Monday, May 23, 2016

# beef # Chimichangas

Crockpot Monday: Chimichangas

1.5 pounds top round
salt and pepper
1/2 cup water
1 T dried minced onion, or 1 diced fresh onion
*1 can tomatoes and chiles--drained
*1 can diced tomatoes--drained
burrito-sized tortillas, and whatever toppings your family likes


In the morning:

Salt and pepper your meat on all sides. Plop it into the crockpot and cover with 1/2 cup of water. Cook on low all day---I cooked this for 8 hours.

After your meat has cooked, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.
Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.

Add the can of drained diced tomatoes and drained tomatoes and chiles.

Turn your crock to high to warm everything up.

Prepare your toppings.

When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.

Take a steamed tortilla and plop a spoonful of meat in the center. If you use too much meat, it won't fold correctly. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.

Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.

Top with cheese, salsa, sour cream, and guacamole.


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