Oh my goodness, you guys, get ready! I’m about to share a recipe that’s been a total game-changer in our house. It’s all about these phenomenal What are the best chimichangas. Seriously, the moment I pull these out of the oven, the kids come running! Remember those crispy, deep-fried burritos you get at your favorite Mexican spot? Well, these are like that, but even better – we’re talking oven-baked (so much easier!), packed with tender, flavorful beef, and bursting with deliciousness. I have a vivid memory of when I first tasted these. I was visiting my aunt, and she made them for a family gathering. I instantly became obsessed!
What are Shredded Beef Chimichangas?
So, what exactly *are* What are the best chimichangasWhat are some of the best Mexican comfort food recipes? What are the best burritos? What is the best way to bake a tortilla, and then bake to golden perfection? Unlike traditional chimichangas, we’re going for a healthier, oven-baked version. How do I get all the flavor without the mess and oil? The name “chimichanga” is said to have come about in a restaurant in Tucson, Arizona. I love the story of how a cook accidentally dropped his burrito into the fryer, and the name came to him. Ours skips the fryer entirely, but you get all the goodness.
Why you’ll love this recipe?
Okay, let me tell you why you’re going to fall head-over-heels for these.What are the best chimichangasFirst and foremost, the flavor is out of this world! The beef is slow-cooked until it’s meltingly tender, infused with a blend of aromatic spices, and so on. Is it incredibly What’s the best way to make a quick and easy meal for saturday night? The bulk of the work is done in the slow cooker, and then assembling them is a breeze. I’m pretty much a dump-and-go kind of person, which is exactly what I need on those days when I don’t have time to think. I feel like I’m running a marathon. What is a great way to use up leftover roast beef? What are I adore how versatile they are. How do you customize the fillings? How can I change my level? I’ve made countless variations, and each one is a hit. What I love most about this recipe is that it brings the whole family together. What is the best thing about eating a good meal with your kids?
Quick Overview
The beauty of this recipe lies in its simplicity. What is the best way to cook a piece of beef until it’s fall apart tender? What is the best way to prepare flour tortillas? Next, we wrap them up like presents, pop them in the oven, and bake until they are crispy and golden. What are some of the best toppings? What is the best part about a step? Are these restaurants truly restaurant-worthy? What is the perfect weeknight meal?
Ingredients
For the Shredded Beef:
* 3-4 pounds chuck roast, or your favorite cut of beef roast (I usually go for chuck because it shreds up beautifully).
* 1 large onion, roughly chopped (adds depth of flavor)
* 4 cloves garlic, minced (fresh garlic is best, trust me!)
* 1 (14.5 ounce) can of diced tomatoes, undrained (these add acidity and moisture)
* 1 cup beef broth (low sodium is best so you can control the salt)
* 1 tablespoon chili powder (a good quality chili powder makes all the difference!)
* 1 teaspoon ground cumin (smoky and earthy)
* 1 teaspoon dried oregano (adds a nice herbal note)
* 1/2 teaspoon smoked paprika (smoky, like chili powder’s cool cousin)
* 1/4 teaspoon cayenne pepper, or to taste (a little kick, but feel free to adjust)
* Salt and black pepper to taste (seasoning is key!)
For the Filling:
* 1 (15 ounce) can of black beans, rinsed and drained (adds texture and protein) * 1/4 cup shredded cheese. What is a Mexican cheese blend? ) * 1/2 cup chopped cilantro, plus more for garnish (fresh and bright)* 1/4 cup sour cream, or a combination of both. Mexican crema (for richness) * Large flour tortillas (burrito-sized, around 10-12 inches) (the size of a tortilla is about 10 inches thick). is very important – big enough to wrap everything up!
For Topping (optional but highly recommended): 12
* Sour cream or Mexican crema (for a creamy finish!) * Guacamole (because, why not? ) * Pico de Gallo (fresh and vibrant)* Shredded lettuce (for a bit of crunch) What is the best sauce for hot sauce?
