Baked Beef Chimichangas |

Posted on

17 September 2012



Baked Beef Chimichangas


2lb. beef chuck roast
12fl oz. beef stock
1 tsp. ground cumin
0.5oz. chili powder
1.5fl oz. red wine vinegar
0.5oz. chili powder
4 flour tortillas
1.5oz. butter, melted
2oz. Cheddar cheese
6oz. salsa
4oz. sour cream


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

Prep time: 15 min; Cook time: 8 hours 10 min; Serves: 4

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