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.
Preparation Time
10 mins
Cooking Time
3 hr
Total Time
3 hr 10 mins
Calories
714 Calories
Recipe Instructions
Step 1
Preheat the oven to 500 degrees F (260 degrees C).
Step 2
Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.
Step 3
Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.
Step 4
Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9x13-inch baking pan.
Step 5
Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.
Ingredients
3 tablespoons butter, melted
1 cup salsa
1 teaspoon ground cumin
2 tablespoons chili powder
3 tablespoons red wine vinegar
4 (8 inch) flour tortilla
2 pounds boneless beef chuck roast, trimmed of fat
