Baked Shredded Beef Chimichangas

Recipe by gingerkitten D
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
  • Bring to a boil and allow to simmer until the meat shreds easily with a fork.
  • (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
  • Strain liquid and set aside.
  • Spray a large skillet with non-stick spray and add onions and garlic.
  • Cook until the onions are translucent.
  • Add chili powder, cumin, cinnamon, and cayenne and mix in well.
  • Add salsa, chilies, and shredded meat and combine.
  • Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
  • Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
  • Preheat oven to 450°F.
  • Warm your tortillas.
  • Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
  • Top with 1/6 of the shredded cheese.
  • Fold the right side and then the left and roll up the chimichanga.
  • Put seam side down in the glass dish-- fold remaining 5 chimichangas.
  • Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
  • Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
  • After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
  • When the chimichangas are crisp and golden brown they are ready for eating.
  • Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.
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