Shredded Beef Chimichanga

Get ready for a crispy, cheesy delight! These Shredded Beef Chimichangas are stuffed with tender, seasoned beef, gooey melted cheese, and a hint of spice, all wrapped in a golden, crispy tortilla. Perfect for when you want a little crunch and a whole lot of flavor in your life!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1.5 lbs. beef chuck roast, cut into large chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup beef broth
• 1/2 cup tomato sauce
• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, sliced
• 1/2 cup fresh tomatoes, chopped

Directions

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 diced onion and 3 minced garlic cloves, sautéing until fragrant, about 3 minutes. Add 1.5 pounds of beef chuck roast, cut into large chunks, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika.
2. Pour in 1 cup of beef broth and 1/2 cup of tomato sauce. Bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5 hours, or until the beef is tender and can be easily shredded with a fork. Once cooked, remove the beef and shred it using two forks. Return the shredded beef to the pot and mix with the cooking juices.
3. Preheat your oven to 400°F (200°C). Lay out 4 large flour tortillas on a clean surface. Spoon a generous amount of the shredded beef mixture into the center of each tortilla, then top with 1/2 cup of shredded cheddar cheese per tortilla. Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
4. Place the rolled chimichangas seam side down on a baking sheet lined with parchment paper. Brush the tops of the chimichangas with melted butter or olive oil. Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy.
5. While the chimichangas are baking, prepare the toppings. In a small bowl, mix 1/2 cup of sour cream with 2 tablespoons of chopped fresh cilantro and the juice of 1 lime. Slice 1 avocado and chop 1/2 cup of fresh tomatoes.
6. Remove the chimichangas from the oven and let them cool slightly. Serve them hot, topped with a dollop of cilantro lime sour cream, avocado slices, chopped tomatoes, and a sprinkle of fresh cilantro. Enjoy the crunch and savor the flavors!