How to Cook Beef Chimichanga in an Instant Pot
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11/04/2003
This came out great, but I changed it upwardly a bit. I used 2 pound of lean stew meat, and I was in a hurry, so I half defrosted it, then I put it in a skillet with a cups of h2o and some garlic cloves, and let that defrost some more until the h2o evaporated and it slightly browned. Then I put it in my crock pot with 2 cups of beef broth and the total corporeality of chili powder and more cumin than the recipe called for...about another half teaspoon more than...and the ruddy vino vinegar...left it on low for 8 hours. When I came home, all I had to exercise was stir it and it all fell apart, and the juice was captivated, but it was non dry at all, information technology was yet very juicy. I made chimichangas out of information technology, only it could totally exist used for everything! Burritos, tacos, taquitos...I'm going to try information technology adjacent with chicken, but the beefiness came out awesome...and because it was already cut up, in that location was no fatty to mess with. My husband and I both really enjoyed it! You could also brand machaca out of leftovers, if you lot take any! (Scrambled egg with beef)
05/06/2007
i made these for cinco de mayo and had NO leftovers! i did the beefiness in the slowcooker and fabricated viii minis instead fo four large. the meat was very tender...i used a rump roast. first-class. i served with a brown chipotle sauce constitute on the web. Here's a calorie-free brown chipotle sauce: 2 T butter 2 T flour ane c beef broth 1 c water 1 t cumin iii cloves garlic -- minced 1 t oregano 3 canned chipotle chiles -- seeded and minced (three to 4) (These are non all that hot) 2 T adobo sauce from can 2 T sour cream
08/25/2006
Awesome!! I scaled it down for two. I made this in the pressure cooker. I lightly browned the meat, then added all the rest of the ingredients, except the cheese, and force per unit area cooked for 15 min. I turned off the burner, but left the pot on information technology and let the pressure level drib on its own, well-nigh twenty min. I removed the lid and transferred the meat to a dish with a slotted spoon and shredded it with 2 forks. I then returned information technology to the the pot added a pocket-size tin can of green chilies and cooked the juice down, merely was careful not to dry the meat. I used large flour tortillas and even with scaling the recipe to 2 servings information technology still made iv chimichangas. I put the cheese on top of the meat before folding. There was plenty of filling. I pan fried them in just enough oil to cover bottom of pan. I served them topped with mexican shredded cheese, salsa, and sour cream. I didn't have whatsoever guacamole or would accept used that too. They tasted just similar the ones I have eaten at Mexican restaurants. I Will definitely make these again.
05/12/2010
Process is neat, still the flavour needs improvement. Institute via Nutrient Network some additions that made the flavour leap into the meat: Remove cooled meat to separate bowl, saute one/ii onion, chopped & 2 cloves garlic, minced in remaining meat juices and 1 T oil. When soft, return meat to pan. Add two chopped tomatoes (I used one/ii can rotel) & ane/ii chopped bell pepper (I also added 2 jalapenos). Let simmer til meat is moist, non juicy. Remove from stove and gather. I also added common salt/pepper (since this recipe doesn't call for ANY). The meat is AWESOME. When assembling, I did add some shredded cheese, so nosotros'll see how that comes out of the oven.
09/04/2005
This is an absolutely fantastic recipe!!! I've fabricated it twice and everyone loves it. The only suggestion my hubby had was putting the shredded cheese with the meat mixture. So the second time I doubled the amount of cheese and put a generous portion on the meat mixture, likewise as on the meridian. It was a large striking !!!
01/09/2008
Nosotros loved this - washed in the crockpot! I took the communication of others and added garlic and onion, then made a gravy from the drippings. Fabled recipe; thank you for sharing!
03/27/2008
I can't say how practiced the meat portion of this recipe was:considering I used leftover roast beefiness. Just, I sure am glad someone recommended (on the Recipe Exchange), because I loved the mechanics of the recipe. I would take never thought of brushing tortillas w/ butter and cooking at a high temp to produce a well-baked "wrapping"! I added Provolone to the inside and they turned out delicious.
09/15/2006
My family liked this, but I recollect it could use a little more flavor. I added some common salt and cayanne to the beefiness while information technology was cooking, which helped. Next time, I call up I'll add together a diced onion and some garlic when I add the beef broth. And I'll de-fat the broth with a strainer earlier mixing the beef back into it, because it was a niggling on the greasy side. Overall though, a great recipe!
