I have a soft spot for a good Chimichanga. Starting when I was a kid, we would go to Cafe Delicias in Auburn and enjoy their amazing shredded beef Chimichangas. Years have gone by and I have never considered trying to make them at home. Then one fateful day while browsing Pinterest I stumbled across a recipe from Jam Hands for homemade Chimichangas. It was on! Plus this is another great way to use leftover meat from my favorite Slow Cooker French Dip recipe.
- 2 cups shredded beef (I used left over meat from making crockpot french dip sandwiches)
- 14.5 ounces diced tomatoes with jalapeños
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 2 large flour tortillas
- Cooking oil
- Shredded cheddar & mozzarella
- Pickled jalapenos
- Sour cream
In a small saucepan, combine shredded beef, diced tomatoes, garlic powder, chili powder and cumin. Heat over medium high heat until warmed through and boiling, about 10 minutes.
Remove from heat. Strain out excess liquid.
Place a handful of the grated cheeses down the center of each tortilla.
Next add a heap of the meat mixture.
Now the tricky part, folding the tortilla into a nice tight packet. This is best explained in photos.
Secure with toothpicks.
Heat oil in a large skillet over medium-high heat. Place the Chimichangas into the pan, folded side down first. Cook for about 5-10 minutes, or until nicely browned.
Flip and repeat on the other side.
Remove from the pan onto paper towels to absorb the excess oil before serving.
Before serving, top with a sprinkle of grated cheeses, sour cream, guacamole and jalapeños. Soooo good!! Enjoy