SHREDDED BEEF CHIMICHANGAS

SHREDDED BEEF CHIMICHANGAS
SHREDDED BEEF CHIMICHANGAS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lbs of round roast (chuck roast is flavorful but isn’t as lean)

  • 1

    7 oz can of whole green chiles reserve the juice

  • 1

    tbsp olive oil

  • 1

    tbsp chili powder

  • 1

    tsp salt

  • 1/2

    tsp pepper

  • 1

    tsp garlic powder

  • 1

    tsp cumin powder

  • 1

    tsp dried oregano

  • 2-3

    cloves of chopped garlic

  • 1-2

    cups of beef broth

  • 1

    sweet yellow onion, sliced thinly

  • 1

    tsp olive oil

  • Salt and pepper to taste

  • Flour tortillas

  • Cheddar cheese, shredded (or low fat Mexican cheese blend)

Directions

Preheat oven to 275 degrees. Heat olive oil in a cast iron dutch oven (or baking dish). Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid… if it’s low add more broth. You can also cook this dish on the stove top or in a crock-pot. Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray. Heat olive oil in a skillet over medium heat. Add onions, salt & pepper to taste. Saute the onions until tender and wilted (about 15-20 minutes). Lay one flour tortilla on a plate. Add a layer of cheese, then a spoonful of shredded beef (drained of excess liquid), then a spoonful of onions. Fold the ends in and roll up. Place on a baking sheet lined with tin foil. Once you have them all rolled, spray the top of each chimichanga with cooking spray. Bake in the oven for about 7-10 minutes then flip. Bake on the other side for another 7-10 minutes. Top with your choice of toppings

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