Combine the chili powder, cayenne, cumin, garlic powder, and flour in a small bowl. Set aside.
In a heavy soup pot or dutch oven, heat oil on medium high heat. Brown the stew meat in batches.
Without removing the meat, add the onions, jalapeños, and garlic. Saute for a few minutes.
Add the vinegar and the beef broth. Stir well and simmer for 2 hours covered.
When the meat is fork tender, remove to a cookie sheet using a slotted spoon and shred. Return the meat to the pot with the broth.
Add the beans, lime juice, and half the cilantro. Cook until heated through.
Preheat the oven to 250° and steam the tortillas by layering them with damp paper towels. Steam for about 10 minutes.
Place a tortilla on a flat surface. Using slotted spoon to drain the broth from the meat, place about 1/2 to 3/4 cups of the shredded meat mixture to the center of the tortilla and add some cheese.
Fold the top and the bottom of the tortilla about 1 inch over the meat mixture and then roll from one side. Place seam side down on a cookie sheet. Repeat steps 8-9 until all tortillas are filled and rolled.
To deep fry the chimichangas, heat about 1/2 to 1 inch of oil in a cast iron skillet to 350°. Starting seam side down, fry each chimichanga until golden brown about 5 minutes per side. Transfer fried chimichangas to a cookie sheet and keep warm in the oven at about 250°. Fry in batches until all chimichangas are golden brown.
To bake chimichangas, brush each chimichanga with a light coating of oil. Place on a cookie sheet seam side down and bake at 350° for 20-25 minutes flipping once half way through until golden brown.
To air-fry chimichangas, place the chimichangas seam side down in the air fryer and fry for about 12-15 minutes or until golden brown.
Serve topped with lettuce, salsa, diced onions, pico de gallo, fresh cilantro, guacamole. Garnish with lime wedges.
Yes, I usually need about 8-10 to feed my family of six (did I mention teen boys eat a TON!?!). However, I like to freeze them in packs of 4 for later. To freeze, wrap individually in plastic wrap and then tin foil. Place in a gallon sized zip lock bag and freeze for up to 4 months.To cook, defrost them in the fridge overnight and then cook as directed above.