Last Updated on March 23, 2024 by MOe
Chimichangas smothered in red chili sauce – now there’s a combo that makes any food lover swoon. This classic dish combines the irresistible crunch of a golden fried burrito with the rich, spicy, and utterly crave-worthy sauce that perfectly complements the savory fillings inside. But what happens when we up the ante and pit two distinctive regional red chili sauces against each other in an ultimate chimichanga showdown? Get ready for an epic flavor battle that will leave you questioning everything you thought you knew about this beloved handheld meal.
What is a Chimichanga, Anyway?
Before we dive into the saucy showdown, let’s give chimichangas their well-deserved moment in the spotlight. These babies are the fried cousins of burritos, believed to have originated in Arizona sometime in the early 20th century. A large flour tortilla is stuffed with a variety of fillings like shredded meat, refried beans, cheese, rice, and veggies. The filled tortilla is then tightly wrapped into a compact burrito shape before being deep fried to crispy, golden-brown perfection.
The result is a handheld, portable meal with a crispy exterior that crackles when you bite into it, revealing an interior packed with hot, gooey fillings and melty cheese. It’s the perfect indulgent choice for eating on-the-go or for satisfying major cravings. Once fried, the chimichangas can be served as-is with sauces on the side for dipping, or even better – completely smothered in a flavor-packed red chili sauce.
Key traits that define a true chimichanga:
- Large flour tortilla stuffed with savory fillings
- Tightly wrapped in a burrito shape
- Deep fried until crispy and golden brown outside
- Interior contains hot melted fillings
- Often topped with red or green chili sauce
- Believed to originate in Arizona
With their crispy yet soft texture, melty interior, and ability to be customized with different fillings and sauces, is it any wonder chimichangas have become such a beloved Tex-Mex staple?
Two Red Chili Sauces Enter the Ring
Of all the potential sauces to smother crispy chimichangas in, red chili sauce reigns supreme. The vibrant, zesty sauce made from a blend of dried chilies, tomatoes, garlic, spices and broth beautifully complements the hearty fillings while also adding a burst of sweet heat. Its silky texture clings perfectly to every fried nook and cranny of the chimichanga’s exterior.
But just like chimichangas take on a variety of filling combinations, there’s no one single definitive red chili sauce recipe. Regional differences abound, each bringing its own distinctive flavors and ingredients to the table. So for this ultimate showdown, we’re pitting two iconic regional red chili sauces against each other as the ultimate toppers for our crispy chimichangas:
New Mexico Red Chili Sauce
This sauce hails from the chile capital of New Mexico, where the region’s prized Hatch and other varieties of dried red chilies are the star ingredients. Roasted, dried red chilies are rehydrated and puréed with aromatics like onion, garlic, cumin and oregano. Chicken or beef stock gets added to the mix along with a touch of tomato sauce or paste. The result is a deep, richly-flavored sauce with hints of smoky, earthy notes and gentle heat levels customizable based on the specific chili varieties used.
Arizona-Style Red Chili Sauce
For a sauce originating from chimichangas’ alleged birthplace, Arizona pulls from its neighbor’s chile bounty with New Mexico chilies forming the backbone. But Arizona adds its own spicy Southwestern twist. Beyond the typical onions, garlic and cumin, Arizona red sauces often incorporate dried árbol chilies for an extra kick of heat. Ground nuts like almonds or peanut butter create a luxuriously creamy texture and a hint of nuttiness. Fresh lime juice brightens up the overall flavors.
These two distinct regional styles go head-to-head to earn the title of ultimate chimichanga topper. Which rich, spicy and deeply flavorful sauce will reign supreme? The battle lines have been drawn.
Throwdown: Chimichanga Meets New Mexico Red
In this corner, we have the New Mexico red chili sauce representing the iconic Hatch chile capital and layered with deep, smoky notes of dried New Mexico pod-type chilies.
Prepping the Saucy Contender
To capture the essence of New Mexico’s chile prowess, a trio of dried red chilies like New Mexico, Guajillo and Ancho varieties get lightly toasted to awaken their earthy, fruity aromas. After being rehydrated in hot water, the chilies join garlic, onions, cumin, oregano and a touch of tomato paste in the blender for puréeing into a thick, rustic sauce base.
