Shredded Beef Chimichangas
Ingredients
- 2 pounds boneless beef chuck roast, trimmed of fat
- ¼ cup water
- 1 ½ cups beef broth
- 3 tablespoons red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 4 (8-inch) flour tortillas
- 3 tablespoons unsalted butter, melted
- 1 cup salsa
- ½ cup shredded Monterey Jack cheese
- ½ cup sour cream
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Instructions
- Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.
- Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.
- Preheat the oven to 500 degrees F (260 degrees C).
- Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9x13-inch baking pan.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.
Source
Original recipe: View Original