The Chimichangas from "Deadpool" Recipe (with Video)

For sauce/marinade
1. Start by dry roasting the whole cumin until fragrant. Grind in a spice grinder. Toast the chiles (ancho & hot chiles) in the same pan over medium heat for 1-2 minutes - until fragrant but not smoking. Kill the heat and cover the chiles with water and place a lid on top. Let the chiles sit for 10 minutes until soft.
2. Once the chiles are completely soft, carefully pour the chiles along with their liquid into a high-power blender with half a small onion (cut in half). Add your canned tomatoes, fresh garlic, paprika, oregano, ground cumin, and adobo chipotle (optional), then finish with a sprinkle of kosher salt and freshly ground pepper.
3. Blend all together on high speed until it’s completely smooth, as you don’t want any chunks of dried pepper. Taste for seasoning. If it’s too spicy, add two more tomatoes and blend to balance the heat out.
For chicken filling
1. Start by patting dry chicken thighs and seasoning with salt and pepper. Sear over medium-high heat in vegetable oil in a high rimmed saucepan.
2. Once the chicken has a nice color on both sides, add the taco seasoning sauce, cover with a lid, lower the heat and let it braise for about 30 minutes. During this time feel free to prepare the chimichanga accompaniments.
3. After 30 minutes, remove the lid and let the sauce cook down until nice and thick. Drain extra moisture if needed.
4. Shred (or chop) the chicken right in the pan and toss in the sauce before setting it to the side to cool.
For salsa
1. In a food processor place your canned plum tomatoes (drained & deseeded), jalapeño (chopped), onion (quartered), 1 clove of garlic, a few leaves of cilantro, a sprinkle of kosher salt and freshly ground pepper, and a squeeze of lime juice.
2. Use quick short pulses to chop everything. Scrape down the sides of the bowl and chop again to make sure everything is chopped down to the desired consistency. Cover and refrigerate until ready to use.
For guacamole
1. Into a small bowl goes the flesh of your ripe avocado with fresh lime juice, crushed fresh garlic, minced red onion, ground cumin, minced jalapeño (optional), a few twists of freshly ground pepper, and a sprinkle of kosher salt.
2. Mash together using a fork until the consistency of choice is reached and using a tortilla chip for a taste test. Adjust seasoning as needed.
For chimichanga assembly
1. Onto the lower third of the tortilla goes some of the shredded chicken, refried beans, and shredded cheese. Roll into a burrito. Use a slurry made from 1 tablespoon of flour to 3 tablespoons of water to brush down the outside edges of the tortilla. This will help hold the burrito together as it enters the deep fry.
2. Over on the stovetop, heat a quart of vegetable oil to 350°F before dropping in the burrito and letting it fry for 2 minutes, or until deeply golden brown before flipping and frying for additional 1-2 minutes.
3. Once each burrito has been fried, place onto a wire rack set in a rimmed baking sheet until ready to serve.
4. At which point, place on a plate. Start with a drizzle of crema, top a generous dollop of guacamole, a squeeze of lime juice, and finally a dollop of salsa. Enjoy!