Print Recipe

Chimichangas 2

Ingredients

Filling

Tortillas

Instructions

  1. Rub the salt and pepper on the roast. Sauté in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender.
  2. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.
  3. Add the meat to the broth and add another 1/2 cup diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.
  4. Warm the tortilla enough so that you can roll it. Place 3/4 cup of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with wooden picks.
  5. To serve: Warm 5 inches oil in Dutch oven or other large pan to 375 degrees F. Fry until golden brown, about 4 minutes. Drain.
  6. Top with cheese, sour cream, tomatoes and salsa.
  7. Serve immediately.

Other Southwestern chimichanga recipes you may like...

Shrimp-Stuffed Chimichangas
Deluxe Machaca Chimichangas
Redneck Chimichanga
Vegetarian Chimichangas


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.