The chili purée gets sautéed briefly in oil or butter before chicken or beef stock is stirred in to reach the ideal saucy consistency. A long gentle simmer allows the rich chili flavors to meld and mellow while reducing to the perfect silky, pourable texture for smothering chimichangas. Finally, a touch of cider vinegar brightens and balances the deep, slightly spicy and downright soul-satisfying flavors.
Saucing the Crispy Champ
Picture a golden, crispy chimichanga, perhaps filled with juicy shredded chicken or beef, melty cheese, rice and beans. As it emerges sizzling hot from the frying oil, it receives a blanketing pour of the luscious New Mexican red sauce. The sauce immediately begins soaking through the crunchy outer layer, creating pockets of tender chili-infused dough surrounding the hot fillings.
With each bite, your teeth sink through the varied crunchy and softened textures revealing bursts of savory fillings mingling with the earthy, gently spiced sauce. The deep smoky notes from the dried chilies combined with the garlic, cumin, oregano and slight tang of vinegar makes for a downright craveable flavor experience. It’s a time-honored pairing steeped in Southwestern tradition that hits all the right indulgent notes.
Smackdown: Arizona-Style Chili Showdown
But the New Mexico red isn’t going down without a heated fight. In this corner, we have Arizona swinging back hard with its regionally-inspired, nuanced take on red chili chimichanga sauce with its own unique flair.
Bringing the Spice
Like its New Mexican counterpart, Arizona red sauces start with a base of dried red chilies like New Mexico, Guajillos or Anchos. But this regional specialty amps up the heat level by adding a few dried árbol chilies to the mix for a bigger punch of spice. After being rehydrated, the chilies get puréed with yellow onions, garlic and ground cumin and oregano into a thick sauce base.
To achieve that signature creamy texture, Arizona red sauce makers incorporate ground nuts like almonds or peanut butter into the blend. A splash of fresh lime juice cuts through the richness and brightens up all the zesty, nutty and smoky flavors. Finally, the sauce gets thinned out to perfect pouring consistency with chicken or vegetable stock.
It’s Sauce vs Chimichanga
Imagine sinking your teeth into a crackling, hot chimichanga fresh from the fryer and filled with savory ingredients like chorizo and potato or carne asada. As you bite down, the crisp outer shell gives way to a molten interior oozing with cheese and the aromatic fillings. But wait, there’s more!
The Arizona red chili sauce comes cascading over the piping hot chimichanga, immediately becoming absorbed into the freshly fried crunchy nooks and crannies. Its bright, zesty flavors of lime and spicy árbol chilies sing out and harmonize with the subtle nutty undertones. With each bite, you experience layers of heat, creaminess, smokiness and freshness from the blended sauce that both complements and elevates the rich fillings inside.
Just when you think you’ve reached peak indulgence, the exterior fries up again into a revitalized crisp layer as the sauce sinks further into the middle. It’s a dynamic, crunchy-creamy texture and a bold explosion of Southwestern flavors unlike any other in the chimichanga world.
Scorching Debate: Which Regional Red Reigns Supreme?
So which region’s native red chili sauce style most deserves the honor of being the ultimate crowned chimichanga topper? The savory, old-world flavors of New Mexico’s smoky, well-spiced sauce provide the very definition of humble, comforting perfection when blanketing a chili relleno, tamale or yes – crispy fried chimichanga. It’s a classic pairing that never goes out of style.
But the Arizona red chili sauce brings some serious zest and excitement to the party. With its árbol chile kick of heat, zesty lime accents and luxuriously creamy texture from blended nuts, this vibrant regional style isn’t afraid to push the flavor boundaries. Its bold spice, brightness and balanced richness completely transforms the chimichanga from mere fried burrito to a hand-held flavor bomb of excitement in every molten bite.
There’s no denying the allure of both saucy regional styles when weighing which most deserves to be smothered over piping hot, crispy chimichangas. In a perfect world, we’d smother them in both and experience the best of both regional chili sauce worlds! But if we must choose just one victor in this ultimate chimichanga showdown, the scintillating Arizona-style sauce with its dynamic interplay of heat, smoke, zest and velvety richness just edges out the competition. Its flavors and textures elevate the handheld experience in a way few other sauces can match.
Bringing the Saucy Showdown Home
Whether draped in the rich, smoky, and folkloric New Mexico red sauce or the bright, spicy and nutty Arizona regional style, there’s no denying that chimichangas with red chili sauce make for an epically delicious flavor experience in every crispy, saucy bite. While these two regional sauces came out swingin’ for the ultimate chili crown, all that really matters is that you find the flavor combination that most delights your taste buds.
