Shredded Beef Chimichangas

We had friends over last night to celebrate Cinco de Mayo and I decided to make homemade shredded beef chimichangas – what goes better with margaritas? I cooked the beef all day and it was so tender and full of flavor. I can’t bring myself to deep fry food (not that I don’t love fried food–it’s just not healthy) so I baked them in the oven and they were amazing. These beef chimichangas were crisp outside, moist inside, and utterly delicious. I will be making these again and again.

Shredded Beef Chimichangas:

Shredded Beef Ingredients:

• 1 1/2 lbs of chuck roast
• 1 (7 oz) can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1/2 tsp pepper
• 2-3 cloves of chopped garlic
• 1-2 cups of beef broth

How to Make Shredded Beef Chimichangas

Preheat the oven to 275 degrees.

Heat olive oil in a large Dutch oven over medium-high heat.

Combine seasonings and rub them onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice, and chopped garlic.

Cover pan and place in oven and cook for 4-5 hours until the beef shreds easily. Check on the roast every couple of hours to make sure there is plenty of liquid… if it’s low add more broth. You can also cook this dish on the stovetop or in a crock pot.

Other Ingredients:

• 1 tbsp olive oil
• 1 sweet yellow onion, sliced thinly
• Sea salt and freshly cracked pepper, to taste
• Flour tortillas
• Cheddar cheese, shredded

Preheat the oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions and season with salt & pepper, to taste. Saute the onions, stirring often, until tender and starting to caramelize, about 15-20 minutes, making sure to add water if they become dry.

Lay one flour tortilla on a plate. Add a layer of cheese, then a spoonful of shredded beef that’s been well-drained of excess liquid, then a spoonful of onions. Fold the ends in and roll-up. Place on a baking sheet lined with tin foil.

Once you have them all rolled, spray the top of each chimichanga with cooking spray. Bake in the oven for about 7-10 minutes then flip them over and continue to bake on the other side for another 7-10 minutes, or until crispy and golden brown.

Toppings: (optional)

• Homemade guacamole
• Sour cream
• Salsa
• Cheddar cheese, shredded
• Tomatoes, diced
• Green onions, diced
• Lettuce, chopped finely
• Cilantro, chopped finely
• Black olives
• Sliced jalapenos

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