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Submit a Recipe Correction Advertisement. We’ll assume you’re ok with this, but you can opt-out if you wish. I used large flour tortillas and even with scaling the recipe to 2 servings it still made 4 chimichangas. I made this in the pressure cooker. Rub seasoning mix generously over the roast. * Fold the two sides in to the middle, then fold the other two edges in, making sure they overlap. After browning thoroughly, cook in an Instant Pot for 75 minutes or until tender and falling apart; shred and season with chipotle puree, additional seasoning mix, and some of the cooking liquid. Then they get filled with grated cheese and meat, folded into a cute little bundle of deliciousness, and baked until they’re golden and crispy. Add onion and garlic to shredded beef, along with the reserved cooking liquid. There was plenty of filling. When I was pregnant with my first-born son, I ate chimichangas as often as I possibly could. SHREDDED BEEF CHIMICHANGAS Adapted from Tasty Kitchen Yield: 10 servings INGREDIENTS: 1 lb. Place roast in slow cooker and add 1/2 cup water. Using a coffee or spice grinder, grind up peppercorns until they are a coarse grind. Shredded Beef Chimichangas recipe – Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. This is one of my favorite Tex-Mex meals of all time … it’s a super-crispy flour tortilla stuffed full of flavorful shredded beef and cheese. And, if you’re watching your carbs, you’re in luck … this method works just as well with low-carb flour tortillas! You may change your settings at any time. Warm flour tortillas in oil until soft and pliant. * Place the chimichanga on the baking pan, open side down. I made this in the pressure cooker. Mix the beef stock, chipotle puree, and seasoning mix together, and pour over roast. I cooked the beef all day in my dutch oven and it was so tender and full of flavor. Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream. wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks. I scaled it down for 2. Serve with sour cream and salsa, or cool down, then freeze to reheat and serve later. I didn’t have any guacamole or would have used that too. In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes. This is one of my favorite Tex-Mex meals of all time … it’s a super-crispy flour tortilla stuffed full of flavorful shredded beef and cheese. NOTE: These settings will only apply to the browser and device you are currently using. dried oregano ½ cup sour cream ½ cup shredded cheddar cheese 4 Tbsp. They tasted just like the ones I have eaten at Mexican restaurants. The recipe below gives directions for cooking the shredded beef in an Instant Pot®, but also includes options for cooking the shredded beef in a slow cooker or in the oven. $139.98. Bake at 400° for 20-30 minutes until tortillas are browned and crispy. Your choices will not impact your visit. chili powder 1 Tbsp. This is Myra’s Review after trying this Shredded Beef Chimichangas recipe : Myra : Awesome!! For the shredded beef you can cook a 2 pound roast in your slow cooker. They can be made ahead of time and baked throughout the week or they'll be ready from start to finish in just over 30 minutes! I was hooked!It’s a modified frying method – prior to filling the tortillas, you briefly immerse them in a bit of warm oil on the stove, until they are soft and just starting to puff up. I’ve even seasoned leftover pot roast and used that. Let the pressure naturally release. I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. This site uses functional cookies and external scripts to improve your experience. Cliff Notes: Prepare spice rub and apply to a roast. leftover roast, slow-cooked and shredded 1 can Rotel 1 cup water 1 Tbsp. This website uses cookies to improve your experience. Line a large baking pan with aluminum foil or silpat. Fill with grated cheese and shredded beef, and bake at 400° for 30 minutes or until crispy.Make It Your Way:– Use a different meat … chicken and pork both work really well.– Make it as spicy or as mild as you like. This is Myra’s Review after trying this Shredded Beef Chimichangas recipe : Myra :Awesome!! But don’t limit yourself to shredded beef – try chicken or pork. Click on the Next Page Button to continue reading. fry in oil on both sides till golden brown. © 2020 © 2020 Shawndra Johnson | All Rights Reserved, https://exceptionalhomecooking.com/shredded-beef-chimichangas/, 2 Tablespoon Black Peppercorns (or 1 1/2 Tablespoons pre-ground Black Pepper), 2 Tablespoons Chipotle Puree (or to taste), 1/2 cup Reserved Cooking Liquid (from cooking the beef). cumin 1 Tbsp. Brown all sides of the roast in oil, then place roast in the Instant Pot. **Oven-Braise: Braise in oven at 275° for 4-5 hours. Shredded Beef Chimichangas recipe – Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. I Will definitely make these again. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Then turn over and cook for another 15 minutes. I put the cheese on top of the meat before folding. Sautee onion and garlic in butter until soft. $114.27. Use the filling in burritos as well. These beef chimichangas take just minutes to throw together and come out of the oven perfectly crisp on the outside and ooey gooey cheesy on the inside! repeat till everyone is served. 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. Spread 1/2 cup filling down the center of the tortilla. YOU'LL ALSO LOVE. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. Top with cheese, tomatoes, sour cream, guacamole, and salsa. I scaled it down for 2. Best of all, these chimi’s are oven baked, not deep fried! Sprinkle a 1 ounce packet of onion soup mix over the roast. **Slow Cooker: Cook the roast on high for approximately 4 hours, or on low for 6-8 hours. Baked Baja Beef Chimichangas. Then add 1 Tablespoon of Worcestershire sauce. Working with one tortilla at a time: * Dip tortilla into warm oil for a few seconds until it becomes warm and very pliant, but does not crisp. Close lid and set the Instant Pot to cook on high pressure for 75 minutes. I removed the lid and transferred the meat to a dish with a slotted spoon and shredded it with two forks. Heat oil over medium low heat in a shallow skillet. You may also deep fry, if desired. 3 offers from $113.27. Shredded Beef Chimichangas. Best of all, these chimi’s are oven baked, not deep fried! dried or fresh cilantro 2 tsp. https://crockpotladies.com/recipe/crockpot-shredded-beef-chimichangas You could also add in sliced onions and baby carrots if you would like some veggies to eat with your Chimichangas after the roast is done cooking. I served them topped with mexican shredded cheese, salsa, and sour cream. I pan fried them in just enough oil to cover bottom of pan. , Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.sixsistersstuff.com/recipe/baked-shredded-beef-chimichangas/. Cliff Notes:Prepare spice rub and apply to a roast. Mix the cheddar and Monterrey jack cheese together in a bowl. Add remainder of spice mix ingredients and blend thoroughly. * Place 2 Tablespoons grated cheese in the middle of the tortilla, then add 3-4 Tablespoons shredded beef on top.

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