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Shredded Beef Chimichanga Recipe

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    Source: www.cooking-mexican-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. 3lb. chuck roast, trimmed of all visible fat

    3. 1 can diced tomato with basil, garlic and oregano

    4. 1 green bell pepper, chopped

    5. 1 red onion, finely chopped

    6. 1 cup red wine

    7. 1 1/2 cups beef or chicken broth

    8. 5 cloves garlic, minced

    9. 1 - 4.oz. can diced green chile, Ortega brand 1 tsp. oregano

    10. 16 flour tortillas, fajita or regular size

    11. vegetable oil for frying

    12. 1 lb. of shredded mild cheddar or Mexican cheese blend

    Instructions Jump to Ingredients ↑

    1. Trim roast of all fat and cut into large chunks, say 1 by 3 inches. In a large frying pan, heat 1 tablespoon of vegetable oil over medium high heat. Brown the meat.

    2. You may have to turn the heat up when you first add the meat. As the pieces brown, remove them and place in a stock pot.

    3. Place the next 8 ingredients in the stock pot. Cook on low heat, simmer, with the lid on, for 2 1/2 hours.

    4. Remove the roast chunks and place on cutting board and shred the meat with two forks. Place the shredded beef back into the pot with the juice and keep warm.

    5. In a frying pan, heat 1 1/2 inches of vegetable oil to medium high heat. Heat two flour tortillas (fajita or regular size) in the microwave for 35 seconds on low. You want to heat the tortillas so they are soft enough and they won't break when folding.

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