Beef Chimichango Recipe

In a slow cooker, combine the chuck roast, beef broth, diced onion, minced garlic, cumin, chili powder, paprika, salt, and black pepper.

Cover and cook on low for 8 hours or until the beef is tender and easy to shred.

Once cooked, remove the beef from the slow cooker and shred it with two forks.

Mix the shredded beef back into the juices in the slow cooker to keep it moist.

In a large bowl, combine the shredded beef, cream cheese, and shredded jack cheese. Mix until well combined.

Lay a flour tortilla flat on a clean surface. Spoon about 1/4 of the beef and cheese mixture onto the center of 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 chimichanga.

Repeat the process with the remaining tortillas and filling.

In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until hot.

Carefully place the chimichangas, seam side down, into the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per side.

Remove the chimichangas from the oil and drain on paper towels.

Place the fried chimichangas on a serving plate and generously top with green or red chile sauce.

Serve immediately with your choice of sides such as rice, beans, or guacamole.