1/1 Photo of Shredded Beef or Pork Chimichangas
4 hrs 30 mins
2 hrs 30 mins
Chef Booshman's Note:
This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!
My Private Note
Units: US | Metric
- 3 lbs beef (cheap roast kind, or pork shoulder) or 3 lbs pork (cheap roast kind, or pork shoulder)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons oregano leaves
- 2 teaspoons salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 6 -8 garlic cloves, pressed
- 1 medium onion, coarsely chopped
- 20 flour tortillas, 9-inch (dinner plate size)
- 1 lb monterey jack cheese or 1 lb cheddar cheese
- canola oil (for frying)
- 1Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
- 2Bring to a boil then cover and cook on medium hear for at least two hours.
- 3After 2 hours, bring back to full boil with lid removed.
- 4While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
- 5Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
- 6Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
- 7Repeat with remaining tortillas until all the meat is used up.
- 8In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
- 9Eat'em while they're warm -- freeze the rest.
- 10Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
- 11Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).
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Nutritional Facts for Shredded Beef or Pork Chimichangas
Serving Size: 1 (129 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 1289.4
- Calories from Fat 1038
- Total Fat 115.3 g
- Saturated Fat 49.9 g
- Cholesterol 175.4 mg
- Sodium 1153.9 mg
- Total Carbohydrate 34.0 g
- Dietary Fiber 2.9 g
- Sugars 2.0 g
- Protein 27.8 g