I got this recipe from one of my favorite cooking blogs, For the Love of Cooking. And I seriously feel like this is one of the best meals I have ever made! This beef shredded so perfectly after being in the crock pot all day, and tasted so delicious. I will definitely be making this again (and maybe soon).
Do you know the difference of a burrito and a chimichanga? A chimichanga is basically a burrito that is deep fried. Except we baked them, to avoid the excess fat. But we got the same results, a delicious crispy tortilla with some delicious moist meat inside.
These can be topped with any of your favorite things, we used sour cream and salsa, but lettuce, cilantro, pico de gallo, etc. would also be delicious.
1 1/2 lbs round roast (I’m not sure what kind of roast I used, it was just what we had in the freezer — also, I probably only used 1 lb)
7 oz can of whole green chiles
1 TBS chili powder
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp oregano
2-3 cloves of chopped garlic
1-2 cups beef broth
1 sweet yellow onion, sliced (the one who got was huge, so I only used about 1/2)
1 tsp olive oil
salt and pepper to taste
shredded cheddar cheese (we used a combination of cheddar and mozarella, cause its what we had)
1. Put roast, chiles, chili powder, salt, pepper, cumin, , oregano, garlic, and beef broth in crock pot.
2. Cook on low for at least 6 hours (I left it in for probably 8 or 9 hours with no problems)
3. Pre-heat oven to 400 degrees
4. Cook onions in saute pan with olive oil and a little salt and pepper, about 15 minutes, until soft.
5. Line a baking sheet with tin foil and spray with cooking spray.
6. Lay one tortilla on a plate.
7. Add a layer of cheese, then a spoonful or beef (with liquid drained), then a spoonful of onions.
8. Fold the end in and roll it up.
**9. Bake on sheet for 7- 10 minutes on each side.
** We pressed them in our panini press for a couple minutes first, so that they would hold their shape. And only baked them bout 5 minutes on each side.