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Baked Shredded Beef Chimichangas Recipe

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This recipe for Baked Shredded Beef Chimichangas is from Favorites From Bubby's Recipe Box , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds boneless beef chuck roast, trimmed of fat
1/4 c. water
1 1/2 c. beef broth
3 T. red wine vinegar
2 T. chili powder
1 tsp ground cumin
4 (8 inch) flour tortillas
3 T. butter, melted
1 1/2 c. shredded Monterey Jack cheese
1 c. sour cream
1 c. salsa
Directions:
Directions:
Place beef in a Dutch oven over medium heat. Pour in 1/4 c. water, cover and cook for 30 minutes. Remove cover and cook until liquid is evaporated and beef is well browned, about 10 minutes. Combine beef broth, red wine vinegar, chili powder and cumin and pour over beef. Cover and cook until meat is very tender and pulls apart easily, about 2 hrs. Allow to cool and then shred and mix with pan juices. Preheat oven to 500 degrees. Brush each side of 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. Place chimichangas, seam side down in a 9 by 13 inch baking pan. Bake in preheated oven for 8-10 minutes or until golden brown. Top with shredded cheese and serve with sour cream and your favorite salsa.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Beef filling can also be used in burritos, enchiladas, tamales and tacos.

 

 

 

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