Elote Chimichanga with Chipotle Chorizo + Takis

Get ready to elevate your taste buds with this irresistible vegan Elote-Filled Chimichanga, dressed in crunchy Takis and bursting with flavor. Featuring the smoky, spicy kick of BE Hive Chipotle Chorizo, this innovative dish combines the classic street food charm of elote with a crispy, indulgent twist. Perfect for a fun, flavor-packed meal, this recipe will have you eager to roll up your sleeves and dive in!

SERVING:  4 LARGE Burritos

PREP/COOK TIME: 50 Mins

ALLERGENS: Wheat, Soy

INGREDIENTS: 

4 Large Flour tortillas
1 Package BE Hive Chorizo
Chopped cilantro + green onions (optional)

4 ears of corn
1/3 cup vegan mayo
1 big pinch salt 
½ tsp Paprika
½ tsp chili powder
2 TB melted butter
2 T Nutritional yeast
A few dashes of hot sauce
Lime Juice from one lime

1 TB Tajin
2 c of Takis, crushed + handful of uncrushed for burrito
2 TB  Vegan parmesan cheese

Vegan butter to coat the chimichanga
Vegan mayo for serving
Hot Sauce of Choice (we love Tapatio or Valentina for this)

INstructions: 

Heat your oven to 400

Place your whole corn cobs, husk and all right in there and bake until lightly browned, about 20  mins. Once done, pull them out of the oven and let cool, you will be pulling the husks off and all the hairs to cut the kernels off. 

While your corn is in the oven, Pour 2 cups of takis into a ziplock bag and crush them. You can do this by rolling a rolling pin or glass on them. Add to the bag your Tajin and vegan parmesan cheese and mix. Pour the mixture onto a large plate so you can roll your burritos in later. Also save about a handful of takis to crush into the chimichangas before frying. 

Shuck your corn, removing the husk and allt he hairs. Remove corn kernels into a bowl. 

Add Mayo, Cilantro, Nooch, hot sauce, Lime Juice, chili powder, butter and mix to combine. Salt and pepper to taste.

Heat 1 TB of oil in a saute pan to medium high heat, saute your BE Hive Chipotle Chorizo until lightly browned and fragrant, set aside

Time to assemble the chimichanga

Divide the chorizo and corn mixture amongst 4 tortillas, add a handful of crushed takis and roll them up. Set them on a plate, seam side down, while you heat the oil up in a high rimmed sauce pan. You want about ½” of neutral oil. Heat to medium. To test the oil, throw a small piece of tortilla in and see if it starts to fry. When it is ready, put 2 of your chimichangas in very carefully seam side down. Fry about 2-3 mins per side or until golden brown. 

Remove these and set aside on paper towels while you fry the other two.

Dress your chimis!

When the chimichangas are cool to the touch, spread a little vegan butter all over the outside then roll in the taki crumbs, place on a plate and zig zag more vegan mayo + hot sauce on the top. Top with a sprinkle of vegan parmesan cheese, + cilantro. Dig in!