Shredded Beef Chimichangas

We had friends over last night to celebrate Cinco de Mayo and I decided to make homemade chimichangas – what goes better with margaritas? I cooked the beef all day in my dutch oven 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. They were crisp outside and moist inside – utterly delicious. I will be making these again!

Shredded Beef:

  • 1 1/2 lbs of round roast (chuck roast is flavorful but isn’t as lean)
  • 1 7 oz can of whole green chiles reserve the juice
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 2-3 cloves of chopped garlic
  • 1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub 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. Cook 4-5 hours until shreds easily. Check on 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 stove top or in a crock-pot.

  • 1 sweet yellow onion, sliced thinly
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Flour tortillas
  • Cheddar cheese, shredded (or low fat Mexican cheese blend)

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Heat olive oil in a skillet over medium heat. Add onions, salt & pepper to taste. Saute the onions until tender and wilted (about 15-20 minutes). Lay one flour tortilla on a plate. Add a layer of cheese, then a spoonful of shredded beef (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. Bake on the other side for another 7-10 minutes.

Toppings: (optional)

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8 Responses to “Shredded Beef Chimichangas”

  1. 1

    Cheryl — May 6, 2008 @ 6:07 pm

    John would die for this! Yummy and I love the condiment tray!

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  2. 2

    Nina's Kitchen (Nina Timm) — May 7, 2008 @ 6:49 am

    OMG this looks simply delicious. Full of flavor and crunch.

    [Reply]

  3. 3

    Kevin — May 7, 2008 @ 9:56 am

    Those look so good!

    [Reply]

  4. 4

    Erika — May 8, 2008 @ 1:39 am

    Those look incredible! I love Mexican food!

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  5. 5

    Deb — May 8, 2008 @ 4:18 am

    I actually have some shredded pork in the freezer and this would be a great way to use it – thanks! Love that it’s not fried. =)

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  6. 6

    nicole — May 8, 2008 @ 4:41 am

    They do look so good.

    [Reply]

  7. 7

    Frankie — May 11, 2008 @ 7:43 pm

    Wow, never had Chimi’s before but these look worth trying. I’m sure my husband would looove them.

    Can you tell me (if you recall) where you got the little ramekin tray with spoons? I’d love to get one for my family :)

    [Reply]

  8. 8

    Pam — May 11, 2008 @ 10:34 pm

    Hi Frankie,

    I bought the serving set at Bed, Bath and Beyond last November. Try the chimichangas… they are so good.

    Pam

    [Reply]

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