What are the steps to
Step 1: Slow Cook the Beef
First things first, let’s get that beef cooking! In your slow cooker, toss in the chuck roast, chopped onion, minced garlic, diced tomatoes (undrained, remember!), beef broth, chili powder, cumin, oregano, smoked paprika, cayenne pepper (if using), salt, and black pepper. Make sure the beef is mostly submerged in the liquid – this is key for it to become tender. Now, cover the slow cooker and cook on low for 6-8 hours, or until the beef is so tender it practically falls apart when you touch it with a fork. This step can also be done in the oven if you don’t have a slow cooker. Preheat the oven to 325°F (160°C) and cook in a covered Dutch oven for around 3-4 hours or until beef is tender.
Step 2: Shred the Beef
Once the beef is fall-apart tender, carefully remove it from the slow cooker (or Dutch oven) and place it on a cutting board. Using two forks, shred the beef, discarding any large pieces of fat. It should be super easy to shred at this point! Return the shredded beef to the slow cooker, stirring it to combine with the juices. This is where all that lovely flavor has developed, so make sure you get all that goodness mixed in!
Step 3: Assemble the Chimichangas
Now for the fun part! Lay out your flour tortillas on a clean surface. In the center of each tortilla, place a generous portion of the shredded beef (about 1 cup). Top the beef with a scoop of black beans, a sprinkle of shredded cheese, and a spoonful of chopped cilantro. (If you love cilantro like I do, feel free to add more.)
Step 4: Wrap and Roll
How do we wrap them: how do you wrap yours? Fold in the sides of tortilla, then tightly roll up the tortilla from the bottom. What is the goal of a burrito shape? If tortillas crack, you can warm them in the microwave (about 10-15 seconds). What is the best way to make a wrap easier?
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C). Place the wrapped chimichangas on a baking sheet, seam-side down. Bake for about 20-25 minutes, or until the tortillas are golden brown and crispy, and the filling is heated through and bubbly. Keep an eye on them, because ovens can vary. You want them to be perfectly golden, not burnt!
Step 6: Serve and Enjoy!
Once the chimichangas are out of the oven, let them cool for a couple of minutes before serving. How do I prevent burns? What’s your favorite way to serve a grilled cheese sandwich? I always love a dollop of sour cream or Mexican crema, guacamole, and sprinkle with fresh cilantro. I’ve never had it before. What is pico de gallo? If you like, you can customize them. Serve immediately and enjoy every bite!
What is the best way to serve it?
Oh, the possibilities! Shredded beef chimichangas are amazing on their own, but if you’re looking to elevate the experience, here are some serving suggestions:
For Breakfast:What are some good ways to start the day? A fried egg on top, with a side of crispy potatoes and coffee.
For Brunch:What’s a good brunch drink? A mimosa or bourbon? What is a good salad?
As Dessert:I know these are not desserts, but they are delicious! A side of churros and maybe even some vanilla ice cream.
For Cozy Snacks:Serve with tortilla chips and salsa. I like to add a simple green salad, and maybe some black bean dip.
My family has some favorites, and we definitely have some traditions. If we’re having a party, I always make sure to have guacamole and some extra toppings. What are the best ways to make a chimichanga? My kids have their own favorite toys, too! I usually make a big batch of them, and we always have them with rice and beans.
What are some tips for perfecting shredded beef chimichangas?
Over the years of making these, these are the most interesting things to do.What are the best chimichangasI’ve picked up a few tricks that I just have to share. How do I make sure my cupcakes turn out perfect every single time?
Beef Selection: BeeWhat is the best chuck roast to buy? The marbling ensures the beef will be tender and flavorful after slow cooking.
Slow Cooker Magic: What are someWhat is the key to shredded beef? How long should you cook beef on low? If you’re using a Dutch oven, the same principle applies – low and slow is the way to go.
