Shredded Beef Chimichangas

Name: Shredded Beef Chimichangas
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 355 milliliters beef broth; 907 grams boneless beef chuck roast, trimmed of fat; 3 Tbsps butter, melted; 2 Tbsps chili powder; 4 8-inchs (8 inch) flour tortilla; 1 teaspoon ground cumin; 118 milliliters shredded Monterey Jack cheese; 3 Tbsps red wine vinegar; 237 milliliters salsa; 118 milliliters sour cream; 59 milliliters water

The recipe Shredded Beef Chimichangas could satisfy your Mexican craving in about 3 hours and 10 minutes. This recipe serves 4. One portion of this dish contains roughly 54g of protein, 49g of fat, and a total of 786 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up monterey jack cheese, beef chuck roast, ground cumin, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a main course.

Instructions

Place beef in a Dutch oven over medium heat.

Ingredients you will need

Beef

Equipment you will use

Dutch Oven

Pour in water. Cover, and cook for 30 minutes.

Ingredients you will need

Water

Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin.

Ingredients you will need

Red Wine Vinegar

Chili Powder

Beef Broth

Cumin

Beef

Equipment you will use

Bowl

Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.

Ingredients you will need

Beef

Meat

Equipment you will use

Frying Pan

Preheat oven to 500 degrees F (260 degrees C).

Equipment you will use

Oven

Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet.

Ingredients you will need

Tortilla

Butter

Beef

Place chimichangas, seam side down, in a 9- by 13-inch baking pan.

Equipment you will use

Baking Pan

Bake in preheated oven for 8 to 10 minutes, or until golden brown.

Equipment you will use

Oven

Serve with shredded cheese, sour cream and salsa.

Ingredients you will need

Shredded Cheese

Sour Cream

Salsa

Equipment

Ingredients

Servings:

355milliliters

beef broth 907grams

boneless beef chuck roast, trimmed of fat 3Tbsps

butter, melted 2Tbsps

chili powder 48-inchs

(8 inch) flour tortilla 1teaspoon

ground cumin 118milliliters

shredded Monterey Jack cheese 3Tbsps

red wine vinegar 237milliliters

salsa 118milliliters

sour cream 59milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.