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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