01/04/2004
These are very good. I did apply only one tablespoon of chili and added some garlic. I used cubed leftover beef and pork and cooked it in chicken broth considering I just prefer it instead of the beef. I don't actually care as much for these broiled considering the tortilla seems to be a scrap dry. I prefer to grill them on the griddle or in a frying pan lightly coated with oil. They are also excellent deep-fried but grilling is the next best matter if y'all don't want the added fat. Somebody needs to come with fat-free deep-frying oil!!!!
01/29/2011
Oh my - true goodness. The meat filling was bully, only the true star of the evidence was something so simple as a tortilla buttered on both sides and baked at high heat. I will definitely make this again, although I volition double the tortillas and use the same amount of meat filling. I used cheddar and melted it on top of the crispy shells for another minute or two in the oven. Any cheese would be not bad and I could definitely adapt this to chicken or pork, and try pepper jack or the Monterey this recipe called for. This recipe elicited equally much pleasance as a really good steak!
02/15/2008
The story here is the cooking method, non the ingredients. I put a 4-lb roast, i bundle of taco seasoning, and the vinegar and beef broth in the tedious cooker for 8 hours. I collected and shredded the meat and added some other packet of taco seasoning. I put the juices in another container. Both went in the 'refrigerator overnight. I skimmed off the fatty from the juice and added maybe a loving cup to the shredded meat. Then I made the chimis in the oven as the recipe directs. My picky daughter, 12, said it'south the best thing I've always made. My husband loved it, told me it'south ameliorate than our favorite restaurant's chimis, and wants to take a pan of information technology to work. Fabulous, recipe! Cheers!
03/ten/2002
These were skilful merely I am not sure I will make again.
05/06/2012
This was easy to make and was quite tasty! I ended up modifying the beef slightly. I sauteed some onion and garlic, and added a can of green chilies. And then I added the already cooked beef and mixed it all together to put into the tortillas. I think without the add-on, I wouldn't have enjoyed them as much. I also took someone else's advice and put cheese in the tortillas. Yum. Thanks for the recipe!
07/11/2003
These were expert. I did decide to deep fry rather than make in the oven. They tasted very skilful. I likewise fabricated the White Cheese Sauce (from this site) to drizzle over them. Thanks for posting.
01/13/2011
Super easy to make. I added refried beans to the torilla, so added the meat.
09/24/2011
This is definitely a staple in my recipe folder. Major substitution: I often utilise a turkey chest in place of the beef. It makes more than enough for 4 large chimichangas. Minor substitutions: I sometimes used chipotle chili powder instead of regular chili powder, and I use olive oil in place of melted butter (for baking). Alsooooo... this is Corking in the crock pot! Brown your meat to seal information technology and throw everything in the crock pot on low for 2-3 hours (for turkey). Savour!
03/eighteen/2012
I typically don't dutch oven unless I'm camping, but instead we put the roast in a slow cooker, still following the recipe, for about 8 hours. It is a fantastic base of operations. I too find I need a bit higher of a temperature on the baking to get the tortillas crispy enough to brand a difference. It's oddly a little different every time. The 2 tweaks are the only reason I dropped this down because otherwise information technology's fantastic and nosotros make these quite often.
03/thirteen/2010
I would give this x stars if it was an option. This is a very skilful ,very tasty recipe and easy to brand. I usually have leftovers so I utilise them to brand quesadillas the next day! I get requsets for this recipe everytime I make it and all-time of all rav reviews! I do the whole recipe in my slow cooker and cook on loftier for a minimum of 5 hours, and so shredd the meat and cook for some other hour. I also finely chop an onion and 3 garlic cloves and add in at the beginning of cooking. Thnak you lot for sharing this, information technology has definately become one of my favorites!
04/22/2012
These came out exactly equally I had hoped. The water had evaporated in my Dutch oven later on about twenty minutes, and I turned the heat downwardly to low a few minutes after I added the beef stock mixture considering information technology was humid. It only took almost ninety minutes for the meat to exist prepare to exist shredded. I put some refried beans, rice and cheese within earlier I baked them.
06/01/2010
really good< yum!
x/22/2009
I feel bad fifty-fifty reviewing this because I pretty much changed everything. BUT the idea of a not fried shredded beefiness chimi was not bad! I pressure cooked my meat with jalapenos, poblanos, onion, garlic, beef broth, a little canola oil and red wine. I as well added very pocket-sized diced potatos after the meat was cooked. Instead of baking these, I merely pan fried them in a little butter like you lot would a quesidilla. Thanks for the inspiration, great recipe, volition brand again and again.
01/09/2013
WOW! Season was corking and the texture of a crispy tortilla was perfect. I made these with chicken and brushed tortillas on one side with melted butter, broiled at 500 for 10 mins, simply crawly.
