Prep 20 mins
Cook 6 hrs
I love the chimichangas at a local Mexican restaurant and this is my attempt to duplicate them. They really turned out good and the whole family loved them!
- 2 lbs boneless beef chuck roast
- 2 (14 ounce) cans beef broth
- 1⁄3 cup red wine vinegar
- 1⁄4 cup chili powder
- 2 teaspoons ground cumin
- 8 (6 inch) flour tortillas
- 1⁄4 cup butter, melted
- 1⁄2 cup mexican processed cheese sauce, melted
- sour cream
- In small saucepan, bring broth, vinegar, chili powder and cumin to a boil. Reduce heat; simmer and stir for 2 minutes. Set aside.
- Place beef roast in slow cooker set on low. Pour broth mixture over roast; cook for 6 to 8 hours. Shred beef.
- Preheat oven to 5oo degrees.
- Brush both sides of each tortilla with melted butter. With slotted spoon, fill center third of each tortilla with shredded beef; fold sides up over filling and secure with toothpick, leaving ends open. Place chimichangas folded side up in 9 x 13 inch baking pan (to avoid crowding chimichangas, you may want to use two baking pans).
- Bake in preheated oven for 7-8 minutes or until golden brown.
- Drizzle white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.
Great chimis! The meat was very tender and the tortillas became nice and crisp from the butter during baking. I used salsa con queso as the cheese and topped mine with sour cream, guacamole and salsa. Yummy! **Made for Spring PAC 2009**