Made with a melt-in-your-mouth combination of juicy, slow-cooked beef and ooey-gooey cheese, these chimichangas are a game changer.
For the Chimichangas:
- 2-pound boneless beef chuck roast, trimmed of fat
- 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped (about 2 cups)
- 1 canned chipotle pepper in adobo, rough chopped
- 1 4-ounce can diced green chilies
- 2 cups low-sodium or homemade beef stock
- 1 tablespoon ground cumin
- 1 1/2 tablespoons chili powder blend
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 1 dried bay leaf
- 8 burrito-size flour tortillas
- 2 cups shredded sharp cheddar cheese
- Vegetable oil, for frying
- 1 cup sour cream
- 1 cup jarred or homemade salsa
- 1/4 cup rough chopped fresh cilantro
- Pat the roast dry. Season it all over with 1 teaspoon salt and 1 teaspoon pepper, pressing to make sure it adheres.
- In a large heavy-bottomed skillet over medium-high heat (or using the Sear or Saute setting in your slow cooker), add the vegetable oil and swirl to coat the pan. Sear the roast until a golden brown crust forms on all sides, about 1-2 minutes per side. Set it aside.
- Add the onions, chipotle pepper, and diced chilies to your slow cooker. Pour in the broth, then stir in the cumin, chili powder, garlic powder, oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and bay leaf. Transfer the roast to your slow cooker.
- Cook on low heat until the beef is tender and falling apart, about 6-8 hours.
- Remove the bay leaf, transfer the roast to a cutting board, and shred the meat with two forks. Season to taste with additional salt.
- If the tortillas were in the fridge, warm them in the microwave for 30 seconds to make them more pliable.
- Lay the tortillas on a clean work surface and fill them with about 1/2 cup of the beef mixture (making sure it’s not too liquidy) and even portions of the cheese. Fold both sides over the meat and then roll the tortilla from the bottom, making sure to secure it tightly.
- Use toothpicks to secure the seam on each one so that it won’t come undone while frying.
- In a heavy-bottomed saucepot or Dutch oven, heat about 6 inches of oil over medium heat until it reaches 375°F, or fill your deep fryer and allow it to preheat according to the manufacturer’s directions. You’ll know the oil is ready when you dip the handle of a wooden spoon in it and it bubbles immediately.
- Fry until the tortillas are golden brown and crispy, about 4-5 minutes. Using a slotted spoon, remove the chimichangas from the oil and place on a paper-towel lined plate to sop up any excess oil.
- Slice each chimichanga in half, and serve immediately with the sour cream, salsa, and cilantro.
- Category: Beef
- Method: Stovetop, Deep Frying
- Cuisine: Tex-Mex
Keywords: beef, chimichanga, Tex-Mex