Roast Beef Chimichangas Food

BEEF CHIMICHANGAS

Steps:

• Pat the roast dry. Season it all over with 1 teaspoon salt and 1 teaspoon pepper, pressing to make sure it adheres.
• In a large heavy-bottomed skillet over medium-high heat (or using the Sear or Saute setting in your slow cooker), add the vegetable oil and swirl to coat the pan. Sear the roast until a golden brown crust forms on all sides, about 1-2 minutes per side. Set it aside.
• Add the onions, chipotle pepper, and diced chilies to your slow cooker. Pour in the broth, then stir in the cumin, chili powder, garlic powder, oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and bay leaf. Transfer the roast to your slow cooker.
• Cook on low heat until the beef is tender and falling apart, about 6-8 hours.
• Remove the bay leaf, transfer the roast to a cutting board, and shred the meat with two forks. Season to taste with additional salt.
• If the tortillas were in the fridge, warm them in the microwave for 30 seconds to make them more pliable.
• Lay the tortillas on a clean work surface and fill them with about 1/2 cup of the beef mixture (making sure it's not too liquidy) and even portions of the cheese. Fold both sides over the meat and then roll the tortilla from the bottom, making sure to secure it tightly.
• Use toothpicks to secure the seam on each one so that it won't come undone while frying.
• In a heavy-bottomed saucepot or Dutch oven, heat about 6 inches of oil over medium heat until it reaches 375°F, or fill your deep fryer and allow it to preheat according to the manufacturer's directions. You'll know the oil is ready when you dip the handle of a wooden spoon in it and it bubbles immediately.
• Fry until the tortillas are golden brown and crispy, about 4-5 minutes. Using a slotted spoon, remove the chimichangas from the oil and place on a paper-towel lined plate to sop up any excess oil.
• Slice each chimichanga in half, and serve immediately with the sour cream, salsa, and cilantro.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

ROAST BEEF CHIMICHANGAS

Steps:

• In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat., Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.

OVEN-FRIED BEEF CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees.
• Brown beef in large skillet; drain, if necessary.
• Add onions, garlic and salt, and cook until onions are soft.
• Stir in refried beans and spices. Remove from heat.
• Scoop 1/3 cup of meat filling a little off center on the tortilla.
• Fold up edge closest to you over the filling.
• Fold in each side and roll all the way.
• Place on cookie sheet and repeat with all the tortillas.
• Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
• Bake at 350 degrees for 25 to 30 minutes until golden brown.
• While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
• Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
• These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.

SHREDDED BEEF OR PORK CHIMICHANGAS

Steps:

• Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
• Bring to a boil then cover and cook on medium hear for at least two hours.
• After 2 hours, bring back to full boil with lid removed.
• While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
• Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
• Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
• Repeat with remaining tortillas until all the meat is used up.
• In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
• Eat'em while they're warm -- freeze the rest.
• Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
• Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

SHREDDED BEEF CHIMICHANGAS

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each 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 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

GROUND BEEF CHIMICHANGAS

Steps:

• Heat oven to 350*F.
• Brown ground beef, and drain well.
• Stir in onion and saute
• Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
• remove from heat and add cheese.
• Spoon 1/4 cup meat mixture along one edge of tortilla.
• Fold edge of tortilla to cover the meat.
• Fold in both sides and roll and secure
• spray a 13x9 glass oven dish with Pam cooking spray.
• place in oven and bake until tortillas turn golden, 15-20 minutes.
• Serve:.
• topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.

ROAST BEEF CHIMICHANGAS

Steps:

• In a large skillet, saute onion and garlic in oil for 1-2 minutes or until tender. Add the roast beef, olives, salsa and cumin. Cook and stir over medium heat for 4-6 minutes or until heated through. Stir in cheese. Remove from the heat., Spoon about 1/3 cup meat mixture off-center on each tortilla. Fold sides and ends over filling and roll up; secure with a toothpick. Repeat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chimichangas for 2-3 minutes on each side or until lightly browned. Drain on paper towels. Discard toothpicks.

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Steps:

• Place meat, diced onions, Rotel and beef broth in crock pot.
• Cook on low for 6-8 hours.
• When meat is cook, shred it.
• If continuing on to make chimichangas, follow recipe #28148.
• Enjoy!

BEEF CHIMICHANGAS

Steps:

• cook meat till tender, then shred.
• Place meat in a sauce pan and mix in tomatoes.
• Cover and place on low heat.
• Cheese sauce: melt margarine in a sauce pan, add onions and saute till transparent.
• Stir in flour and allow to thicken.
• Slowly add milk.
• Stir in cheese cubes,salt, pepper, and dry mustard.
• Cook over medium heat, constantly stirring until thickened.
• pour in sauce bowl and set aside.
• In a large pan heat oil over med.
• heat till hot.
• wrap some shredded meat mixture in flour tortilla and close securing it with toothpicks.
• fry in oil on both sides till golden brown.
• Place on a plate, top with cheese sauce, shredded lettuce, and a dollop of sour cream.
• repeat till everyone is served.