I’ve been on a Mexican food mission this week. It must be the unusually warm weather we’ve enjoyed over the last few days. It puts me in the mood for chips, salsa, and a margarita. On a patio. With the sound of the ocean in the background. I might not be able to hit the beach and soak up summer just yet, but I can eat that way.
This weekend was a flurry of activity. My husband is leaving tomorrow on a business trip so it’s me versus the kids for a few days. Most of our free time this weekend has been tied up with loads upon loads of laundry and just generally getting prepared for the week ahead. Quite a feat even when both of us are home every day. I knew I wasn’t going to have a lot of time to devote to our special meal together this week. No need for worry though, I just let the crock pot do the work for me. It’s the perfect way to turn nearly any cut of beef into tender, flavorful, shredded yumminess. Just right for filling a chimichanga. (Although this beef would be well suited to almost any Mexican inspired meal.)
Since I’m still trying to stick to some healthier goals I didn’t want to fry these chimichangas in oil, so I decided to bake them in the oven. Great decision. They were still crispy on the outside without soaking up any extra fat. Just a quick hit of cooking spray will do the trick. And by baking them you’ll also save a little time because you can pop all the chimichangas into the oven together.
I loved how great these chimichangas turned out. They’re truly delicious and really easy to put together. I’ll definitely be making these again and again — with or without the ocean view.
Beef Chimichangas
makes 8 chimichangas
2 pound beef chuck roast (or your favorite cut)
1 cup low sodium beef stock
1 teaspoon cumin
1 teaspoon chili powder
1 dried bay leaf
1 white onion, chopped
1 chipotle pepper packed in adobo (add a second if you like it spicy)
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 flour tortillas, burrito size
suggested toppings:
sour cream
cilantro
salsa
Place roast in a crock pot. Pour broth over top. Add the next 8 ingredients (cumin through pepper). Stir to combine. Cook 6-8 hours. While beef is still in the crock pot, shred with two forks. Stir beef to combine with juices, then remove and drain beef from crock pot and place into a bowl.
Preheat oven to 425 degrees. Heat tortillas in the microwave for 30 seconds to make them more pliable. Lay one tortilla flat on the worksurface. Place approximately 1/4 cup of beef down the center of tortilla. Fold each side toward center, then roll tortilla from top to bottom. Place on a baking sheet, seam side down. Repeat with remaining tortillas. Spray lightly with cooking spray – if you spray too much it will take longer to crisp. Bake for 5 – 10 minutes, until crispy on top, watching to prevent burning.
Serve warm with your favorite toppings and condiments.
An Our Family Eats original recipe
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These are unbelievable!! They have the perfect amount of crunch, I baked them for 10 minutes. My husband was really impressed with the flavor of the beef. And I just love Mexican food, plus the fact that this can cook while we are at work. I could eat this every week and be perfectly happy!! Thank you!