Ingredients
Scale
- 3 lbs pound boneless beef rump (cut into one-inch cubes)
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 2 tablespoons canola oil
- 2 onions (chopped)
- 3 teaspoons minced jalapeno pepper
- 2 tablespoons garlic (chopped)
- 2 ¼ cups beef broth
- ¼ cup red wine vinegar
- 1 (15 ounces) can pinto beans (drained and rinsed)
- 1 (15 ounces) can black beans (drained and rinsed)
- ¼ cup lime juice (about 3 limes)
- ½ cup fresh cilantro (chopped)
- 10 (11 inches) flour tortillas (warmed in the microwave)
- Oil (for frying)
- 2 ½ cups shredded pepper jack cheese
- 2 cups iceberg lettuce (shredded)
- 1 cup sour cream
- ½ cup tomatoes (diced)
Instructions
- In a large stockpot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides.
- Add onions and jalapeño pepper and sauté for 4 to 5 minutes.
- Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar.
- Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
When the meat is fork-tender, shred the beef with 2 forks. Add pinto and black beans, lime juice, and cilantro. Cook until heated through. Remove from heat. - In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with a ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon).
- Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it.
- Fold in both sides and continue rolling until you reach the opposite end. Place a skewer through the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
- Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.