Ingredients:

  • 2 lbs Chuck Roast, trimmed
  • 1 medium Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 2 cups Beef Broth (low sodium)
  • 1 (4 oz) can Diced Green Chiles, drained
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, to taste
  • 5 cups Monterey Jack Cheese, shredded
  • 6 Large Flour Tortillas (Approx. 10-inch)
  • 4 cups Vegetable Oil, for frying
  • 2 Tbsp All-Purpose Flour (Optional Binder)
  • 3 Tbsp Water (Optional Binder)

Instructions:

  1. Season the beef liberally with salt and pepper. Sear the beef chunks in a hot skillet until nicely browned on all sides.
  2. Transfer beef to a slow cooker/pot. Add onion, garlic, broth, cumin, oregano, and green chiles. Cook on LOW for 6-8 hours, or until easily shredded with a fork.
  3. Remove beef, shred it finely, and return it to the cooking liquid to soak up flavour. Drain excess liquid, ensuring the beef is moist but not wet. Once cool, stir in the shredded Monterey Jack cheese.
  4. If using the optional binder, whisk 2 Tbsp flour and 3 Tbsp water until a thick, smooth paste forms.
  5. Lay a tortilla flat. Spread a thin layer of the beef/cheese mixture across the lower two-thirds of the tortilla. If using the paste, brush the top and side edges lightly.
  6. Fold the left and right sides inward over the filling. Tightly roll the tortilla upwards from the bottom edge, ensuring a snug seal. Repeat for all 6.
  7. Heat the vegetable oil in your deep pan to 350°F (175°C). Carefully place 2-3 chimichangas into the hot oil, seam-side down initially, using tongs.
  8. Fry for 3–4 minutes per side until deeply golden brown and crispy all over. Remove promptly and place immediately onto a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt while hot.