Cinco de Mayo (the fifth of May) is an annual celebration of Mexican heritage — which for many revelers means gratuitous consumption of tacos, guacamole and margaritas (oh so many margaritas). Whether you’re looking to cap off your festive meal with something sweet or want to honor Mexican culture in slightly more subdued fashion, consider this sweet take on a chimichanga. Instead of meat, rice and cheese, these deep fried burritos are stuffed with bananas and chocolate-hazelnut spread. The tortilla bundles are then fried, dipped in cinnamon sugar and drizzled with the rich caramel sauce, dulce de leche. Though nontraditional, this dessert combines many authentic Mexican dessert flavors and ingredients, and it will likely be the hit of your fiesta.
Chocolate-Hazelnut and Banana Chimichangas
Prep: 45 min
Cook: 1 hr (for dulce de leche)
Total Time: 1 hr 45 min
Yield: 8 servings
For the Chimichangas:
8 small tortillas (about 6 inches across)
1/2 cup chocolate-hazelnut spread
1 large banana
4 ounces chocolate
Oil for frying
1/2 cup sugar
1 tablespoon cinnamon
For the Dulce de Leche (yields 1 cup):
14-ounce can sweetened condensed milk
Spread 1 tablespoon of the chocolate-hazelnut spread in the middle of a tortilla, layer on two slices of banana and two small chunks of chocolate.
Fold the tortilla over the filling, then fold in one side,
then the other side, to create a pouch. Fold down the top to seal the pouch shut.
Use a toothpick to hold the pouch shut. Make sure it is tightly wrapped so the filling doesn’t spill out while frying.
Heat the oil in a pot, fitted with a candy thermometer, until it reaches 360°F. Place two or three chimichangas in the oil and fry until golden.
Place the fried chimichangas on a baking sheet lined with paper towel. Fry the remaining pouches.
Combine the sugar and cinnamon in a bowl. Roll the Chimichangas in the cinnamon sugar.
These chimichangas are wonderful plain, but you can also dress them up by serving them with a drizzle of dulce de leche.
To make dulce de leche: Preheat oven to 400°F. Pour the condensed milk into an 8-inch baking dish. Sprinkle the top with salt. Cover tightly with foil. Set the baking dish into a roasting pan. Fill the roasting pan with very hot water. Place in the oven and bake for 1 hour. Drizzle the dulce de leche over the chimichangas.
Zoë François, author of Artisan Bread in 5 Minutes a Day, Healthy Bread in 5 Minutes a Day and Artisan Pizza and Flatbreads in 5 Minutes a Day, studied at the Culinary Institute of America in New York. She now calls Minneapolis her home, where she has worked with some of the top talent in the culinary world — Steven Brown, Andrew Zimmern and many chefs at the D’Amico company. In addition to writing, Zoë teaches baking classes and consults at restaurants. You can find her writing and recipe creations on Devour, on her baking blog, zoebakes.com, and on the site www.breadin5.com.