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Growing up, this was one of my favorite meals. My mom didn't make it very often because it is kind of a time intensive recipe, but when she did, my siblings & I ate our fair share. My sis, in particular, would ask for this every year on her birthday & I know we had it for her loftier school graduation besides. Three of the iv of us kids accept birthdays in July & I am the last altogether in July so when my sister asked for this on her birthday (at the beginning of the calendar month) I could have this tasty meal earlier in the calendar month & another one of my favorites on my own birthday.

The meat for this is so tender, juicy & full of flavor from the green salsa & chiles. This is my kickoff time making it on my ain. Information technology wasn't difficult, but grueling waiting for the meat to be ready because it smells and so practiced! Information technology does take some time to shred & ready the balance of the meat mixture, only it makes a TON of meat. Nosotros can split this into thirds for our picayune family of 4 & freeze the other two-thirds for two other meals later on.

I just cannot say enough almost how good this meat is. Then tender, so moist & robust. You have got to try it. Admittedly, easily down, the best chimichanga meat! It truly is a treat & is perfect to make even just once a year for Cinco De Mayo! Endeavor it!

Ingredients

  • 5 lbs beefiness chuck roast (the apartment kind -- I had to buy ii roasts to get 5 lbs)
  • salt and pepper, to taste
  • iii Tbsp shortening or kokosnoot oil
  • 3 medium onions, chopped
  • 1/four cup all-purpose flour
  • i (4oz) can diced green chiles
  • 14-sixteen oz light-green chili salsa (I used Herdez Salsa Verde)
  • i tsp garlic powder
  • ii tsp salt
  • 1 tsp cumin
  • 2 (10-count) packs taco size flour tortillas
  • 2 cups+ oil (canola/vegetable), for frying

Instructions

  1. Heavily season both sides of the roast(s) with salt and pepper. Sear both sides and all ends of the roast(south) in a hot pan. Place roast(s) into a big baking dish. (13x9-inch pan)
  2. Melt roast(southward) in the pan covered with foil at 300˚F for 4 hours. (Do Not add together h2o to pan, the roast(due south) will release their own juices.)
  3. In one case meat is tender, drain and reserve juices, and shred the meat. Skim the fat off the top of the juices. Add juices dorsum into the shredded meat and set aside.
  4. In a LARGE sauté pan, melt shortening/coconut oil and add together the onions. Melt for v minutes or until soft and translucent. Add flour and stir with onions for 1 minute. Mix in green chiles, salsa verde, garlic powder, salt, and cumin. Cook until thick. Add meat mixture into the onion mixture and oestrus thoroughly.
  5. Make full tortillas with about ⅓ to ½ cup meat each and fold burrito way.
  6. Oestrus oil in a large pot. Place chimichangas carefully seam side down into the oil and fry both sides until aureate brown (approximately 45 seconds each side.) Allow to bleed on a paper towel lined plate. Serve with sour cream, cheese, and hot sauce as desired.

Notes

  1. TO FREEZE: You tin can freeze half of the meat in an airtight zip-top freezer purse. To utilize, thaw meat in the fridge overnight, re-heat thoroughly on the stove-top/microwave (add beefiness broth/water if needed), fill tortillas, and fry/cook/bake.
  2. SLOW COOKER: Cook meat on low for 10-12 hours. Follow other instructions every bit written.
Diet Information:

Yield: xviii Serving Size: 1 chimichanga
Amount Per Serving: Unsaturated Fat: 0g