| | Directions |
- 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, garlic, onion, 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; shred and mix with pan juices.
- Preheat oven to 500 degrees F.
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Sprinkle with cheese. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9x13 baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with remaining cheese, sour cream and salsa.
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Prep Time: 3 hours
Cook Time: 10 minutes
Servings: 4
|  | | 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 cloves garlic , minced |
| - | | 1/4 cup onion , diced |
| - | | 2 tablespoons chili powder |
| - | | 1 teaspoon ground cumin |
| - | | 4 flour tortillas (8 inch) |
| - | | 3 tablespoons butter , melted |
| - | | 1 cup Monterey Jack cheese, shredded |
| - | | 1/4 cup sour cream |
| - | | 1/2 cup salsa |
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