I only have one weekday off. The crock pot is a vital source to get dinner out on time. This recipe
requires a little prep work that can be the morning of or the night before. Then the crock pot does the rest. When you come home all to do is shred some of the meat, assemble, and fry into the best thing you have ever tasted! The meat would also work well in enchiladas.
Look for a chuck roast that has a pretty low fat content. I found mine at Meijer's. Also I am using a chili seasoning from my local Hispanic grocery store. The chili's in adobo can be portioned out into two per bag and frozen. They go great in tortilla soup or in other Mexican dishes.
Crock Pot Chunky Beef Chimichangas
3lbs chuck roast trimmed of fat and cut into 1 inch thick cubes.
2 chilies in Adobo cut into pieces
2 TBSP chili powder
1 tsp. Italian Seasoning
1 tsp salt
1 tsp Cumin
1/2 tsp pepper
flour for dusting
2 TBSP oil
15 oz can tomato sauce
1 onion diced
1 clove garlic minced
For the Assembly
1 can refried beans
1 cup shredded taco cheese
For the Frying
1 block Crisco Shortening or enough oil to go halfway up a skillet 2"
Dust the cut chuck roast and season with a pinch of salt and pepper. Heat the oil in a frying pan and brown the roast on all sides. Add to the crock pot. Saute the onion in the frying pan for a few minutes. Move to the crock pot. Add the tomato sauce, garlic, salt, pepper, Cumin, and seasonings. Add the chilies and the crock pot a mix. Cook on low for 8 hours. Taste for seasoning. You may add more salt or chili powder if you wish.
Remove meat with a slotted spoon to a glass bowl. Reserve the liquid for a sauce. Shread some of the meat with a fork. Leave some of the pieces chunky. To each tortilla add two tablespoons of beans and two table spoons of meat. To each add one pinch of cheese. Fold in each side and then roll until it looks like a burrito. Melt the shortening until hot and fry the chimi's on each side unitl brown. Serve with sour cream, the remaining sauce, and avocado's.