Crock Pot Shredded Beef For Chimichangas Recipes

BEEF CHIMICHANGAS

Steps:

• Pat the roast dry. Season it all over with 1 teaspoon salt and 1 teaspoon pepper, pressing to make sure it adheres.
• In a large heavy-bottomed skillet over medium-high heat (or using the Sear or Saute setting in your slow cooker), add the vegetable oil and swirl to coat the pan. Sear the roast until a golden brown crust forms on all sides, about 1-2 minutes per side. Set it aside.
• Add the onions, chipotle pepper, and diced chilies to your slow cooker. Pour in the broth, then stir in the cumin, chili powder, garlic powder, oregano, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and bay leaf. Transfer the roast to your slow cooker.
• Cook on low heat until the beef is tender and falling apart, about 6-8 hours.
• Remove the bay leaf, transfer the roast to a cutting board, and shred the meat with two forks. Season to taste with additional salt.
• If the tortillas were in the fridge, warm them in the microwave for 30 seconds to make them more pliable.
• Lay the tortillas on a clean work surface and fill them with about 1/2 cup of the beef mixture (making sure it's not too liquidy) and even portions of the cheese. Fold both sides over the meat and then roll the tortilla from the bottom, making sure to secure it tightly.
• Use toothpicks to secure the seam on each one so that it won't come undone while frying.
• In a heavy-bottomed saucepot or Dutch oven, heat about 6 inches of oil over medium heat until it reaches 375°F, or fill your deep fryer and allow it to preheat according to the manufacturer's directions. You'll know the oil is ready when you dip the handle of a wooden spoon in it and it bubbles immediately.
• Fry until the tortillas are golden brown and crispy, about 4-5 minutes. Using a slotted spoon, remove the chimichangas from the oil and place on a paper-towel lined plate to sop up any excess oil.
• Slice each chimichanga in half, and serve immediately with the sour cream, salsa, and cilantro.

SHREDDED BEEF CHIMICHANGAS

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

CROCK POT SHREDDED BEEF FOR CHIMICHANGAS

Steps:

• Place meat, diced onions, Rotel and beef broth in crock pot.
• Cook on low for 6-8 hours.
• When meat is cook, shred it.
• If continuing on to make chimichangas, follow recipe #28148.
• Enjoy!

CROCK POT SHREDDED BEEF

Steps:

• Trim chuck roast of any excessive fat.
• Place chuck roast in crock pot.
• Sprinkle dry Italian dressing over meat.
• Add water.
• Cover and cook on low for 8-10 hours.
• Use 2 forks to seperate and shred meat.
• Serve with mashed potatoes, veggies and crispy rolls.
• Also makes great sandwiches, with or without barbeque sauce. Freezes very well.