Best Shredded Beef Chimichangas Recipes

SHREDDED BEEF CHIMICHANGAS

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.

SHREDDED BEEF OR PORK CHIMICHANGAS

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).

BAKED SHREDDED BEEF CHIMICHANGAS

Steps:

• Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
• Bring to a boil and allow to simmer until the meat shreds easily with a fork.
• (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
• Strain liquid and set aside.
• Spray a large skillet with non-stick spray and add onions and garlic.
• Cook until the onions are translucent.
• Add chili powder, cumin, cinnamon, and cayenne and mix in well.
• Add salsa, chilies, and shredded meat and combine.
• Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
• Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
• Preheat oven to 450°F.
• Warm your tortillas.
• Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
• Top with 1/6 of the shredded cheese.
• Fold the right side and then the left and roll up the chimichanga.
• Put seam side down in the glass dish-- fold remaining 5 chimichangas.
• Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
• Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
• After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
• When the chimichangas are crisp and golden brown they are ready for eating.
• Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

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!

CROCK-POT SHREDDED BEEF CHIMICHANGAS RECIPE

Steps:

• Trim the excess fat (if any) on the boneless beef chuck roast and add it to the bottom of a 5 quart or larger slow cooker.
• Sprinkle half of the taco seasoning on one side of the meat. Flip the meat over and sprinkle the other half of the taco seasoning on the meat.
• Add the diced tomatoes with green chilies (Rotel), diced green chiles and minced garlic on top of the meat.
• Cover and cook on LOW for 10 to 12 hours or until the meat is nice and tender.
• Remove just the beef roast from the slow cooker and place it in a bowl or food storage container and let it rest for 5 minutes.
• Shred the beef using 2 forks.
• Add as much or as little of the cooking liquid that contains the tomatoes, chilies and garlic back to your shredded beef. This is a personal preference. I scooped out as much of the tomatoes and green chili chunks as I could with a slotted spoon and then poured about 3/4 of a cup of the liquid and mixed it back into the shredded beef to keep things moist but not too wet.
• Make burritos out of the shredded beef adding your favorite burrito fillings such as refried beans, Mexican rice and cheese. Roll the burritos up with both sides closed.
• To bake (healthier): preheat the oven at 350° F. Place rolled burritos on a baking sheet seam side down and spray or lightly brush the top of the burrito with vegetable oil. Bake for 10 minutes. Flip burrito over, spray or lightly brush with oil and return to the oven for another 10 minutes. Both sides should be crispy and lightly browned.
• To fry: Fill a large skillet (cast iron preferred) with about 1 inch of vegetable oil. Heat oil over medium heat until it is nice and hot but not smoking (I test my oil by adding a piece of tortilla to the oil. If it sizzles, sinks really quick and then floats up to the surface pretty quickly the oil is ready). Add rolled burritos 2 at a time seam side down carefully into the hot oil and fry for 2 - 3 minutes per side or until the tortilla is nice and crispy. Drain chimichangas on paper towels to absorb excess oil.
• Eat your chimichanga as is, or top with sour cream, guacamole, shredded lettuce, hot sauce, salsa, or whatever makes you smile!

SHREDDED BEEF CHIMICHANGAS

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.