Shredded Beef Chimichangas

Yesterday at lunch while I was enjoying some leftovers three people asked for this chimi recipe. It's super easy to make and tasty too! If you like Mexican food, like me, this one will be an instant favorite.

Ingredients

• 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
• 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 2 hours. Allow to cool, then shred and mix with pan juices. (NOTE: I don't really follow these directions. I just put everything in a crock pot and leave it cook; it turns out great!)
   
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan. (NOTE: We add refried beans and shredded cheese too.)
   
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.