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Chili Verde Beef Chimichangas Recipe

   
 

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     Chili Verde Beef Chimichangas

Category   Entrees - Maindishes
Sub Category   None
Servings   20

Ingredients
5lbs beef chuck roast (the flat kind- I had to buy 2 roasts to get 5lbs)
3 Tbsp shortening
3 onions, chopped
4 Tbsp flour
1 (4oz) can diced green chiles
2 (7oz) cans green chili salsa (I used Herdez Salsa Verde)
1/4 tsp garlic powder
2 tsp salt
1 tsp cumin
 
2 (10-count) packs taco size flour tortillas
2 or more cups vegetable oil, for frying

Instructions
Heavily season both sides of the roast(s) with salt and pepper. Sear both sides and all ends of the roast(s) in a hot pan. Place roast(s) into a large baking dish (13x9 inch pan.) Cook roast(s) in the pan covered with foil at 300 degrees Fahrenheit for 4 hours. (Do NOT add water to pan, the roast(s) will release their own juices.) Once meat is tender, drain and reserve juices, and shred the meat. Skim the fat off the top of the juices. Add juices back into the shredded meat and set aside.
In a LARGE saute pan, melt shortening and add the onions. Cook for 3-5 minutes until translucent. Add flour and stir to absorb liquid. Mix in green chiles, salsa verde, garlic powder, salt, and cumin. Cook until thick. Add meat mixture into the onion mixture and heat thoroughly. Fill tortillas with about 1/3 to 1/2 cup meat each & fold burrito style.
Heat vegetable oil in a large pot. Place chimichangas carefully seam side down into the oil and fry both sides until golden brown (approximately 45 seconds each side.) Allow to drain on a paper towel lined plate. Serve with sour cream, cheese, and hot sauce as desired.
Makes 18-20 chimichangas or about 9 cups of meat. Freeze extra meat (up to six months) in a zip-top bag for later use. Just re-heat, fill tortillas and fry.


Originally Submitted
7/30/2013





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