17 September 2012
ewfood
Baked Beef Chimichangas
Ingredients
Preparation
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Trim roast of excess fat, then place in crock pot
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Mix the vinegar, stock, chili powder and cumin in a small bowl, then pour over meat
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Cover, and cook on low for 8 hours, or until meat is tender and falling apart
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Alternatively cook it in a pressure cooker for an hour
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Preheat oven to 250°C
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Remove the meat from the crock pot, shred, then return to the crock pot, mixing in with the remaining juices
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On a work surface, brush the tortillas with butter on both sides. Spoon a dollop of the meat down the center
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Fold in the sides and top and bottom of the tortilla to make a packet
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Place seam-side down in a 9X13-inch baking dish
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Top the chimichangas with the cheese, and bake for 8-10 minutes or until golden and crisp. Serve with salsa and sour cream.
Prep time: 15 min; Cook time: 8 hours 10 min; Serves: 4
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