04/09/2011
The meat came out really moist and was easy to shred. I added onion and 2 garlic cloves to the liquid to kick upwardly the flavor. My kids and husband loved it. I will definitely make over again. Served Spanish rice along side.
02/20/2011
This was awesome.. I only gave iv stars since I did change it a little since it needed more season. I browned the roast in a skillet. I cooked it in a slow cooker on High about 3 i/2 to 4 hrs. I followed the measurements exactly except I omitted the h2o.. information technology does not demand it. Instead I pureed a can of Rotell & added it to the recipe. I also added a lil pinch of minced garlic & a 2 slices of minced onion. & i jalapeno pepper & (removed the seeds) I had to drain the meat it was a niggling watery... this was porbably from the Rotell so maybe next fourth dimension i will drain it. The other change I did make was I added mexican blend cheese in the tortilla & added the meat rolled up like a chimichanga & stuck a tooth choice through them & used tongs to deep fry them. some Pepper Jack velveeta on top & poured enchilad sauce over & broiled at 375 till melted! My husband said information technology was the all-time affair he has e'er tasted!
11/24/2010
My family & I dearest the Mexican resturant, simply it'due south 25 miles away. Chimichangas are my sons favorite. The ladies of my extended family spend a weekend each twelvemonth together cooking and crafting. This years theme night was a Mexican Fiesta. This recipe was a striking with my guys when I did a trial run and information technology was a hit with my ladies. I kinda missed the crispy edges y'all go when they are deep fried and if you like it a fiddling spicy, effort adding a tin can of chopped green chilies. I used my wearisome cooker and the meat was tender and very flavorful. Fifty-fifty the older generation of ladies in my family that didn't know much nearly Mexican food enjoyed these smothered in cheese sauce, salsa and sour foam.
02/13/2011
Like "somethingdifferentagain?!" noted in her review, I besides used merely the procedure of the melted butter on the flour tortillas and baking in the oven on high heat. What a slap-up idea! I used turkey, cilantro, both cheddar and Queso Fresco cheeses, and served these with fresh guacamole and Spanish rice. REALLY expert, thanks. I'll be using this again for certain!
08/07/2011
I cooked meat in the crock for xi hours on low. Left out the i/4 c water, only it was all the same too liquid-y, even later on the meat sabbatum in the fridge overnight. Put cheese in with meat in tortilla. Edited: Made again with merely 1 loving cup beef broth. Still liquid left, so I just pulled the roast out to shred it, and then used the liquid to cook up some rice, and then added sour cream, and had a Mexican side dish. Meal is still very well loved by the family.
02/21/2009
Wow this is soooo delicious! I took the advice of other reviewers and added garlic and onion to the meat. I also cooked the meat in the slow cooker and added a bit of extra beef broth. I shredded the beef after about 6 hours on low, put it back in the juice, and let it soak it up for another few hours. I used half dozen soft taco size shells and added cheese to the inside of each. I took the advice of another reviewer and fabricated her recipe for brown chipotle sauce which was the magic touch this recipe! Here it is: 2 T butter 2 T flour i c beef broth i c water ane t cumin 3 cloves garlic -- minced 1 t oregano 3 canned chipotle chiles -- seeded and minced (iii to 4) (These are not all that hot) 2 T adobo sauce from can 2 T sour cream.
03/19/2005
My Family unit really liked this dish, I but added most half the chili pulverisation that the recipe called for. I also poured some of the juices over the chimi's, that seemed to go far a little more flavorful,and added shredded lettuce. Very Tasty. Next time will attempt it with Chicken. Cheers for a great recipe!!
11/07/2007
With a little more broth and cooked in a crock pot the broth made a bang-up gravy to put over the shells. I don't have to go to the restaurant any more Thank you
04/02/2011
Family loved these! Of course I tin't follow a recipe to the tee then I made a few changes...I cut upward my roast into 2 in chunks and placed in crock pot with broth ( I added plenty to embrace meat), red wine vinegar, chili pulverization, cumin, onion and garlic, garlic salt and pepper and cooked on low for about six hrs. I shredded the meat & added a fiddling of the pan juices & placed in tortilla with jack/cheddar cheese and I fried mine (my husband says everything is ameliorate fried!). I then took the leftover juices from the crockpot and cooked white rice in it...yummy! This recipe is definitely a keeper.. I will make a bigger batch next fourth dimension!
05/thirteen/2012
Turned out swell! My family absolutely loves them and can't wait for me to make more!
04/23/2012
melt beef in the slowcooker for 8 hours.
