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 crock pot 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 tortilla, 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.
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, minced
- 1 1/2 tsp Chili Powder
- 1/2 tsp Cum,in
- 1/2 tsp Real Salt
- 1 tsp Dried Oregano
- 1/4 tsp Ground Black Pepper
- 6 Large Flour Tortillas
- Vegetable oil of choice, for frying
- 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.