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Crispy Shredded Beef Chimichangas

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PREP TIME
10 min
COOKING TIME
180 min
TOTAL TIME
190 min
SERVINGS
4 servings
Dinner Southwestern
Crispy Shredded Beef Chimichangas
Ingredients
  • 2 pounds boneless beef chuck roast, trimmed of fat
  • 1/4 cup water
  • 1 1/2 cups beef broth
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 4 (8 inch) flour tortilla
  • 3 tablespoons butter, melted
  • 1 cup salsa
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
Instructions
1
Cook the beef in a Dutch oven with water over medium heat, covered, for 30 minutes. Next, uncover the pot and continue cooking until the liquid has evaporated and the beef is nicely browned, taking about 10 minutes.
2
Combine the beef broth, red wine vinegar, chili powder, and cumin in a separate bowl; pour this mixture over the beef. Cover the pot again and cook until the beef becomes extremely tender, falling apart with ease, approximately 2 hours.
3
Subsequently, allow the beef to cool down before shredding it and mixing it with the juices from the pot.
4
Preheat your oven to a high temperature of 500 degrees F (260 degrees C).
5
Subsequently, melt some butter and brush both sides of the tortillas with it. Spoon the beef filling in the center of each tortilla, then fold the ends over the filling and the sides to the center in order to form a sealed packet.
6
Place these packets seam-side down in a 9x13-inch baking pan and bake them in the preheated oven until they turn golden brown, taking about 8 to 10 minutes.
7
Finally, serve the chimichangas with salsa, shredded cheese, and sour cream on the side.