I would have never thought of brushing tortillas w/ butter and cooking at a high temp to produce a crisp "wrapping"! I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch! Your information will *never* be shared or sold to a 3rd party. Then after you cook your beef, all you do is throw it in a flour tortilla and fry it in a little oil in a frying pan and add your sides and toppings. You’ll need just a few ingredients for this recipe. Add the onions and pepper to the skillet and cook, stirring constantly, until tender, five to eight minutes. I did use only 1 tablespoon of chili and added some garlic. This slow cooker shredded beef chimichanga recipe is actually really easy to make. This is an absolutely fantastic recipe!!! Bake for six to eight minutes then turn over and bake for another six to eight minutes, until lightly browned on both sides. Add the shredded meat, green chili salsa, and beef broth. 1 c beef broth If you try this recipe, please leave a comment and a star rating below. Use the filling in burritos as well. https://chattavore.com/baked-chimichangas-with-shredded-beef/, Slow Cooker Pot Roast with Homemade “Onion Soup”, Reuben Sandwiches from Leftover Corned Beef, 2 tablespoons canola or vegetable oil, divided, 1 red bell pepper, seeded and thinly sliced, 1 poblano pepper, seeded and thinly sliced, 2 cups shredded leftover beef roast (you could also use chicken or pork), 1 cup (4 ounces) shredded pepper jack, Monterey jack, or cheddar cheese, sour cream, guacamole, and salsa, for serving (optional). I used cubed leftover beef and pork and cooked it in chicken broth because I just prefer it instead of the beef. I used large flour tortillas and even with scaling the recipe to 2 servings it still made 4 chimichangas. It was a big hit!!! Here's a light brown chipotle sauce: This is my favorite idea of Mexican comfort food! You’ll need just a few ingredients for this recipe. You definitely should be able to. This is actually my favorite strategy for leftovers because I love trying to think of something different to do with leftovers. It makes the beef really tender and flavorful. They are so full of flavor and texture, and everything you could ever want in food. When the entire tortilla is golden brown, remove from oil and drain on a paper towel. I put the cheese on top of the meat before folding. i served with a brown chipotle sauce found on the web. And I'll de-fat the broth with a strainer before mixing the beef back into it because it was a little on the greasy side. Honestly, chimichangas have got to be in my top favorite foods. 2 pounds boneless beef chuck roast, trimmed of fat, This came out great, but I changed it up a bit. 2 T adobo sauce from can Mary Yield: 4 servings. excellent. Note: Nutrition information is estimated and varies based on products used. But I sure am glad someone recommended (on the Recipe Exchange) because I loved the mechanics of the recipe. You saved Shredded Beef Chimichangas to your. Thanks for subscribing! 0 %, ounces diced tomatoes with lime and cilantro. i did the beef in the slowcooker and made 8 minis instead fo 4 large. 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. Just 5 ingredients thrown in the slow cooker and let it cook away all day on low for super moist shredded Mexican beef. It’s already cut up, and it’s usually one of the cheapest cuts of meat. 2 T sour cream. I call it “repurposing”. Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Required fields are marked *. 1 c water Add 2 chopped tomatoes (I used 1/2 can rotel) & 1/2 chopped bell pepper (I also added 2 jalapenos). Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. If so, what’s your favorite way to eat them? Your daily values may be higher or lower depending on your calorie needs. Shredded cheese (Monterey, Cheddar are perfect for this!) Preheat oven to 500 degrees F (260 degrees C). (3 to 4) (These are not all that hot) I get out my electric knife * and it makes the job really quick and easy. When assembling I did add some shredded cheese so we'll see how that comes out of the oven. I'm Julia and welcome to The Yummy Bowl. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Sharing my food journey being Gluten & Lactose Free. I usually just have my Shredded beef Chimichangas on their own with some delicious toppings. Place beef in a Dutch oven over medium heat. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. Make this chimis’ with my Slow Cooker Beef Recipe. You are here: My Natural Family > Diets > Clean Eating Recipes > Healthy, Easy Slow Cooker Shredded Beef Chimichanga Recipe. When I came home, all I had to do was stir it and it all fell apart, and the juice was absorbed, but it was not dry at all, it was still very juicy. If you want to make a bunch upfront to have it ready for a busy weeknight, then simply bake them ready, individually wrap them in cling film/foil, and place in a secured container into the freezer. Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl. I then returned it to the the pot added a small can of green chilies and cooked the juice down, but was careful not to dry the meat. Then I put it in my crock pot with 2 cups of beef broth and the full amount of chili powder and more cumin than the recipe called for...about another half teaspoon more...and the red wine vinegar...left it on low for 8 hours. Divide the beef mixture evenly among the tortillas (slightly less than 1/2 cup of the mixture per tortilla) then top each with two tablespoons of cheese. You want to heat the tortillas so they are soft enough and they won’t break when folding.