Chimichangas with Shredded Beef
This recipe is designed to use leftover roast beef, simmering with additional spices to make it perfect for Chimichangas. Using leftover roast beefs helps this meal come together quickly, making it perfect for anyone.
CAUTION: frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.
Chimichangas with Shredded Beef
Step 1: Prepare filling
To a medium pot, add:
1 cup roast beef, slow cooked to perfection & shredded
1/8 cup beef broth
1/2 tsp lime juice
1/2 tsp white vinegar
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground cumin
Simmer over medium heat until heated through, about 5 minutes.
Then fold in:
1/2 cup rice, cooked (optional)
1/2 cup black beans, cooked & heated (optional)
Set aside.
Step 2: Assemble chimichangas
Microwave for 10-20 seconds:
4 tortillas, burrito size
Placing on one edge, fill the tortilla with:
~1/2 cup filling
2 Tbsp shredded cheese
Roll up each tortilla:
Starting at the edge with the filling, begin to roll the tortilla while folding the two sides in slightly. Continue to roll the tortilla, containing all of the filling inside the roll.
Repeat until all tortillas are filled & rolled
Step 3: Pan-fry
To a large skillet (10” recommended), add:
1/4 inch oil (canola recommended)
Place over medium and heat until simmering.
Pan-fry chimichangas:
Carefully add the filled tortilla rolls, seam side down, to the hot oil
Fry in batches if the pan is not big enough to fit all four
Fry for about 1 minute, then, using tongs, turn about 60 degrees (1/6 turn)
Repeat rotations until all sides are golden brown
Remove from hot oil, drain on a paper towel
Step 4: Serve
Serve with a side of:
And/or over a bed of:
Lettuce, shredded
Tomatoes, diced
Brenda’s tips:
Serving size: 4
This recipe is a fabulous way to use leftovers, as written, or make everything from scratch:
Window to B’s kitchen . . .