07/17/2012
Excellent and YUM! I hate frying food. Not but 'cause it's bad for you, simply mostly because I never learned how to utilise a fryer and am secretly ashamed to admit that. But, I love chimis an am happy to indulge if someone else is standing over the vat of scalding oil. That said, these are an splendid restaurant-ish recreation, minimal butter and super-high temps created a perfectly crispy shell and the meat tasted fabulous! I used all ingredients/measurements equally written just threw it in the crockpot for viii hours on low. Thanks!
05/03/2012
Information technology was proficient. Did it in a crock pot. The meat, I thought, was a little bland and then I seasoned information technology before wrapping it. Glad I made guacamole considering the sour cream and tomatoes didn't practise it for me. The guacamole made information technology nifty!!
05/28/2010
okay, so I cheated, I used a unlike recipe for the beefiness, only still used the technique in this recipe and LOVED it! I didn't even miss that it wasn't fried! Can't expect to make this again! :)
02/22/2010
Very skilful! I fabricated the meat in the tedious cooker past putting the roast, broth, carmine vino vinegar, and spices (I added oregano and some ground ancho chilis) in all at once and so cooking for 8 hours on low. Skipped the first pace of browning the meat. I did not brush the tortillas with melted butter to save on calories. Instead I assembled the chimichangas, then sprayed a little cooking spray on them. They crisped upwards beautifully. Thank you :)
02/26/2011
Fantastic! I put all the ingredients in the ho-hum cooker and added a little garlic considering I love that flavor and when the meat was done I put the chimichangas in the oven. They were neat baked. In a few I put black beans & meat and they came out fantastic too.
04/20/2011
These were a hit with my family, I baked them with a little cheddar cheese, cherry-red pepper, and fried onion and they turned out awesome!
x/14/2009
I especially like baking these as opposed to frying them. Be conscientious they cook fast.
05/16/2011
Medium heat was way too hot. All of the h2o burned off afterwards 20 minutes, and after an hr, the residuum of the seasonings and the meat were burned to a crisp. Disappointing, because it looked and then tasty. Might endeavour using the slow cooker, if I ever determine to endeavour this once more.
03/29/2010
Wonderful! I made these with leftover meat from a pork shoulder and added a can of green chilis. I had no idea that they could be this crispy from the oven, but they turned out perfect! Plus much less greasy than deep frying.
07/24/2011
blistering not frying is brilliant and produces a crisp tortilla to compliment the soft meat - I fabricated 2 changes; I used pork roast instead of beef and I made congri (a type of blackness beans and rice) to go with the pork- topped with sour foam and salsa with a congri side made a peachy, hearty repast
07/01/2011
So So good! the only matter i did different is after they came out of the oven i made cheese dip and smothered them in the cheese dip. And so GOOD
04/nineteen/2011
This recipe was bully. I added onions (1 meduim, chopped) and garlic (2 cloves, chopped). I also added table salt to gustatory modality. I used the dull cooker and cooked it for about 3 hours on high and chopped my meat instead of shredding information technology. It really was succulent though. My married man and son loved it as well. I will be making this once again!
xi/17/2013
Loved this with the changes I got from other reviewers. Browned the meat as directed, and so placed in crock pot. Deglazed the brown bits with a splash of beef broth, then cooked some diced onions and garlic in canola oil in that same pot. Added a tin can of Rotel to this and heated, and so added it all to the crock pot with the recommended goop mixture. v hours subsequently, used a slotted spoon to remove the meat, tomatoes, onions, etc, allowed to cool, and shredded it all together. Then flavorful! Didn't really need any pan juices to keep it moist. I did add a little cheese to the filling before rolling up the chimichangas. Loved how fluffy and crisp the tortillas got baking in the oven. Served with Mexican Rice II. Deelish. Volition definitely make once again!
05/18/2011
This was all right. Felt similar it was missing something to it and don't know what.
04/06/2011
The base of this was great but for my family unit I added a chip of flare! I dressed upwardly the filling by adding refried beans, shredded roast, and black beans. I and so rolled and placed in a 450 degree oven for 10 min. Just before I took them out I topped with cheese. I also made Cowboy Mexican Dip and used it as a Chimi Topping. My family went basics! It was soo wonderful. Enjoy!
05/18/2010
I followed the recipe exactly and my entire family unit loved information technology! The beef was then delicious and flavorful, it volition definitely exist eaten in our house over again.
04/07/2011
My family unit loved this recipe and information technology was super easy to fix. I made mine in my crock pot and didn't fifty-fifty bother with the oven. Next time I will season the meat with salt and pepper before I cook it because it wasn't salty plenty for united states of america. We also added hot sauce to taste and paired information technology with Mexican Rice.
