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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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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! Ingredients:
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 |
salsa |
sour cream |
guacamole |
Directions:
1. In small saucepan, bring broth, vinegar, chili powder and cumin to a boil. Reduce heat; simmer and stir for 2 minutes. Set aside.
2. Place beef roast in slow cooker set on low. Pour broth mixture over roast; cook for 6 to 8 hours. Shred beef.
3. Preheat oven to 5oo degrees.
4. 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).
5. Bake in preheated oven for 7-8 minutes or until golden brown.
6. Drizzle white cheese dip over chimichangas; serve with salsa, sour cream and guacamole, if desired.
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