A-MAZ-ING!

I love sharing and receiving great recipe ideas from co-workers! It's always nice to try something new that you know another family really enjoyed. We tried this chimichanga recipe Monday night and LOVED it. It is super easy as well as super yummy. This recipe definitely gets a five out of five stars. Thanks, Jenn!

Shredded Beef Chimichangas

2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla (I ended up using more than that)
3 tablespoons butter, melted
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 cup salsa

DIRECTIONS:
1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about two hours. Allow to cool, then shred and mix with pan juices.
- What I did: I browned the meat, then added some broth and let everything simmer while I cooked super, cleaned up and gave Anthony a bath. The next morning I added all of the ingredients and the beef (I ended up using stew meat) to a crock pot and set it on low for the day. The meat was PERFECT and shredded easily with great flavor.

2. Preheat oven to 500 degrees

3. Brush both sides of each tortilla with melted butter. (A 1/2 cup was a perfect amount of butter.) Spoon shredded beef filling down the center of each tortilla. (Try using refried beans and cheese too.) Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9 x 13-inch baking pan.

4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream, salsa and the rest of the Mexican fixings.

This is SERIOUSLY good.
You will fall in love with the crunchy shell and a-maz-ing meat.
Try it and be impressed.