So pick your sauce poison and let the crispy, saucy handheld cravings commence! After experiencing this ultimate chimichanga showdown, you may never look at this classic Southwestern dish the same way again. And that’s a saucy win in our books.
Chimichanga Creation 101: Stuffing, Frying & Saucing Like a Pro
Now that we’ve explored the delectable regional red chili sauce options, it’s time to dive into crafting the ultimate crispy chimichanga base for all that saucy glory. While restaurant-made versions certainly satisfy cravings, there’s something extra special about homemade chimichangas fresh from your own kitchen. Let’s walk through stuffing, frying and saucing these flavor bombs to perfection.
Choosing & Stuffing the Right Tortilla Wrap
The first key to chimichanga success? Selecting an appropriate large flour tortilla that can get tightly wrapped around your preferred fillings without splitting or tearing. Aim for burrito-sized tortillas in the 10-12 inch range made with just a few simple ingredients like flour, water, oil and salt. Avoid anything too small or with lots of additives that could make the dough less pliable.
As far as fillings go, you’ve got lots of delicious options! Traditional Tex-Mex combinations include shredded chicken or beef, refried beans, Mexican rice, shredded cheese and chopped chiles or salsa. But don’t be afraid to get creative with fillings like:
- Barbacoa or carnitas
- Seasoned ground meat
- Roasted veggies
- Seafood like shrimp or fish
- Different cheese varieties
- Fresh herbs and sauteed greens
No matter what you choose, be sure not to overstuff or the tortilla may split during the frying process. Aim to leave at least 1-2 inches of open space along the edges to facilitate a tight wrap and seal.
Tips for Golden, Crispy Chimichanga Frying
Once your large flour tortillas are snugly wrapped into compact burritos around your chosen fillings, it’s fry time! While baked chimichanga variations exist, taking these babies for a quick dip in scorching hot oil is what creates that signature crispy, crackly exterior that makes them so irresistible.
For stovetop frying, use a deep pot or pan with at least 2-3 inches of oil heated to 350°F. You’ll want to use an oil with a high smoke point like vegetable, canola or peanut oil that can withstand the high heat needed for frying.
Pay close attention as you gently lower each wrapped chimichanga into the hot oil using tongs or a slotted spoon. Fry for 2-3 minutes per side until golden brown all over, turning occasionally for even browning. Be sure not to overcrowd the pan to allow for free movement and even cooking on all sides.
Once the chimichangas have achieved that tempting deep golden color, transfer them to a paper towel-lined plate or baking sheet to drain off excess oil. You’ll want to let these crispy little flavor bombs rest for 5 minutes before saucing so the hot insides can depressurize. This prevents dreaded sogginess by allowing steam to escape.
Ways to Sauce & Serve Chimichangas
Now that your freshly fried chimichangas have reached crispy handheld perfection, it’s saucing time! While you can set out little ramekins of red chili sauce for dipping on the side, the real saucy extravagance comes from spooning or ladling sauce directly over the top of each piping hot chimichanga.
Watching the sauce immediately begin soaking into the crunchy crevices is mesmerizingly satisfying. As it continues to absorb and blend with the fillings, you get pockets of softened, sauce-infused dough surrounding melty, flavor-packed insides. It’s a dynamic textural experience in every saucy bite.
If going the spooned sauce route, you can:
- Opt for one regional style like the New Mexico or Arizona red sauce
- Mix and match by drizzling some of each onto the same chimi
- Start with one style and use the second as an additional dipping sauce
- Choose a thicker sauce for spooning and a thinner one for dipping
No matter how you sauce your ‘changas, be sure to have plenty of napkins nearby. These handheld babies are meant to be gleefully devoured without restraint! Offer up tasty accompaniments like:
- Mexican crema or sour cream
- Sliced avocado or fresh guacamole
- Shredded lettuce or cabbage
- Diced tomatoes or pico de gallo
- Freshly chopped cilantro and onion
- Lime wedges for squeezing
With a little practice on stuffing, frying and saucing techniques, you’ll be crafting crispy, sauce-slathered chimichangas that rival your favorite Tex-Mex restaurant in no time.
Battle of the Red Chili Sauces: Experiments to Try
Of course, the fun of making chimichangas at home is having the opportunity to experiment and play around with different regional chili sauce varieties to find your personal flavor favorites. Who knows, you may even develop your own signature style that gives the New Mexico and Arizona contenders a run for their money!
