Mini Shredded Beef Chimichangas Recipe
Twelve Mini deep-fried burritos with seasoned shredded beef.
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Ingredients
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Beef Filling
Chimichangas
Garnishes (optional)
Method
Beef Filling Preparation
- 1
Cook the Beef
In a large pot, combine the chuck roast, chopped onion, minced garlic, cumin, chili powder, salt, black pepper, and beef broth. Bring to a boil over medium-high heat.
- 2
Simmer
Reduce the heat to low, cover, and simmer for about 2 hours, or until the beef is tender and easily shreds with a fork.
- 3
Chimichanga Assembly
- 4
Fill the Tortillas
Take a small flour tortilla and place about 2-3 tablespoons of the shredded beef filling in the center. Sprinkle with shredded cheese.
- 5
Fold the Tortilla
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top to form a burrito shape. Secure with a toothpick if needed.
Frying the Chimichangas
- 6
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Chimichangas
Carefully add the assembled chimichangas to the hot oil in batches, frying for about 3-4 minutes on each side or until golden brown and crispy.
- 8
Drain
Remove the chimichangas from the oil with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.
Serving Suggestions
- 9
Garnish
Serve the chimichangas warm, garnished with sour cream, salsa, and chopped cilantro if desired.