This crock pot shredded beef chimichanga recipe is actually really easy to make. Whenever I go to a new Mexican restaurant, the thing I always try is their chimichanga. I judge the restaurant by their chimichanga. But I always thought they were too complicated to try at home, so I came up with this easy Shredded Beef Chimichanga recipe. It makes the beef really tender and flavorful. Then after you cook your beef, all you do is throw it in an flour tortilla and fry it in a little oil in a frying pan and add your sides and toppings. So good and so easy.
I usually use uncooked Costco flour tortillas, but you can make your own or use cooked ones from the store. If you want a really good crock pot beans recipe to go with these chimichangas, please check out this one. This meat can also be used for just about any hispanic shredded beef recipe, like burritos, taco or salad.
One of the things I like about this recipe is that it uses stew meat. This means it’s cheap and easy. It’s already cut up, and it’s usually one of the cheapest cuts of meat. Plus, it turns out super tender and juicy with this recipe. It isn’t always true that the stew meat is the cheapest cut of meat in the store. Look at the per pound prices. Sometimes I think they charge to cut the stew meat up into such small pieces. In the past I have been able to find a cheap cut of steak cheaper than stew meat and all I have to do is cut it up. I get out my electric knife and I can cut up a steak or two in a couple minutes.
Any cut of beef no matter how cheap is good for this Shredded Beef Chimichanga recipe because it’s cooked in the crock pot. When meat is cooked in the crock pot so slowly for such a long time, it gets very tender. That’s why I think a crock pot is such a budget friendly investment.
Easy Shredded Beef Crock Pot Chimichanga Recipe
I love how easy these crock pot chimichangas are. Just throw some stew meat in the crock pot, let it cook all day, fry it in some pre-made tortillas and add some toppings. This is my new favorite recipe!
- 1 Pound Beef Stew Meat
- 1/2 Cup Beef Broth
- 2 Cloves Garlic
- 1 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Real Salt
- 1 tsp Dried Oregano
- 1/4 tsp Black Pepper
- 6 Large Flour Tortillas
- Vegetable oil
Serve with any of the following
- Cheddar Cheese
- Sour Cream
Place the stew meat, beef broth, garlic, chili powder, cumin, salt, oregano, and pepper in a crock pot. Cook on high heat for four hours or low for eight hours. Shred the meat with a fork or tongs.
Heat one inch of oil in a frying pan over medium/high heat. Lay the tortillas out on your work surface and divide the meat mixture evenly between them, spreading the meat in a rectangle shape. Fold two sides of a tortilla inward, then roll the tortilla up horizontally. Repeat with remaining tortillas.
Fry the stuffed tortillas in the hot oil, turning on each side once browned. When the entire tortilla is golden brown, remove from oil and drain on a paper towel. Cook remaining tortillas.
Serve hot over beans, topped with desired toppings.