Once you’ve nailed down the classic red chili sauces, here are a few tasty variations worth testing on your homemade ‘changas:
Chipotle Red Sauce Rather than using standard dried chile varieties, this sauce gets its smoky, slightly fruity heat from rehydrated and puréed chipotle chiles in adobo sauce. Mix in fire-roasted tomatoes, garlic, onion, cumin and chicken stock for a zesty, moderate kick.
Ancho-Adobo Sauce
Dried ancho chiles form the base of this intriguing red sauce, getting puréed with smoky chipotle adobo, garlic, onion and cumin. A little chicken stock and apple cider vinegar help thin it into a pourable consistency with delightful sweet, tangy notes.
Roasted Red Pepper Sauce For a slight twist, combine rehydrated and puréed dried red chilies with roasted red bell peppers along with garlic, onion, cumin and oregano. It adds an extra layer of sweetness to contrast the heat.
Red Chile-Mango Sauce Bring some tropical vibes by blending rehydrated dried red chilies with fresh mango and lime juice, garlic, onions and stock. It makes for a uniquely fruity, tangy and spicy sauce combo.
Beer-Braised Red Chili Sauce As the name implies, the addition of Mexican lager or ale gives this simmered red sauce an unexpected depth of maltiness to complement the smoky, spicy chili notes. Just be sure to let the alcohol cook off before spooning over chimichangas.
The possibilities for regional red chili sauce riffs are endless for the adventurous homemade chimichanga crafter. Sometimes all it takes is swapping out one or two ingredients to achieve a totally unique, crave-worthy flavor experience to smother your crispy creations in.
Stuffed Chile Goodness for Days
At the end of the day, whether your crisp, golden chimichangas get cloaked in New Mexican smoky traditions, zesty Arizona nuances, or your very own south-of-the-border inspired red chile sauce creation – this indulgent dish is all about embracing big, bold flavors.
The hand-held combination of crispy, corn-y fried dough surrounding a melty, stuffed interior already makes for an insanely satisfying experience. But that saucy chili blanket truly pushes it into realms of over-the-top, multi-sensory deliciousness with layers of sweet and fiery spices penetrating every single bite.
So go forth and sauce it up with your favorite regional red chile varieties! Slather, dunk, drench – no method is off limits when crafting your personal chimichanga nirvana. Just be sure to have plenty of cold drinks and napkins on hand.
This messy, saucy, utterly delectable nosh is meant to be loudly and unabashedly devoured without restraint. After all, that’s the true sign of chimichanga – and red chili sauce – appreciation.
FAQs on Chimichangas + Red Chili Sauce
What’s the difference between a chimichanga and burrito?
A burrito is simply a large flour tortilla wrapped around a filling of ingredients like meat, beans, rice, cheese and veggies. A chimichanga, on the other hand, takes the burrito a step further by being deep fried to crispy golden perfection after assembly.
Are chimichangas fried or baked?
Traditional chimichangas achieve their signature crispy texture by being deep fried in hot oil. However, some lighter baked variations exist where the filled burritos get briefly fried to create a crunchy surface before baking to finish cooking through.
What makes red chili sauce different than regular salsa?
While salsas and red chili sauces can share some similar base ingredients like tomatoes, chilies, garlic and onions, chili sauces tend to have a thicker, richer, more velvety texture achieved by pureeing the ingredients and cooking them down into a sauce. Salsas have more of a chunkier, uncooked, salsa-like consistency.
Is red chili sauce spicy hot?
The spice level of red chili sauces can vary quite a bit depending on the specific chili varieties used. In general, guajillo and ancho chilies impart a more moderate, smoky spice level while the addition of hotter chilies like árbol, cascabel or even habaneros can really ramp up the heat.
What are some other ways to use red chili sauce?
This versatile, Southwestern-inspired sauce can be used in so many ways beyond just smothering crispy chimichangas! It’s an excellentenchilada sauce, perfect for spooning over baked or pan-fried proteins like steak or fish, or mixing into rice, beans or scrambled eggs. You can even use it as a zesty dipping sauce for fries, quesadillas or chips and salsa.
Can I make red chili sauce ahead of time?
Absolutely! In fact, most chili sauce recipes actually benefit from being made ahead as it allows the flavors to further meld and develop. Make a batch and refrigerate for up to a week or freeze for several months until ready to use.