Shredded Beef Chimichangas

We had friends over last night to celebrate Cinco de Mayo, and I decided to make this homemade shredded beef chimichangas recipe, because what goes better with margaritas? I cooked the beef all day, and it was so tender and full of flavor. I kept the recipe healthy by baking them, and they ended up crispy, flavorful, and delicious. This easy chimichanga recipe paired nicely with a Mexican wedge salad, spicy pinto beans, Mexican rice, tortilla chips, salsa, guacamole, sour cream, and hot sauce.

Shredded Beef Chimichangas

Shredded Beef Ingredients:

• 1½-2 lbs. of chuck roast
• 1 (7-oz) can of whole green chiles, reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• ½ tsp freshly cracked black pepper
• 3 cloves of chopped garlic
• 2 cups of beef broth

Other Ingredients:

• • 1 tbsp butter or olive oil
  • 1 yellow onion, sliced thinly
  • Sea salt and freshly cracked pepper, to taste
  • Flour tortillas
  • Cheddar cheese, shredded

Toppings: (optional)

• • Homemade guacamole
  • Salsa
  • Hot sauce
  • Sour cream
  • Cheddar cheese, shredded
  • Tomatoes, diced
  • Green onions, diced
  • Lettuce, chopped finely
  • Cilantro, chopped finely
  • Black olives, sliced
  • Taqueria-style pickled jalapenos

How to Make Shredded Beef Chimichangas

Preheat the oven to 275 degrees.

Prepare the shredded beef by heating the olive oil in a large Dutch oven over medium-high heat.

Combine seasonings and rub them all over the meat.

Sear the meat in the olive oil on all sides.

Spread the green chiles over the roast.

Pour in the beef broth, reserved green chile juice, and add the chopped garlic.

Cover the Dutch oven and place it in the oven to cook for 4-5 hours until the beef shreds easily. Check on the roast every couple of hours and add more broth if it’s running low. Side Note: You can also cook this shredded beef on the stovetop or in a Slow-Cooker.

Cook the onions by heating the butter in a skillet over medium heat. Add the onions and season with sea salt and freshly cracked black pepper to taste. Cook, stirring the onions often, until tender and starting to caramelize, about 15-20 minutes.  Side Note: Add water if they become dry.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Heat the tortillas in a towel in the microwave for 30 seconds, or until pliable.

Prepare the chimichangas by placing one flour tortilla on a plate. Add a layer of cheese down the center, then a spoonful of well-drained shredded beef, and then a spoonful of onions.

Fold the ends in and roll up. Place on the prepared baking sheet. Once you have them all rolled, spray the top of each chimichanga with olive oil cooking spray.

Bake the chimichangas in the oven for about 7-10 minutes, then flip them over and continue baking on the other side for 7-10 minutes, or until crispy and golden brown.

Serve with all your favorite toppings. Enjoy.

Shredded Beef Chimichangas

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Prep Time: 20 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 20 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Large skillet
• Baking Sheet

Ingredients

Shredded Beef Ingredients:

• 1½-2 lbs of chuck roast
• 1 7-oz can of whole green chiles, reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• ½ tsp freshly cracked black pepper
• 3 cloves of chopped garlic
• 2 cups of beef broth

Other Ingredients:

• 1 tbsp butter or olive oil
• 1 yellow onion sliced thinly
• Sea salt and freshly cracked pepper to taste
• Flour tortillas
• Cheddar cheese shredded

Toppings: (optional)

• Homemade guacamole
• Salsa
• Hot sauce
• Sour cream
• Cheddar cheese shredded
• Tomatoes diced
• Green onions diced
• Lettuce chopped finely
• Cilantro chopped finely
• Black olives sliced
• Taqueria-style pickled jalapenos

Instructions

• Preheat the oven to 275 degrees.
• Prepare the shredded beef by heating the olive oil in a large Dutch oven over medium-high heat.
• Combine seasonings and rub them all over the meat.
• Sear the meat in the olive oil on all sides.
• Spread the green chiles over the roast.
• Pour in the beef broth, reserved green chile juice, and add the chopped garlic.
• Cover the Dutch oven and place it in the oven to cook for 4-5 hours until the beef shreds easily. Check on the roast every couple of hours and add more broth if it's running low. Side Note: You can also cook this shredded beef on the stovetop or in a Slow-Cooker.
• Cook the onions by heating the butter in a skillet over medium heat. Add the onions and season with sea salt and freshly cracked black pepper to taste. Cook, stirring the onions often, until tender and starting to caramelize, about 15-20 minutes.  Side Note: Add water if they become dry.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Heat the tortillas in a towel in the microwave for 30 seconds, or until pliable.
• Prepare the chimichangas by placing one flour tortilla on a plate. Add a layer of cheese down the center, then a spoonful of well-drained shredded beef, and then a spoonful of onions.
• Fold the ends in and roll up. Place on the prepared baking sheet. Once you have them all rolled, spray the top of each chimichanga with olive oil cooking spray.
• Bake the chimichangas in the oven for about 7-10 minutes, then flip them over and continue baking on the other side for 7-10 minutes, or until crispy and golden brown.
• Serve with all your favorite toppings. Enjoy.

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