I am originally from southern California where chimichangas are all over the place..as far as I can gather, they have all been deep fried. I worked in a place where we did taquitos with flour tortillas and we used the pick method plus sandwiched the baskets in order to keep them submerged and evenly cooked. I have also pan fried many a home-made burrito, and had quite tasty results. However, they have always ended up like a flat-top grilled burrito rather than what I know as a true chimichanga. But then again, its possible that I have never used enough oil when doing this. Either way, it's all pretty delicious.
Or a no frill pick. Plastico no bueno.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
I have had luck at work pinning with two pick (I cut the frills off) and sandwiching between the baskets. Run greasier than I would like but maybe that is because we use a sandwich wrap and not a true flour tortilla? Cool that it worked but really ties up the fryer so won't be running any lunch specials of these .
Sara, a chimichanga is a deep fried burrito.
On a related note, anyone have a good method for deep frying mini taco shells? I cut 2 to 2.5 inch rounds of corn tortillas, but they don't work well in a regular taco basket. I ended up 'devising' a mold of sorts out of stiff wire - but it's labor intensive doing one at a time. Any my apologies to AJ if I've gone too far off topic.......
At home I fry yesterday's burritos and they stay together fine, I guess the day inthe fridge under wrapps helps that.
As for tiny tacos, I use the edge of my spatula.