Description
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Ingredients
- 2 pounds boneless beef chuck roast, trimmed of fat
- ¼ cup water
- 1 ½ 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
- ½ cup shredded Monterey Jack cheese
- ½ cup sour cream
Instructions
- Place beef in a Dutch oven over medium heat. Pour in water. Cover
- and cook for 30 minutes. Remove cover
- and cook until liquid has evaporated
- and beef is well browned
- about 10 minutes. In a medium bowl
- combine beef broth
- red wine vinegar
- chili powder and cumin. Pour over beef. Cover
- and cook until meat is very tender
- and pulls apart easily
- about 2 hours. Allow to cool
- then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling
- then fold sides to center to make a packet. Place chimichangas
- seam side down
- in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes
- or until golden brown. Serve with shredded cheese
- sour cream and salsa.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Servings: 4