Favorite Beef Chimichangas

Name: Favorite Beef Chimichangas
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 16
Cuisine: Mexican
Ingredients: 1 kgs boneless beef chuck roast; 79 milliliters canola oil; 2 Tbsps all-purpose flour; 16 10-inchs flour tortillas (10 inches), warmed; 2 teaspoons garlic salt with parsley; 227 grams cans each) chopped green chilies; 1 Tbsp reduced-sodium soy sauce; 1 teaspoons pepper; 473 milliliters chopped peeled potatoes; 454 grams cups shredded cheddar cheese; 2 Tbsps taco seasoning; 237 milliliters water

Favorite Beef Chimichangas might be Head to the store and pick up beef chuck roast, soy sauce, flour tortillas, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 8 hours and 30 minutes. This recipe is typical of Mexican cuisine.

Instructions

Cut roast in half; place in a 4- or 5-qt. slow cooker. Arrange potatoes around the roast; pour water over potatoes.

Ingredients you will need

Potato

Water

Equipment you will use

Slow Cooker

Drizzle meat with soy sauce.

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Soy Sauce

Meat

Sprinkle with garlic salt and pepper. Top with green chilies. Cover and cook on low for 7-9 hours or until meat is very tender.

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Salt And Pepper

Green Chili Pepper

Garlic

Meat

Remove roast to a platter. Shred meat with two forks and return to the slow cooker.

Ingredients you will need

Meat

Equipment you will use

Slow Cooker

Combine flour and taco seasoning; stir into meat mixture. Cover and cook 30 minutes longer or until juices are thickened.

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Taco Seasoning Mix

All Purpose Flour

Meat

To assemble chimichangas, using a slotted spoon, spoon 1/2 cup meat mixture off-center on each tortilla.

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Tortilla

Meat

Equipment you will use

Slotted Spoon

Sprinkle with 1/4 cup cheese. Fold up edge nearest filling; fold in both sides and roll up.

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Cheese

Roll

In a large skillet, fry chimichangas, folded side down, in oil in batches for 2-3 minutes on each side or until golden brown.

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Cooking Oil

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Frying Pan

Drain on paper towels.

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Paper Towels

Serve with toppings if desired.

Equipment

Ingredients

Servings:

1kgs

boneless beef chuck roast 79milliliters

canola oil 2Tbsps

all-purpose flour 1610-inchs

flour tortillas (10 inches), warmed 2teaspoons

garlic salt with parsley 227grams

cans each) chopped green chilies 1Tbsp

reduced-sodium soy sauce 1teaspoons

pepper 473milliliters

chopped peeled potatoes 454grams

cups shredded cheddar cheese 2Tbsps

taco seasoning 237milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Louis Jadot Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 24 dollars per bottle.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.