SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
BEEF CHIMICHANGAS
The family requests this all the time. It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.
Provided by Linda Peterson
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
- Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake in the preheated oven until the tortilla is crisp, about 15 minutes.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 10.1 g, Sodium 503.6 mg, Sugar 1.6 g
SHREDDED BEEF OR PORK CHIMICHANGAS
This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!
Provided by Chef Booshman
Categories Roast Beef
Time 4h30m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
- Bring to a boil then cover and cook on medium hear for at least two hours.
- After 2 hours, bring back to full boil with lid removed.
- While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
- Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
- Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
- Repeat with remaining tortillas until all the meat is used up.
- In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
- Eat'em while they're warm -- freeze the rest.
- Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
- Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).
CROCK POT SHREDDED BEEF FOR CHIMICHANGAS
I cooked Recipe #28148 and loved it. But...I have a father who is allergic to chicken. So I wanted to keep along the same lines of the chicken recipe, but make it beef. So one day I threw this together in a crock pot and it came out great. This meat can be used for tacos, enchiladas, etc as well. If you are wanting great baked beef chimichangas, please take this meat, and then follow Recipe #28148 remaining directions. (Including the other ingredients: oregano, cumin, cheese and green onions) It turns out tasty! Hope you like it as much as my family does.
Provided by Bittersweetened
Categories Meat
Time 6h10m
Yield 8 Chimichangas, 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Place meat, diced onions, Rotel and beef broth in crock pot.
- Cook on low for 6-8 hours.
- When meat is cook, shred it.
- If continuing on to make chimichangas, follow recipe #28148.
- Enjoy!
Nutrition Facts : Calories 304.1, Fat 22.4, SaturatedFat 9, Cholesterol 78.4, Sodium 211, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 21.6
FAVORITE BEEF CHIMICHANGAS
Feeding a hungry crowd? Turn to these mouthwatering chimichangas, which feature slow-roasted beef and melted cheese inside a crispy tortilla. Everyone will want the recipe!
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes. Drizzle meat with soy sauce. Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender., Remove roast to a platter. Shred meat with two forks and return to the slow cooker. Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened., To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla. Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up., In a large skillet, fry chimichangas, folded side down, in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with toppings if desired.
Nutrition Facts : Calories 509 calories, Fat 21g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 914mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 7g fiber), Protein 32g protein.
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- Heat one inch of oil in a frying pan over medium/high heat. Lay the tortillas out on your work surface and divide the meat mixture evenly between them, spreading the meat in a rectangle shape. Fold two sides of a tortilla inward, then roll the tortilla up horizontally. Repeat with remaining tortillas.
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