red food coloring
- Black food coloring
- Shredded cheese
- Shredded lettuce
- Pico de gallo
- Sour cream
You’re also going to need
- Slow cooker
- Plastic food wrap
- Rolling pin
- Round cookie cutter or a drinking glass
- Smaller cookie cutter or a shot glass
- Paper towel or tea towel that is damp, but not wet
- Frying pan or griddle
- Tortilla warmer
Because we’re slow roasting our beef until it’s so tender and delicate that it falls apart like Francis after a good beatdown, you’ll want to start this recipe a good 7-8 hours before you plan on eating it.
In your slow cooker, combine your roast, minced garlic cloves, green chilies, your ¼ cup of fresh lime juice, the diced onions, apple cider vinegar, bay leaves, cumin, oregano, salt, pepper, cloves, and beer.
Now is also the time to decide just how hot you want your chimichangas to be. For mild chimis, add in just two of your chipotle peppers. To turn up the heat, add more chipotle peppers. Want your insides to feel as warm as Wade’s do every time he sees Spidey swinging by? Add in the whole damn can. We don’t care, it’s your life (and your stomach).
Toss everything until it’s all coated, pop the lid on your cooker, set the temperature to low and walk away for at least seven or eight hours. You want that beef to cook low and slow, giving it time to not only absorb all the flavors of your spices and chilies but also break down the tougher proteins, resulting in a super soft, easy to shred meat that will melt in your mouth.
Of course, delicious barbacoa meat all on its own, while tempting, is only a part of this magical meal. You’re also going to need some fresh, homemade tortillas to wrap it all up in.
In your mixing bowl combine your flour, baking powder, salt and 1/3 cup of vegetable oil. Drizzle in your water until the whole thing comes together in a thick, stiff dough.
Sprinkle your work area with a little extra flour, turn your dough ball out, and divide in half. Set one of those half balls aside.
Take your second half ball and divide in half again. You should now have three balls of dough — one is equal to half the dough and two smaller, ¼ dough balls. Now add red food coloring to your largest ball and knead it in. Do the same with your black food coloring to one of the other, smaller dough balls. Leave the final ball white. You don’t need to add anything to that.
When it’s all said and done, you should end up with three dough balls. The largest should be red, then two smaller balls, one black, and one white.
Wrap all 3 balls in plastic wrap and let them rest for about 30-60 minutes.
When they’re all done resting, tear off a piece of your red dough about the size of a golf ball. Using your rolling pin, roll out your tortilla on your flour-dusted surface until you have a circular piece about 12 inches across and as thin as you can go without tearing it (about 1/8 inch or less).
Pinch off a piece of your black dough about the size of a gumball and roll out until approximately 4 inches across. Using your round cookie cutter or drinking glass, cut out a circle from the black dough.
Split that dough down the middle using your knife.
Using the same technique, roll out a piece of your uncolored dough and use your shot glass or smaller cookie cutter to cut out a white circle. Again, split it down the middle using your knife.
Use a bit of water to glue your black half circles to the center of your red tortilla and then use a bit more water to attach your white half circles to your black half circles, creating Deadpool’s logo.
Lightly roll the whole thing with your rolling pin with even pressure to help really glue it all down, but don’t roll too hard as you can end up warping the design. You want to press just hard enough to really seal the pieces together.
Cover your finished Deadpool tortilla with your damp tea towel and continue making tortillas until you run out of dough. You should end up with about 10 or so.
You’ll want to let your tortillas rest for at least 15 minutes after you make them. This not only allows them to relax, but it really helps ensure your "glued" pieces stick tight. Deadpool might be able to regenerate after a fight, but a Deadpool tortilla is a bit harder to fix when pieces start falling off, especially when we move onto the next steps.
In a dry frying pan over medium heat or a griddle, lightly toast your tortillas for about one minute or so.
You’ll see the color of the tortilla slightly changing as the water within it evaporates. You should also see small bubbles start to form on the surface of the tortilla. It won’t take long, so make sure you keep an eye on them as they cook.
Flip your tortilla over and allow to continue to cook for another 30 seconds or so. Don’t overcook as you’ll end up with a stiff, brittle tortilla that will shatter instead of roll.
Once you’re done cooking your tortillas, place them into either a tortilla warmer or back under your damp tea towel to help keep them soft and warm.
Now that you’ve got barbacoa beef and ridiculously awesome Deadpool tortillas, let’s start assembling these chimis!
Take one of your tortillas and place it face down. Scoop up about ¼ of a cup of your barbacoa beef and spread that down just slightly off the center of your tortilla. Top with a generous amount of shredded cheese.
To properly roll your chimi, fold the top and bottom of your tortilla down over your filling. Next, fold the shorter side of your tortilla over the filling, tucking it around and over your meat and cheese, sealing it in. Use your fingers to sort of tuck it all under and hold it in place as you roll the entire thing up and over the longer end of the tortilla. You should end up with…well, a burrito. Set this aside, loose flap side down, and continue filling and rolling the rest of your chimis.
Now as I said, once it’s all rolled up, you should have a burrito, and it’s true. Really, when you get down to it, the only difference between a chimi and a burrito is what you do with it after you roll it up.
If you want a burrito, eat it now. But if you want a heart-stopping, screaming hot chimi with a crunchy fried shell, well, then, let’s keep going.
Heat up your remaining 2 cups of vegetable oil until nice and hot and then fry your chimis for about 2-3 minutes.
Depending on how tightly you rolled your chimis, you may want to secure the flaps with a toothpick or two before frying. Just make sure if you do that, you pull those back out before serving them.
Of course, if you’re health conscious, you can skip the frying and bake these bastards. Just put them all on a baking sheet and pop into a 350F/176C oven for about 5-10 minutes.
Regardless of how you cook them, just keep in mind they’re at their most delicious while they’re still hot.
Plate up with a generous serving of cool shredded lettuce, slather with copious amounts of sour cream, garnish with some pico and guac, sprinkle on some cheese, and kick back with a cold beer.
Damn. That’s epically good.