Shredded Beef Chimichanga Recipe
Tender shredded beef and melted Colby cheese all wrapped in a flour tortilla and deep fried to a golden brown and topped with green chile sauce. Served with rice & refried beans.
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Ingredients
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For the Shredded Beef
For the Chimichangas
For Serving
Method
Preparation of Shredded Beef
- 1
Cook the Beef
In a slow cooker, place the beef chuck roast. Add beef broth, diced onion, minced garlic, cumin, chili powder, salt, and black pepper. Cover and cook on low for 8 hours or until the beef is tender.
- 2
Shred the Beef
Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to soak in the juices for an additional 30 minutes.
Assembling the Chimichangas
- 3
Prepare the Tortillas
Take a large flour tortilla and place about ¼ cup of shredded beef in the center. Top with ¼ cup of Colby cheese.
- 4
Roll the Chimichanga
Fold in the sides of the tortilla and roll it tightly from the bottom up to enclose the filling. Repeat with the remaining tortillas.
Frying the Chimichangas
- 5
Heat the Oil
In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chimichangas
Carefully place rolled chimichangas seam side down in the hot oil, frying a few at a time until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Serving the Dish
- 7
Plate and Serve
Serve the hot chimichangas topped with green chile sauce alongside cooked rice and refried beans.