Best Crock Pot Shredded Beef For Chimichangas Recipes

SHREDDED BEEF CHIMICHANGAS

Shredded Beef Chimichangas image

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.

Provided by VARISSUL

Categories World Cuisine Recipes Latin American Mexican

Time 3h10m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Crock Pot Shredded Beef for Chimichangas image

I cooked Recipe #28148 and loved it. But...I have a father who is allergic to chicken. So I wanted to keep along the same lines of the chicken recipe, but make it beef. So one day I threw this together in a crock pot and it came out great. This meat can be used for tacos, enchiladas, etc as well. If you are wanting great baked beef chimichangas, please take this meat, and then follow Recipe #28148 remaining directions. (Including the other ingredients: oregano, cumin, cheese and green onions) It turns out tasty! Hope you like it as much as my family does.

Provided by Bittersweetened

Categories Meat

Time 6h10m

Yield 8 Chimichangas, 4-5 serving(s)

Number Of Ingredients 4

Ingredients

1 -2 lb boneless beef chuck roast
1 medium diced onion
1 cup beef broth
10 ounces diced tomatoes with lime and cilantro

Steps:

Place meat, diced onions, Rotel and beef broth in crock pot.
Cook on low for 6-8 hours.
When meat is cook, shred it.
If continuing on to make chimichangas, follow recipe #28148.
Enjoy!

Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 9, Cholesterol 78.4, Sodium 211, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 21.6

SHREDDED BEEF OR PORK CHIMICHANGAS

Shredded Beef or Pork Chimichangas image

This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!

Provided by Chef Booshman

Categories Roast Beef

Time 4h30m

Yield 10-20 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs beef (cheap roast kind, or pork shoulder) or 3 lbs pork (cheap roast kind, or pork shoulder)
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons oregano leaves
2 teaspoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
6 -8 garlic cloves, pressed
1 medium onion, coarsely chopped
water
20 flour tortillas, 9-inch (dinner plate size)
1 lb monterey jack cheese or 1 lb cheddar cheese
canola oil (for frying)

Steps:

Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
Bring to a boil then cover and cook on medium hear for at least two hours.
After 2 hours, bring back to full boil with lid removed.
While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
Repeat with remaining tortillas until all the meat is used up.
In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
Eat'em while they're warm -- freeze the rest.
Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

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