How To Make Shredded Beef Chimichangas
Have yourself some authentic taco goodness with the added crunch. Ground meat, topped with oniones, tomatoes, and salsa will bring out the Mexican flavors you’ve been craving for. Follow these taco recipes to get those crunchy and tasty bites.
Serves:
Ingredients
- 1 lb beef chuck roast
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
- 8 small flour tortillas
- Vegetable oil, for frying
- Optional toppings: shredded cheese, sour cream, guacamole, salsa
Instructions
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In a slow cooker, combine the beef chuck roast, diced onion, minced garlic, ground cumin, chili powder, paprika, salt, black pepper, and beef broth.
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Cook on low heat for 8 hours or on high heat for 4 hours, until the beef is tender and easily shreds.
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Shred the beef using two forks.
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Heat vegetable oil in a large skillet over medium heat.
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Warm each tortilla in the skillet for a few seconds on each side to make them pliable.
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Place some shredded beef in the center of each tortilla and fold the sides over, then roll up tightly.
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Secure the chimichangas with toothpicks.
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Fry the chimichangas in the hot oil until golden brown and crispy, turning occasionally.
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Remove the toothpicks and serve the chimichangas with your favorite toppings.
Nutrition
- Calories : 450kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 80mg
- Sodium : 800mg
- Total Carbohydrates : 53g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 25g
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