PADDLINGgourmet story and photo by tarmo poldmaa Chicken Chimichangas and Mango Salsa M


Mexican cuisine is as var- ied as Latino dancing, with the same passion spilling over into the cooking. On a recent kayaking and cooking trip in Mexico I sampled everything from amazing spice mixtures for meat rubs, exotic salsas and decadent chocolate desserts, to the very sim- ple traditional dishes of beans and rice.


When thinking about salsas most of us envision tomatoes, chilies, onion and cilantro in a jar. But in Mexico, the term salsa just means sauce, so salsas can become exotic medleys of sweet fruits like mangos combined with spicy roasted jalapeno peppers and a zing of lime and cilantro.


The other ubiquitous food in Mexico is the tor- tilla. There are typically two types of tortillas— corn and wheat. Most of us are familiar with the wheat variety (common in grocery stores and often referred to as wraps). In Mexico, soft corn tortillas are a staple food item on any table at mealtime. While in Mexico I had them rolled, wrapped, folded, fried, baked and even charred and dropped into boiling water to make a traditional Mayan coffee substitute.


So, amigos, here are a couple of recipes to spice up your next paddling adventure—chicken chimichangas (fried burri- tos) served with a mango salsa. Hasta la vista!


18 // Fall 2005


Even more more fun to eat than to say.


Chicken Chimichangas Filling


2 skinless chicken breasts (for vegetarian or non-perishable use large can of black beans) 1/4 cup cooking oil 1 onion, chopped


1 jalapeno pepper (optional), diced, seeds removed 3 cloves, ground 2 tsp oregano 1 cup cooked rice


4 roma tomatoes, diced, seeds removed


1 cup grated Monterey Jack cheese 8 soft tortillas (8–10 inches) Salt and pepper to taste 16 toothpicks


Preparing the chicken


Place chicken breasts in pot of water and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until cooked through. Remove and allow to cool slightly. Shred the chicken into small pieces using forks. (The chicken can be prepared before the trip and frozen for transport.)


Heat a tablespoon of oil in a pan and sauté the onion, pepper and spices. Add shredded chick- en and fry for five minutes. Stir in rice and tomatoes and fry until most of the liquid has been absorbed by the rice. Set aside to cool slightly and mix in cheese.


Preparing the Chimichanga


Place one portion in the middle of each tortilla. Roll the tortilla with filling into a fat tube shape and then fold the two ends toward the middle of the roll and secure with toothpicks. Now heat about a quarter cup of oil in a large skillet and fry the


chimichangas until golden brown on both sides. Serve with mango salsa. That’s a wrap.


Mango Salsa


2 jalapeno peppers, seeds removed


2 ripe mangos 1 small white onion


Fresh cilantro


Grated rind and juice from 1 lime


Preparing the salsa


Char the peppers over the burner of your stove. When blackened on all sides put them into a small plastic bag and seal for five min- utes. This will allow you to remove the charred skin easily. After removing the skin cut the peppers open and remove the seeds. Dice peppers, onion and mangos and mix in a bowl. Add lime juice, rind and fresh cilantro. Mix well and allow to sit for 5 to10 minutes before serving.


A note about cilantro: I have recently discovered a fresh cilantro paste in the produce department at my grocery store which is much easier to trip with than fresh leaf cilantro. Give it a try.


— Tarmo Poldmaa has just returned from a three-month road trip around Mexico where he went on a Mayan/Mexican cooking trip with Living Adventure Inc.


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