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Do you ever go out to dinner and think to yourself “my version tastes better”? That happened to me last week when my mom and I went out to dinner. This is Arizona, I was expecting authentic, mind blowing Mexican food….but that’s not what we got! I ordered the Shredded Beef Chimichangas, like I always do, and it’s hard to describe what arrived at the table…..
The menu said “beef tips”, which is usually little chunks of beef, but they were strips the size you would get in fajitas. I asked before hand what type of “sauce” that they serve on their chimichangas. It is varies in different restaurants, but is usually a cheese sauce or Salsa Verde. He said it was indeed Salsa Verde….yeah, not cheese sauce. Imagine my surprise when my chimichanga arrived covered in beef gravy!!! Um, what? The Salsa Verde was in a bowl on the side. Um, what? Okay, whatever, let’s see how this tastes…..total disappointment! 🙁
My Shredded Beef Chimichangas are stuffed with tender, juicy Mexican Shredded Beef and Queso Fresca {or Monterrey Jack} cheese. The meat is cooked with onions, garlic, chilies, and tomatoes, then topped off with lime juice and cilantro. Their version was half beef strips and half onion slices. No chilies, no tomatoes, no flavor other than the onions. Um, what?
So let me show you how to make proper Shredded Beef Chimichangas, because I apparently feel that I am some kind of expert on the subject, LOL
How to make Shredded Beef Chimichangas:
Heat 1-inch of oil to 350 degrees in a large pot / Dutch oven.
Place a tortilla on a work surface. Fill with shredded beef and cheese…..
I used maybe 3/4’s of a cup of beef filling, and a couple of Tablespoons of cheese. Next time I will measure. 😉
Fold over the first two sides, then fold over the third side and roll into a burrito shape. Roll tight enough to hold the filling inside, but not tight enough to break the tortilla…..
Place chimichanga into the hot oil SEAM SIDE down. Fry until golden brown and flip over the the other side…..
You can fry two at a time, just keep an eye on them. Remove from oil and drain on a stack of paper towels.
Top as desired and serve immediately…..
I was planning on making homemade Salsa Verde, but the store was sold out of tomatillos! This has not been my week, lol So I grabbed a jar of Herdez Salsa Verde because the ingredients listed on the jar, were the same as the recipe…score!
You may also like to top your chimichangas with Queso Blanco Dip/Cheese Sauce, Guacamole, Pico de Gallo, shredded lettuce, and sour cream/Greek yogurt.
And of course, no Mexican meal would be complete without Mexican Rice and Refried Beans. {I still need to post those} and a Frozen Margarita or Classic Margarita…..
Sadly, the margaritas at the restaurant tasted like Lemon Pledge!! Not that I go around licking my furniture or anything, but you know that bitter, fake lemon flavor in cheap margarita mixes…No Bueno!!
Notes:
- The Mexican Shredded Beef takes hours to make {but totally worth it}. Prepare the meat ahead of time and store in the refrigerator until ready to make your chimichangas.
- Reheat filling in the microwave before wrapping in the tortillas, it won’t have time to heat thoroughly in the oil.
- If you only need a couple of chimichangas, the filling is also perfect for tacos, burritos, and enchiladas.
They did make a really good Flan…but I will still not be going back, lol
Enjoy!!
Shredded Beef Chimichangas
Ingredients
- 8 cups Mexican Shredded Beef that is a guess on the amount
- 8 flour tortillas burrito size
- crumbled or shredded cheese
- Toppings salsa verde, pico de gallo, sour cream, lettuce
- oil for frying
Instructions
- Heat 1-inch of oil to 350 degrees in a large pot / Dutch oven.
- Place a tortilla on a work surface.
- Fill with shredded beef and cheese.
- Fold over the first two sides, then fold over the third side and roll into a burrito shape. Roll tight enough to hold the filling inside, but not tight enough to break the tortilla.
- Place chimichanga into the hot oil SEAM SIDE down. Fry until golden brown and flip over the the other side.
- Remove from oil and drain on a stack of paper towels.
- Top as desired and serve immediately.
Notes
- Mexican Shredded Beef recipe - about 3 1/2 hours to prepare
- Instant Pot Mexican Style Shredded Beef recipe - about 1 1/2 to 1 3/4 hours to prepare.
This was a very fun post to read. You’ve got me smiling this morning… who needs to spend calories on lemon pledge LOL? Your recipe sounds delicious, and I’ll give it a try:)
What a disappointing dining out experience. But your recipe sounds fabulous. Thanks for partying with us on Creative K Kids Tasty Tuesdays.
Delicious meal & gorgeous pictures! I wanted to pop by and do some extra sharing and also let you know I’ll be featuring it this week on #FoodieFriDIY – stop by and share again soon!
Would this work with corn tortillas??
I wouldn’t think so, Erin. Corn tortillas are a lot smaller, and not as pliable. You could always just roll corn tortillas around the meat and make Taquitos. 🙂