Who's got a good beef chimichanga recipe

[BackHomePoke]

I'm going to try to make some beef chimichangas and looking for a good recipe for the spices. I've made some chicken chimi's a few times and somewhat made a blend myself. We made them the other day for Storm's birthday and they seemed to be a hit.

I took chicken breast and seasoned with garlic powder, cumin, and chili powder then grilled them. We cut them up mixed with enchilada sauce and cheese before rolling them up in a flour tortilla and deep frying them. We top them off with queso and sour cream. I've done this a few times and the family loves them and begs to make them again.

This time I want to do a shredded beef and looking how to season the beef. I'm thinking with a slow cook with some good blend of seasoning, the meat will be tender and moist enough that I wouldn't need the enchilada sauce with it. My kids, and my self, don't really like the chunks of tomatoes and peppers so we are looking for more of a blend of seasoning to do the trick. Are there any experts out there?

[JimBob]

I'm going to try to make some beef chimichangas and looking for a good recipe for the spices. I've made some chicken chimi's a few times and somewhat made a blend myself. We made them the other day for Storm's birthday and they seemed to be a hit.

I took chicken breast and seasoned with garlic powder, cumin, and chili powder then grilled them. We cut them up mixed with enchilada sauce and cheese before rolling them up in a flour tortilla and deep frying them. We top them off with queso and sour cream. I've done this a few times and the family loves them and begs to make them again.

This time I want to do a shredded beef and looking how to season the beef. I'm thinking with a slow cook with some good blend of seasoning, the meat will be tender and moist enough that I wouldn't need the enchilada sauce with it. My kids, and my self, don't really like the chunks of tomatoes and peppers so we are looking for more of a blend of seasoning to do the trick. Are there any experts out there?

One of my few serious moments, but "search" the recipe. Once you get the right word combo, you'll have an arse-pocket of recipes.

[BackHomePoke]

Yea I did the search and seen several but thought that there might be some experts on here that have made them before. I have a pretty good idea what to do that my family will eat. I was just looking for some suggestions on spices that I might not know of or a combination of them.

[BackHomePoke]

I must say that it was a success. It may not be authentic Mexican but I must say that it was as good as anything that I have gotten at a restaurant.

Here is what I did:
• Took a 3 to 3 ½ # chuck roast and coated it on both sides last night with minced garlic, onion powder, cumin, chili powder, placed it in a vacuum sealer bag, and placed in the refridgerator overnight.
• Put in a roasting pan tightly covered with foil and cooked at a slow, low temperature of 280 degrees for about 5 to 5 ½ hours.
• Took it out and placed it on a plate loosely covered with foil and let cool and rest for about 20 minutes.
• Took two fork and shredded the roast, (Did I mention that it was extremely tender?) and placed in a bowl with the beef broth that was left in the pan.
• Made up a batch of queso
• Took the burrito size flour tortilla and heated one at a time in a pan, it only takes about 15 to 20 seconds, you only want to heat it enough to make it pliable.
• Lay the tortilla out and lays a layer of shredded cheese, then shredded beef, then some more cheese. Take a little egg wash (this helps the tortilla stay closed) and brush along the edges and fold up and tuck over the edges.
• Placed in a deep fryer basket and lowered slowly into the grease. Don’t do it too quick because it will float and if you allow the bottom to start to fry a little, it will stay sealed up. Lower it the rest of the way in and let float, flipping it after a few minutes when it starts to brown. Cook both sides, remove and place on a cookie sheet and put in the oven to stay warm while you repeat and cook the rest.
• The size of roast yielded 11 chimichanga’s.
• Took the chimi and poured queso and sour cream over it and enjoyed

If you have never tried this, it’s not too hard just time consuming. It took me a little over an hour to fry the 11 chimi’s. Like I mentioned before, I made these with chicken and now beef and they are becoming a family favorite. My kids liked the beef but preferred the chicken. Myself, I liked the beef better. I didn’t use enchilada sauce in the beef because of the way I marinated it overnight and slow cooked. I think the kids liked the enchilada sauce and that’s why they liked the chicken.

[AnniePokely]

That sounds really good! I'm going to have to try this one. I've never made them.

You have a good recipe for the queso? I'd LOVE to have a recipe for the white queso that Mr OP used to bring to the tailgates. YummmEEE

[BackHomePoke]

Just the Velveeta and rotel. Sometimes I add some hot sausage to it. Nothing fancey.