Shredded Beef Chimichangas
(Flemington, NJ, USA)
Shredded Beef Chimichangas are not as quick as some of the Mexican meals I see here, but they are very tasty.
Here are the ingredients you will need:
Boneless beef chuck roast (2 pounds, no fat)
Water (1/4 cup)
Beef broth (1 ½ cups)
Red wine vinegar (3 tablespoons)
Chili powder (2 tablespoons)
Cumin (1 teaspoon, ground)
Flour tortilla (4 pcs., 8 inch)
Butter (3 tablespoons, melted)
Monterey Jack Cheese (1 ½ cups, shredded)
Sour cream (1 cup)
Salsa (1 cup)
Here are the steps on how to make a shredded beef chimichangas:
Place beef and water in an oven over medium heat. Cook covered for 30 minutes, remove the cover and continue cooking until the liquid evaporates and the beef turns brown in about 10 minutes.
Combine the beef broth, the red wine, the vinegar, chili powder and the cumin in a medium bowl. Then pour this over the beef, cover and cook until the meat becomes tender and pulls apart easily which is after about 2 hours. Allow it to cool then shred the beef and mix it with the pan juices.
Pre heat the oven to 500°F, and then brush each side of the tortilla with melted butter and spoon the shredded beef filling to the center of each tortilla. Fold the sides to the center and make a packet and place these chimichangas with its seam side facing down in a baking pan.
Place the chimichangas in the preheated oven for about 8-10 minutes until it is golden brown.
Best served with sour cream, cheese, and salsa.
Sit back and enjoy your shredded beef chimichangas. This recipe makes enough for 4 people.