Shredded Beef Chimichangas
Tender shredded beef, beans, and cheese wrapped in flour tortillas and cooked until crisp. Choose deep-fried, baked, or air-fried chimichangas, then freeze the extras for an easy dinner later
Equipment
- Air fryer
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon cayenne powder
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 ½ tablespoons all purpose flour
- 2 tablespoons Canola Oil plus additional for deep frying
- 3 lbs stew meat
- 2 yellow onions chopped
- 3 whole jalapeños chopped (remove white ribs and seeds for a milder filling)
- 3 cloves garlic minced
- 2 ¼ cups beef broth or more if needed
- ¼ cup red or white vinegar
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- ¼ cup fresh lime juice plus extra limes for garnish
- ½ cup chopped fresh cilantro plus additional for garnish
- 16 flour tortillas steamed
- 2 ½ cups shredded cheddar or Mexican cheese
Instructions
- 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 cup of the shredded meat mixture to the center of the tortilla and add some cheese.
- Fold the top and bottom edges about 1 inch over the filling. Starting at one side, roll the tortilla tightly until sealed. Place it seam-side down on a baking sheet and repeat with the remaining tortillas.
- 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.
- Lightly brush or spray the chimichangas with oil. Place them seam-side down in the air-fryer basket, leaving space between each one. Air fry at 350°F for 12–15 minutes, turning halfway through, until golden and crisp. Cook in batches as needed.
- Serve topped with lettuce, salsa, diced onions, pico de gallo, fresh cilantro, guacamole. Garnish with lime wedges.
Notes
• Keep the filling dry: Use a slotted spoon to drain the meat mixture well before filling the tortillas. This helps the chimichangas stay sealed and crisp.
• Warm the tortillas: Warm them between damp paper towels before rolling so they stay soft and do not crack.
• Adjust the heat: For a milder filling, remove the white ribs and seeds from the jalapeños before chopping.
• Freeze for later: Wrap uncooked chimichangas individually in plastic wrap, then aluminum foil. Place in a freezer bag and freeze for up to 4 months. Thaw overnight in the refrigerator before cooking.
• Store leftovers: Refrigerate cooked chimichangas in an airtight container for up to 3–4 days. Reheat in the oven or air fryer until hot and crisp.
