This is one of my mother-in-laws great recipes! We like to make these all the time. The fried shell give a great texture with moist meat inside.
Makes 8 Chimichangas
- 2 1/2 – 3 pound beef roast (I use chuck or arm)
- 1 1/2 cups water
- 1 teaspoon garlic, crushed
- 2 tablespoons chili powder
- 1 tablespoon vinegar
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cans green chilies
- 1 large onion (optional)
- 1 28 once crushed tomatoes
- 3 cups picante sauce (if we don’t have picante, we use salsa)
- 8 – 10 inch tortillas
- oil for frying
- 8 ounces shredded sharp cheddar cheese
Put all the ingredients for the filling in the slow cooker. Cook on low for at least 8 hours.
Once the meat is fork tender, shred and leave in the juice until getting ready to fry.
Add picante sauce (or salsa) and crushed tomatoes to a medium pot over medium heat. Once hot, reduce heat and keep warm for serving.
If frying the chimichangas right away, move the meat from the juice and place in a bowl. Add 1/2 cup of the sauce to the meat and stir.
Warm up a few tortillas at a time in the microwave. Take enough meat for one chimichanga and press out most of the liquid. I use a slotted spoon or large fork. You want to get out most of the moisture so that the tortilla does not fall apart and to avoid splattering. Place the meat in the center of the tortilla and roll up. Repeat for as many chimichangas as desired. This recipe makes approximately 8.
Set any extra meat aside. It freezes great for another day.
In a large skillet (sometimes I use a large pot to keep oil from splattering on the stove), add 1/2 inches of cooking oil and place on medium heat. Once oil is hot, fry the chimichangas until browned on both sides. Be careful to make sure no moisture is coming out of the chimichangas before placing in hot oil to avoid splattering.
Once browned on both sides, remove from oil and place on a heat safe plate.
Let rest for 5 minutes before serving.
When ready to serve, top each chimichanga with sauce and cheese.