 Welcome to our section how do you make it? This time we're going to make a carne asada de la China for you. We're going to show you how to fold it, how to make it, how to fry it. We are in the beautiful Cipo Village in San Diego, downtown San Diego. And we are in Margaritas Kitchen and Cantinas. We're going to go inside and show you. We're so placed here, Margaritas Kitchen and Cantina. We sell a variety of Mexican food, tacos enchiladas, carnitas, tamales, and tortas and other items as well. Now here, see we have Carmen. Carmen is our official tortilla maker. You see her? She's very busy making fresh tortillas for you. And now we're going to go inside the kitchen and show you the whole process. Come on in. So welcome to the kitchen of Margaritas Kitchen. Here we have our chef Armando Gallardo. Armando, how are you? Good, thank you. Good, so looks like we're going to make carne asada de chino changa today? Yes. All right, so let's get started. Now the first thing we want to do on a carne asada de chino changa is the meat. We use fresh meat from scratch. So we're going to have Armando pouring some carne asada, first quality, beef into the grill. So we're going to cook well done. And while that cooks, we're going to have the tortilla ready for you. Now it's important that the tortilla be warm enough a little bit because if it's too cold, when you fold it, it might crack or it might open up in the fryer because of the temperature of the tortilla. So we want to heat up the tortilla a little bit, both sides, that'll give him flexibility when you fold it and it's not going to break. Okay, he's ready. So now we have meat already cooked over here on this side and that's the one we're going to use right now. So to keep with the process. So let's suppose your meat is fully cooked, which this one it is. Now the ingredients inside are beans and rice. Why? Because if you use another ingredient like sour cream, like guacamole, if you use lettuce or another cold item inside, once you put it inside of the fryer, it's going to spoil. It's going to not taste good. My broth and your burrito. So we're going to put beans and we're going to put a little bit of rice. Now the most important part of making a chimichanga is how to fold it. Why? Because if you don't fold it right, it's going to open up. It's going to all the ingredients are going to get out of the tortilla. So look at the process. Both sides go into the center and then from the bottom you roll up like so. One and two times usually. Now we're going to put the chimichanga right into the fryer like so. The opening has to be on the bottom of the basket so that keeps it closed up. And this is how you deep fry your chimichanga. Now the oil eats at about 350 degrees. It's shortening 0% trans fat vegetable oil. And you let it for about three minutes. After three minutes we're going to show you how it ends up. This is chimichanga that was cooked for about three three and a half minutes. So we don't have to wait for the other one. And now we're going to do the final touches. Our mango show is what do you do with the chimichanga once it's out of the fryer. It takes up late. And here we put jack cheese on top. And sour cream and guacamole on the side. Like so. Now there's another way to make the chimichanga as well which we also make them wet which means we put anchigal sauce on top of it with the cheese on top as well which is anchigal right there. That's another way to make it. So he will toss the sauce on top and make a wet chimichanga as well. So there's two ways you can make it dry. You can make it wet. More cheese on top. And this is the final product. I hope you enjoyed our segment. How do you make it? We're going to be making more recipes so just check back with us soon. And this is our Karnia Salad Chimichanga.