Cliff Notes: Prepare spice rub and apply to a roast. We had friends over last night to celebrate Cinco de Mayo and I decided to make homemade chimichangas – what goes better with margaritas? For the shredded beef you can cook a 2 pound roast in your slow cooker. 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. dried oregano ½ cup sour cream ½ cup shredded cheddar cheese 4 Tbsp. The crispiness of the fried tortilla that enclosed that was filled with spicy meat and cheese was heaven on a plate. 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. Serve with sour cream and salsa, or cool down, then freeze to reheat and serve later. 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. Close lid and set the Instant Pot to cook on high pressure for 75 minutes. Remove roast from Instant Pot and set aside to cool. https://crockpotladies.com/recipe/crockpot-shredded-beef-chimichangas 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. I cooked the beef all day in my dutch oven and it was so tender and full of flavor. Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes. Line a large baking pan with aluminum foil or silpat. 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 served them topped with mexican shredded cheese, salsa, and sour cream. Baked Baja Beef Chimichangas. Shredded Beef Chimichangas recipe – Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Your choices will not impact your visit. Heat oil over medium low heat in a shallow skillet. Best of all, these chimi’s are oven baked, not deep fried! I made this in the pressure cooker. Mexican Dishes. Add onion and garlic to shredded beef, along with the reserved cooking liquid. I scaled it down for 2. This is Myra’s Review after trying this Shredded Beef Chimichangas recipe : Myra :Awesome!! Which cookies and scripts are used and how they impact your visit is specified on the left. Sautee onion and garlic in butter until soft. There was plenty of filling. Place roast in slow cooker and add 1/2 cup water. But don’t limit yourself to shredded beef – try chicken or pork. * Place the chimichanga on the baking pan, open side down. 1.0 out of 5 stars 1. I made this in the pressure cooker. Mix the cheddar and Monterrey jack cheese together in a bowl. Warm flour tortillas in oil until soft and pliant. Top with cheese, tomatoes, sour cream, guacamole, and salsa. I scaled it down for 2. * Sprinkle tops with a bit of grated cheese. This is Myra’s Review after trying this Shredded Beef Chimichangas recipe : Myra : Awesome!! They tasted just like the ones I have eaten at Mexican restaurants. **Slow Cooker: Cook the roast on high for approximately 4 hours, or on low for 6-8 hours. 3 offers from $113.27. Then add 1 Tablespoon of Worcestershire sauce. , Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.sixsistersstuff.com/recipe/baked-shredded-beef-chimichangas/. leftover roast, slow-cooked and shredded 1 can Rotel 1 cup water 1 Tbsp. Spread 1/2 cup filling down the center of the tortilla. I’ve even seasoned leftover pot roast and used that. 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. This site uses functional cookies and external scripts to improve your experience. I used large flour tortillas and even with scaling the recipe to 2 servings it still made 4 chimichangas. © 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). Use the filling in burritos as well. Bake at 400° for 20-30 minutes until tortillas are browned and crispy. cumin 1 Tbsp. I turned off the burner, but left the pot on it and let the pressure drop on its own, about 20 min. Using a coffee or spice grinder, grind up peppercorns until they are a coarse grind. 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. I Will definitely make these again. Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream. This website uses cookies to improve your experience. I pan fried them in just enough oil to cover bottom of pan. Let the pressure naturally release. We’ll assume you’re ok with this, but you can opt-out if you wish. SHREDDED BEEF CHIMICHANGAS Adapted from Tasty Kitchen Yield: 10 servings INGREDIENTS: 1 lb. 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! Reserve 1/2 cup of the cooking liquid. Sprinkle a 1 ounce packet of onion soup mix over the roast. YOU'LL ALSO LOVE. 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. Stir together. Brown all sides of the roast in oil, then place roast in the Instant Pot. 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. I didn’t have any guacamole or would have used that too. $139.98. 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. repeat till everyone is served. **Oven-Braise: Braise in oven at 275° for 4-5 hours. 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. Windsor Posada Shredded Beef and Cheese Burrito, 5 Ounce -- 48 per case. dried or fresh cilantro 2 tsp. I put the cheese on top of the meat before folding. * Place 2 Tablespoons grated cheese in the middle of the tortilla, then add 3-4 Tablespoons shredded beef on top. Shredded Beef Chimichangas recipe – Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Cliff Notes:Prepare spice rub and apply to a roast. 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.