Chimichangas
Cinco de Mayo wouldn't be the same without our Chimichangas!
Print Recipe
Ingredients
- 1 poblano pepper halved & seeds removed
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 3 pounds boneless chuck roast
- ¼ cup oil divided
- 1 cup beef stock
- 2 cups onion chopped & divided
- 2 cloves garlic grated & divided
- 2 plum tomatoes chopped
- 5 10-inch flour tortillas
- 1 cup Miceli's Mexican Style Cheese shredded
- 2 quarts oil
Instructions
- Preheat your oven to 450℉.
- Add the poblano to a foil-lined baking sheet, let it bake for about 10 minutes, and then chop it.
- Add the salt and pepper to the roast.
- Add 2 tablespoons of the oil to a Dutch oven over medium-high heat, and then add the roast.
- Let it cook for about 1 minute, turn it over, and then let it cook for another minute.
- Repeat this process once, and then reduce the heat to low.
- Add the stock, 1 cup of the onion, and 1 clove of the garlic, and then let it cook (covered) for about 2 hours.
- Shred it, and then reserve the cooking liquid.
- Add 2 tablespoons of the oil, the remaining onion, and the remaining garlic to a skillet over medium heat.
- Let the mixture cook for about 5 minutes, add the roast, and then let it cook for about 5 more minutes.
- Add the tomatoes, reserved liquid, and 1/2 cup of the poblano, and then let it cook for about 16 minutes.
- Divide it between the tortillas, add the cheese, and then roll them up.
- Add the remaining oil to a pot, bring it to 375℉, and then add the chimichangas.
- Let them cook for about 1 minute & 30 seconds, and then turn them over.
- Let them cook for about 1 more minute & 30 seconds, and then drain them.
Notes
Fold in the ends of the tortillas before rolling them to create the chimichanga look! Insert toothpicks throughout to secure them during cooking.