But then I happened upon a paper-back cookbook in the grocery store, and it contained a method for getting them super crispy in the oven. We’ll assume you’re ok with this, but you can opt-out if you wish. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and pressure cooked for 15 min. I made this in the pressure cooker. cumin 1 Tbsp. For the shredded beef you can cook a 2 pound roast in your slow cooker. The crispiness of the fried tortilla that enclosed that was filled with spicy meat and cheese was heaven on a plate. Spread 1/2 cup filling down the center of the tortilla. Best of all, these chimi’s are oven baked, not deep fried! Sautee onion and garlic in butter until soft. Add extra chipotle, cayenne, jalapeños, or leave the chilis out completely for a milder version.– Add veggies: mix in cooked carrots, cauliflower, spinach, corn, or beans.– Serve with a sauce … queso cheese sauce, enchilada sauce, or salsa verde.Simplify It:– Use seasoned ground beef instead of shredded beef– Buy a pre-made spice blend instead of making your own– Use leftover pot roast and add seasonings and peppers– Freeze the baked chimichangas and reheat in the oven for a quick and easy dinner. Top with cheese, tomatoes, sour cream, guacamole, and salsa. dried or fresh cilantro 2 tsp. I Will definitely make these again. Baked Baja Beef Chimichangas. When cool, use two forks to shred the roast. And though I would have preferred to save money and make them myself, the idea of trying to deep fry them at home seemed like a disaster waiting to happen – I had no idea how to keep them closed in the frying oil. Mexican Dishes. * Fold the two sides in to the middle, then fold the other two edges in, making sure they overlap. Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes. We had friends over last night to celebrate Cinco de Mayo and I decided to make homemade chimichangas – what goes better with margaritas? You may also deep fry, if desired. fry in oil on both sides till golden brown. 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. Bake at 400° for 20-30 minutes until tortillas are browned and crispy. 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. I served them topped with mexican shredded cheese, salsa, and sour cream. Shredded Beef Chimichangas recipe – Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. 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. 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! You may also deep fry, if desired. Which cookies and scripts are used and how they impact your visit is specified on the left. Line a large baking pan with aluminum foil or silpat. Rub seasoning mix generously over the roast. I pan fried them in just enough oil to cover bottom of pan. In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. dried oregano ½ cup sour cream ½ cup shredded cheddar cheese 4 Tbsp. Cliff Notes: Prepare spice rub and apply to a roast. Heat oil over medium low heat in a shallow skillet. Submit a Recipe Correction Advertisement. Then turn over and cook for another 15 minutes. I scaled it down for 2. Shredded Beef Chimichangas recipe – Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. https://crockpotladies.com/recipe/crockpot-shredded-beef-chimichangas Using a coffee or spice grinder, grind up peppercorns until they are a coarse grind. Click on the Next Page Button to continue reading. I used large flour tortillas and even with scaling the recipe to 2 servings it still made 4 chimichangas. They tasted just like the ones I have eaten at Mexican restaurants. Enter your email address to subscribe to this blog and receive notifications of new posts by email. NOTE: These settings will only apply to the browser and device you are currently using. 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! I didn’t have any guacamole or would have used that too. When I was pregnant with my first-born son, I ate chimichangas as often as I possibly could. I cooked the beef all day in my dutch oven and it was so tender and full of flavor. SHREDDED BEEF CHIMICHANGAS Adapted from Tasty Kitchen Yield: 10 servings INGREDIENTS: 1 lb. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish. Add onion and garlic to shredded beef, along with the reserved cooking liquid. This site uses functional cookies and external scripts to improve your experience. Mix the cheddar and Monterrey jack cheese together in a bowl. You may change your settings at any time. Serve with sour cream and salsa, or cool down, then freeze to reheat and serve later. I removed the lid and transferred the meat to a dish with a slotted spoon and shredded it with two forks. YOU'LL ALSO LOVE. , Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.sixsistersstuff.com/recipe/baked-shredded-beef-chimichangas/. $114.27. But the absolute best part of these is how well they reheat in the oven or air fryer, both from the fridge or the freezer. Reserve 1/2 cup of the cooking liquid. Sprinkle a 1 ounce packet of onion soup mix over the roast. But don’t limit yourself to shredded beef – try chicken or pork. I’ve even seasoned leftover pot roast and used that. And, if you’re watching your carbs, you’re in luck … this method works just as well with low-carb flour tortillas! I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. Windsor Posada Chicken Chimichanga, 5 Ounce -- 48 per case. Aged Angus New York Strip and Premium Ground Beef by Nebraska Star Beef - All Natural Hand Cut and Trimmed and Includes Seasoning - Gourmet Package Delivery to Your Door 4.4 out of 5 stars 189. 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. Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream. There was plenty of filling. **Slow Cooker: Cook the roast on high for approximately 4 hours, or on low for 6-8 hours. Cliff Notes:Prepare spice rub and apply to a roast. leftover roast, slow-cooked and shredded 1 can Rotel 1 cup water 1 Tbsp. Let the pressure naturally release. 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. chili powder 1 Tbsp. Shredded Beef Chimichangas. This site uses functional cookies and external scripts to improve your experience. Best of all, these chimi’s are oven baked, not deep fried! 3 offers from $113.27. $139.98. This is Myra’s Review after trying this Shredded Beef Chimichangas recipe : Myra :Awesome!! 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. 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. Add remainder of spice mix ingredients and blend thoroughly. * Sprinkle tops with a bit of grated cheese. **Oven-Braise: Braise in oven at 275° for 4-5 hours. Your choices will not impact your visit. 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 they get filled with grated cheese and meat, folded into a cute little bundle of deliciousness, and baked until they’re golden and crispy. Remove roast from Instant Pot and set aside to cool. 1.0 out of 5 stars 1. Brown all sides of the roast in oil, then place roast in the Instant Pot. I scaled it down for 2. Then add 1 Tablespoon of Worcestershire sauce. wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks. Use the filling in burritos as well. Stir together. 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. Mix the beef stock, chipotle puree, and seasoning mix together, and pour over roast. © 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). I put the cheese on top of the meat before folding. Use the filling in burritos as well. Warm flour tortillas in oil until soft and pliant. I made this in the pressure cooker. repeat till everyone is served. * Place 2 Tablespoons grated cheese in the middle of the tortilla, then add 3-4 Tablespoons shredded beef on top. This is Myra’s Review after trying this Shredded Beef Chimichangas recipe : Myra : Awesome!! This website uses cookies to improve your experience. * Place the chimichanga on the baking pan, open side down. Place roast in slow cooker and add 1/2 cup water. Windsor Posada Shredded Beef and Cheese Burrito, 5 Ounce -- 48 per case. Close lid and set the Instant Pot to cook on high pressure for 75 minutes.

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