Recipe by RandyB1961
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!
Top Review by rickoholic83
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**
- 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
Directions See How It's Made
- 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.