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Shredded Beef Chimichangas (Chimichangas de carne de res) recipe  Share this recipe on FacebookChimichangas is one of the favourite Mexican dishes that is tasty and very easy to make. A tortilla is filled with shredded or ground beef, chicken or pork together with other ingredients such as avocado, onion, tomato sauce, etc, depending on the recipe. The tortilla is folded like an envelope and then deep fried in vegetable oil, until crispy and golden brown on the outside. Chimichangas are served with shredded lettuce, salsa, guacamole and other condiments.
Preparation time: 30 minutes, Cooking time: 5 minutes, Serves: 4
Ingredients 1 lb. beef shoulder or similar cut
2 cloves garlic, halved
Salt and black pepper
1 chipotle chile
1 medium onion, finely chopped
1 avocado, skinned, seeded and chopped
4 large (12-inch) flour tortillas
To serve with
Guacamole
Sour cream
Red chile tomato sauce Directions Prepare the chipotle chile
Put the chipotle chile in a bowl and cover with hot water. Let stand for 15 to 20 minutes, drain water and chop finely. Set aside.
Cook the beef
Place the beef in a pot. Cover with water. Add the garlic and season with salt and black pepper. Bring to a boil over high heat. Reduce heat to minimum, cover and cook for 30 to 45 minutes or until the meat is cooked through.
Remove beef from the liquid and set aside to cool down. Shred it using your fingers or a fork. Use some of the cooking liquid to moisten the beef, if too dry. Add the finely chopped chipotle chile and blend well.
Prepare the chimichangas
Soften the tortillas by heating them up in the oven or microwave (do not overheat or they will become too soft to handle).
Place
1/4 of the shredded beef and chile mixture onto each tortilla. Top with 1/4 of the chopped avocado and 1/4 of the onion. Fold the tortilla like an envelope (making sure that the contents are secure - use woodden toothpicks to secure if necessary). Repeat the process for the remaining tortillas.
Fry the chimichangas, one at a time, for a few minutes on each side, until golden brown and crispy on the outside. Drain on paper towels.
Serve in individual serving dishes topped with the red sauce, sour cream and guacamole.
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