I love making Mexican food. These chimichangas will make you feel like you are sitting in a Mexican restaurant sipping a margarita! The meat in this chimichanga is so tender and full of flavor.
You can either bake or fry the chimichanga. I’ve done it both ways. This one in this post I fried! But they really come out pretty good in the oven. Not as crispy, but definitely delicious!
I make these chimichangas with a chuck roast/pot roast in the pressure cooker. It comes out completely tender and shredded beautifully! Give these a try!
Shredded Beef Chimichanga
2lbs chuck roast, fat trimmed ( cut into 3 chunks)
2 t chili seasoning
2 t cumin
2 t paprika
1 t cayenne pepper
2 t salt
2 t pepper
1 medium onion, thick sliced
1 T oil
2 C no salt beef stock (or water)
4-6 burrito size tortillas
8-10 oz shredded cheese, I used chihuahua cheese (Pick your favorite)
Oil for frying
Directions: Mix together all the seasoning for the beef. Sprinkle the seasoning over the beef pieces and pat in completely.
If you are using a pressure cooker/ instapot you will want to heat it up so you can brown the meat on both sides.
Heat the pot and add in the oil and brown the beef. Once browned, add in the onion and beef stock. Cover and let it come up to pressure and cook for 50-60 minutes.
Let the pressure come down naturally. ( I personally use an old school pressure cooker so I only don’t have a quick release. If you are finilar with your Instapot then you can use the quick release.)
Remove the beef and shred with a fork. It should shred very easily. Set beef aside.
In a large stock pot or deep frying pan add in a the oil. You only new a few inches as you don’t need to completely submerge the burrito. Preheat oven to 300. (We will put the cooked chimichangas in the oven to keep warm while we finish the rest of them)
An easy way to know if the oil is hot enough, you just need to put the end of a wooden spoon in the oil and if you see bubbles rising to the top around the spoon your oil is ready for frying.
Assembling the burritos. Lay out your tortilla and add in a few spoonfuls of the meat and a few slices of the cooked onion. Then add in the amount of cheese you want. I add in extra cheese since cheese makes everything better. Be careful not to over fill or it will be hard to roll.
To roll the burrito fold the burrito in half and pull it back so the meat is all on one side. Fold both sides of the tortilla in and tightly roll the tortilla. I’m not a pro at folding but there are plenty of videos online to teach you 🙂 Continue with all the meat/tortillas.
Next gently add in the burrito to the oil, be careful to not let the oil splash. Cook on one side until golden brown in color and flip on the other side and do the same thing.
Once golden in color, carefully remove from the oil and place on a paper towel lined plate to let any excess oil drain off. The put on a baking sheet and put in the oven while you continue with the rest of the burritos.
Continue frying the burritos and putt on the baking sheet.
Once all done, serve with your favorite toppings and sides and enjoy!
chuck roast long slow cooking