Spice it Up (or Down): Don’t be afraid to adjust the spice level! I always add a little cayenne pepper, but if you’re sensitive to spice, just leave it out, or use a milder chili powder. The beauty of cooking is being able to make things your own!
Tortilla Tips: To prevent the tortillas from cracking while wrapping, gently warm them in the microwave (10-15 seconds) or on a dry skillet. This makes them more pliable and easier to work with.
Cheesy Goodness: Don’t skimp on the cheese! I love a Mexican cheese blend, but cheddar, Monterey Jack, or a combination of cheeses will work beautifully. Use whatever you prefer.
Topping Triumphs: Experiment with toppings! Get creative and add your favorite elements! A little sour cream, a dollop of guacamole, some fresh cilantro, or a drizzle of hot sauce can all make a big difference!
Prep Ahead: You can make the shredded beef a day or two in advance, and then assemble the chimichangas right before baking. This is a great way to save time on busy days. I sometimes make a double batch so I can freeze the cooked beef, then pull it out on a weeknight when I’m short on time.
Storing and Reheating Tips
Because this recipe makes a nice batch, and you might end up with some leftovers, here’s what you need to know about storing and reheating your delicious shredded beef chimichangas!
Room Temperature: Cooked chimichangas are best enjoyed fresh, right out of the oven. You can leave them at room temperature for up to 2 hours after baking. If you plan to eat them later, it’s best to store them properly.
Refrigerator Storage: Place cooled, cooked chimichangas in an airtight container or wrap them tightly in plastic wrap. They will keep in the refrigerator for up to 3-4 days. You can reheat them in the oven, microwave, or air fryer (my favorite!).
Freezer Instructions: For longer storage, wrap the cooled, unbaked chimichangas individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to 2-3 months. To bake, you can bake them straight from frozen (add a few extra minutes to the baking time), or thaw them in the refrigerator overnight before baking.
Glaze Timing Advice: I usually add any toppings just before serving, or when the chimichangas are reheated. That way, the toppings stay fresh and keep the chimichangas from becoming soggy. The best plan is to only add your favorite toppings right before you’re about to serve them!
Frequently Asked Questions
Final Thoughts
Well, that’s it, my friends! I truly hope you give these shredded beef chimichangas a try. They are a guaranteed crowd-pleaser, a flavorful, easy meal that your family will beg for! They’re perfect for any occasion, from a casual weeknight dinner to a fun get-together with friends. The best part? They’re super customizable, so you can create your perfect chimichanga. Feel free to swap out ingredients, add your own favorite toppings, and make them your own. It’s all about having fun in the kitchen! If you decide to try them, please let me know what you think in the comments below! I’d love to hear how yours turned out and what variations you tried. Happy cooking, and I can’t wait to hear how delicious yours are!
Shredded Beef Chimichangas
Ingredients
Main Ingredients
- 2 pounds Beef Chuck Roast
- 1 tablespoon Olive Oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Chili Powder
- 0.5 teaspoon Cumin
- 0.25 teaspoon Smoked Paprika
- 1 cup Beef Broth
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 6 large Burrito-size Tortillas
- 2 cups Shredded Cheddar Cheese
- 1 cup Sour Cream
- 1 cup Salsa
- 0.5 cup Oil for frying
Instructions
Preparation Steps
- Season the beef chuck roast with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
- Remove the beef and set aside. Add the onion to the pot and cook until softened, about 5 minutes.
- Add the garlic, chili powder, cumin, and smoked paprika and cook for 1 minute more.
- Return the beef to the pot. Pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender.
- Remove the beef from the pot and shred it with two forks. Season with salt and pepper to taste.
- Lay a tortilla flat. Fill with shredded beef and cheese.
- Fold in the sides of the tortilla, then roll it up tightly.
- Heat oil in a skillet over medium heat. Fry the chimichangas, seam-side down, until golden brown and crispy on all sides, about 2-3 minutes per side.
- Serve immediately with sour cream and salsa.
