Shredded Beef Chimichangas

What You'll Need:

Shredded Mexican Beef Vegetable Oil Large Yellow Onion Green Chilies All-Purpose Flour Table Salt Ground Cumin Garlic Powder Green Chili Salsa    or Salsa Verde Beef Broth Flour Tortillas

Start by heating a little oil in a very large skillet or pot over medium-high heat. Add chopped onions to the hot oil and cook for 3-4 minutes until they begin to soften.

Then, add the diced green chilies and sauté for another minute. This base will give your chimichangas a rich, aromatic foundation.

Next, sprinkle the flour, salt, cumin, and garlic powder over the onions and chilies.

Cook for another minute, stirring constantly to combine, and prevent any burning.

Add the shredded beef, green chili salsa, and beef broth to the skillet. Stir occasionally and let it cook for about 5 minutes. Taste and adjust the seasoning with salt if necessary. Once done, remove from heat.

Warm the flour tortillas in the microwave between two damp paper towels for one minute to make them pliable. Place ¾ to 1 cup of the beef mixture on each tortilla, depending on the size of your tortillas.

Fold both sides of each tortilla toward the middle.

Next, fold the bottom side over and roll them up tightly, ensuring the filling is completely enclosed.

Secure each chimichanga with a toothpick or two to hold everything together during frying.

Repeat with remaining tortillas and shredded beef.

Fry in batches of 2-3, carefully placing the chimichangas into the hot oil seam side down.

Cook, turning occasionally, until they are browned and crispy all over, which usually takes about 4-6 minutes.

Once fried, remove the chimichangas from the oil and let them drain on a wire rack lined with paper towels. This step helps to remove any excess oil, keeping them crispy.

Make sure to remove all toothpicks before serving on a platter or individual plates.

And to have a truly authentic Mexican restaurant experience, you could serve Spanish rice and refried beans on the side!

I make these Shredded Beef Chimichangas almost every year for Cinco de Mayo! I like to top them with shredded lettuce, cheese, tomatoes, sour cream and guacamole, but you might also put out salsa or pico de gallo, or serve Colorado sauce or salsa verde.

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