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Beef Chimichangas Recipe

prepared beef chimichanga with guacamole and salsa
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Slow‑cooked and shredded beef roast gets wrapped in a flour tortilla with cheese, then fried until it’s golden and crisp.

Ingredients

Units Scale
  • 2 lbs boneless chuck roast (trimmed of fat)
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 4 (8 inches) flour tortillas
  • oil (for frying)
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Prepare the beef mixture. In a bowl combine beef broth, red wine vinegar, chili powder, and ground cumin.
  2. Brown and slow-cook the roast. Heat 1 tablespoon of oil in a large deep skillet over medium heat. Place in beef roast and brown on both sides (about 5 minutes per side). Place the beef roast into the slow cooker, and pour the beef broth mixture over the roast. Cover and cook on low until the meat is very tender (about 6–8 hours on low).
  3. Shred the beef. Allow the meat to cool and then shred it into pieces using 2 forks. Mix with the juices from the slow cooker.
  4. Assemble the chimichangas. Using a slotted spoon, spoon equal amounts of the beef down the center of each tortilla, top with shredded Monterey Jack cheese. Roll up the tortillas while tucking in the sides. Secure each of the wrapped tortillas with a toothpick.
  5. Fry the chimichangas. Heat about ½ inch of oil in a large skillet over medium-high heat and fry the tortillas, turning once until golden brown on both sides. Drain on paper towels. 

Nutrition

Find it online: https://blogchef.net/beef-chimichangas-recipe/