Eric suggested Chimichangas for Sunday dinner. I wanted to use something other than seasoned hamburger for the filling. I am getting bored with chicken so I opted for beef. I found a shredded beef recipe that worked perfectly. I changes it up a little bit. It really was simple and delicious.
Mexican Shredded Beef
1 large onion, chopped
1 large red pepper, cut into 1/2 inch slices
1 Tablespoon tomato paste
1 Tablespoon honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon ground coriander
1 teaspoon Tabasco sauce, or whatever hot sauce you enjoy
1 teaspoon Sriracha sauce
2 1/2 – 3 pound chuck roast
1 cup beef stock/broth
1. Preheat oven 300 degrees. (you could use a slow cooker too)
2. In a roasting pan or dutch oven (I used dutch oven), lay onions and peppers on bottom.
3. Mix tomato paste, honey, all spices and sauces. Rub over meat. (I rinse the roast with water. Pat dry with papertowels, rub mixture all over meat.)
4. Place meat on top of onions and peppers. Add stock/broth.
5. Cover pan/dutch oven with lid or aluminum foil. Place in oven and roast for 2-3 hours or until fork tender.
6. When done, use 2 forks to shred meat. You can take some or all of the peppers, onions and broth and mix with the shredded meat.
7. Use as filling for your chimichanga, taco, burrito, or a lettuce wrap.
4 – 10 inch flour tortillas
2 cups Mexican Shredded Beef (or seasoned hamburger, shredded chicken)
2 cups shredded Pepper Jack cheese
Enchilada Sauce (we use hot)
Vegetable Oil for frying
1. Heat vegetable oil, medium high to 350 degrees. (I used a 12 inch stainless steel fry pan. I filled half way with oil)
2. Lay out tortilla and fill with beef and cheese. Divide ingredients evenly.
3. Roll tightly as you would a burrito. I used a slurry (1 Tablespoon cornstarch, 2 Tablespoons water) along the edge to “glue” the bottom flap of the tortilla.
4. When you place the tortilla in the frying pan put the folded part on the bottom first. Fry until golden brown or for 3-4 minutes and flip over. If you put the folded part in first it will hold and not break open. (I tried to use a deep fat fryer with my first chimichanga. It blew up. Just use a frying pan or dutch oven.)
5. Serve with heated enchilada sauce.