SHREDDED BEEF CHIMICHANGAS

SHREDDED BEEF CHIMICHANGAS image

Yield 4 people

Number Of Ingredients 12

2 lbs. Boneless Beef Chuckroast, trimmed of fat
1/4 cup of water
1 1/2 cups beef broth
3 tablespoons Red wine vinegar
2 tablespoons Chili Powder
1 teaspoon ground cumin
2 packets taco seasoning
Flour Tortillas
2 tablespoons butter, melted
1 1/2 cups shredded cheese, Monterey Jack
1 cup sour cream
1 cup salsa

Steps:

Preheat oven to 250. Combine the Beef Broth, Red Wine Viegar, Chili Powder, Cumin, and taco seasoning (prepare taco seasoning as directing; add called for water). Pour over meat in roasting pan. Cook for 6-8 hours at 250 or until it shreds and is tender. Heat oven up to 500. Spray pan with olive oil cooking spray. Scoop meat into tortillas and fold over. Place with seams down in cookie sheet. Spray top of tortillas with cooking spray. Bake for approximately 10 minutes at 500 or until golden brown.