Shredded Beef Chimichangas have been around since ancient times although modern versions differ significantly from traditional recipes used back then.
Shredded Beef Chimichanga
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Crispy fried flour tortillas filled with tender shredded beef, refried beans, and melted cheese. This Tex-Mex classic is topped with sour cream and salsa for a satisfying meal.
1Place beef chuck roast in a slow cooker or Dutch oven.
2Add beef broth, minced garlic, cumin, chili powder, and salt.
3Cook on low heat for 6 to 8 hours or until the beef is fork-tender and shreds easily.
4Remove the beef from the cooking liquid and shred it using two forks.
5Return the shredded beef to the liquid to keep it moist. Set aside.
6Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
7Spread 1/4 cup refried beans down the center of each tortilla, leaving a 1-inch border at the top and bottom.
8Divide the shredded beef evenly among the tortillas, placing it on top of the beans.
9Sprinkle 1/4 cup shredded cheddar cheese over the beef on each tortilla.
10Fold the sides of each tortilla over the filling, then fold the bottom up and roll tightly to form a secure packet.
11Secure with toothpicks if needed.
12Heat 1 inch of vegetable oil in a large skillet to 375°F.
13Fry each chimichanga seam-side down for 2 to 3 minutes until golden brown, then flip and fry the other side for 2 to 3 minutes until crispy and golden.
14Drain on paper towels.
15Serve immediately topped with sour cream, salsa, and chopped cilantro.
16The chimichanga should be hot and crispy on the outside with a warm, melty filling.
For a lighter version, bake the chimichangas at 400°F for 15 to 20 minutes until crispy instead of frying. You can also use leftover pot roast or brisket for the shredded beef.
Watch Video Of How Shredded Beef Chimichanga Works
I always keep the ingredients for these shredded beef chimichangas on hand because they are so versatile. For storage, let any leftover chimichangas cool completely, then wrap them individually in foil and place them in a freezer bag.
They will keep in the freezer for up to two months. When you are ready to eat them, reheat them in a 375 degree oven for about 15 minutes or in an air fryer for 8 to 10 minutes.
This brings back the crispiness without making them greasy. Serve them with a side of Mexican rice and refried beans for a full meal.
They are perfect for family gatherings or a simple dinner, and everyone always asks for the recipe.
❓ Frequently Asked Questions About Shredded Beef Chimichanga
This shredded beef chimichanga recipe has become a staple in our household because of its ease of preparation combined with its rich flavors & textures which never fail to impress everyone present whenever brought out during potlucks or parties!
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