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Shredded Beef Chimichangas
Shredded Beef Chimichangas
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Prep Time:
10 minutes
Cook Time:
180 minutes
Total Time:
190 minutes
Elevate chimichangas by oven-frying for a lighter, mess-free option. Enjoy the tasty filling in burritos or deep fry for a crispy treat.
Ingredients:
  • 2 pounds boneless beef chuck roast, trimmed of fat
  • 0.25 cup water
  • 1.5 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 4 (8 inch) flour tortilla
  • 3 tablespoons butter, melted
  • 1 cup salsa
  • 0.5 cup shredded Monterey Jack cheese
  • 0.5 cup sour cream
Instructions:
  • In a Dutch oven over medium heat, brown the beef. Cover and cook for 30 minutes. Uncover and cook for an additional 10 minutes until liquid has evaporated and the beef is well browned. In a medium bowl, mix beef broth, red wine vinegar, chili powder, and cumin. Pour over the beef, cover, and cook until very tender and easy to pull apart, about 2 hours. Cool, shred, and mix with pan juices.
  • Preheat your oven to a toasty 500 degrees F (260 degrees C).
  • Coat both sides of the tortillas with luscious melted butter. Fill the center of each tortilla with savory shredded beef. Fold the ends over the filling, then roll the sides toward the center to form a perfect packet. Arrange the chimichangas in a 9- by 13-inch baking pan with the seam side down.
  • Bake until golden brown in a preheated oven. Serve with shredded cheese, sour cream, and salsa.

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