Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
Servings:
4
Ingredients
Directions
Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.
Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.
Preheat the oven to 500 degrees F (260 degrees C).
Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9×13-inch baking pan.
Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.
Nutrition Facts (per serving)
| 714 | Calories |
| 47g | Fat |
| 36g | Carbs |
| 38g | Protein |
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