01/25/2009
We tried this recipe with some taco seasoned basis beef but because we were brusk on time. It was much quicker and very succulent! (We look frontwards to trying the recipe as it reads another day considering if our quick prepare was good: The shredded beef with simply make it sooo much meliorate!)
ten/10/2012
I took other reviewers suggestions and added some sauteed onions, garlic and 1/2 a jalapeno to the cooked, shredded meat. It was a picayune spicy, just pretty flavorful. I also added some shredded cheese to the mixture before makeing the chimichanga. Information technology made 7 servings with approx. iii oz. of meat for each. Still, if you are looking for something that is "weight watcher friendly", this is not your dish. With reduced fatty sour cream, information technology is about thirteen-xiv pts.
08/16/2013
Like some others, I merely used your baking method for making the chimichangas every bit I already had Mexican shredded beef I had to use up, but we absolutely loved. What a elementary like shooting fish in a barrel way to change-up an everyday burrito. Thanks so much. I simply used my Misto to spritz olive oil on the outside of the shell - it crisped up beautifully.
08/17/2011
Husby really enjoyed these, asked for it to be a echo recipe! :)
05/24/2008
This was just ok; don't retrieve I would make it again. It is missing something but I'm not sure what. I ended upwards calculation one/two of a burrito seasoning parcel before serving to add together a petty flavor.
08/23/2006
WOW! This was so skilful my family fought over who got to have the leftovers for tiffin tomorrow. I took the like shooting fish in a barrel road and dumped all of the ingredients into the crockpot, crocking it on low all 24-hour interval. I didn't melt the butter for the tortillas--instead I spread it on there and let it melt in the oven. I put cheese inside the chimichanga instead of the outside, and it worked out great. I will be making this again soon!
04/09/2011
The crust never really crisped up for me, but the meat filling was good. We did have enough for leftovers later on in the week and simply served in soft flour tortillas and made it similar a taco. I did it in the crock pot for convenience.
xi/05/2005
This is absolutely excellent. I accept had these in restaurants, this recipe is a perfect match. Enjoyed by all who take sampled it.
08/03/2011
This is sooooo skillful! I had 3lbs. of stew meat I needed to use so adjusted the other ingredients accordingly. We used the filling for burritos. Everyone loves this and I will exist making again before long.
04/17/2010
One of our favorites! All of the states go back for more! I cook information technology differently, though... I put all ingredients (beef, water, broth, vinegar, chili pulverization, and cumin) in the croc pot in the morn and cook it on low for viii hours so that it'south prepare by the terminate of the day. The meat turns out tender, juicy, wonderful! Thanks for the recipe... we the states it all the time!
11/xviii/2012
Made this today and it was wonderful!!! Very easy to brand. I volition make a few changes, adding some queso blanco or monterrey jack cheese, some salsa and onions. I loved the gustatory modality of the baked tortilla! This will also be expert making it with either craven or pork.
04/30/2011
I have made this numerous times and is currently my favorite dish! Existence a busy working mom, I follow the recipe but cook the beefiness all day in the crock pot and the beef just falls apart, then shredding beefiness is a breeze. We pinnacle the Chimichangas with green enchilada sauce and a dab of sour cream. Absolutely fantastic. These also reheat in the microwave fine for my sense of taste so leftovers don't go to waste!!
03/06/2010
OMG! the best recipe ever! these affair were delicious!
07/26/2010
These were amazing! I cooked the meat in the crockpot and added some onion and garlic pulverisation. Turned out fantastic! My family absolutley loved these. I will definately make these on a regular basis.
04/15/2012
I found this recipe to be very tasty! I had never had chimichangas earlier, so I'm not certain how this compares to the restaurant version. I followed what someone else said and added an onion and 3 garlic cloves to the seasoning, and I cooked it in the crock pot for about five hours, shredded information technology, and so cooked it for another 45 minutes. I also substituted chicken broth for the beef broth, since that's what I had, and I added more than table salt. Terminal verdict: I would brand this again :)
12/17/2002
This is a wonderful, flavorful recipe! It volition become standard fare for groups of 30 or less, (too much work to make for more.)
02/05/2008
This was a great starter for me. I tweaked it for my own needs, and it works well for many different things! I use the crock pot from start to finish on this one, love the odour throughout the day, and less work for me!
06/15/2006
Wow these were great! I used a leftover postal service roast and just shredded the meat and let it simmer in the sauce until most of the juice was captivated. I so panfried in a picayune oil. Declicious! My one twelvemonth sometime and husband both gobbled them downwards.
12/17/2006
This was dandy subsequently a few modifications...After reading other reviews, I added some garlic, Southwest Seasoning and Chipotle flavord Tabasco to the meat while cooking. I but used about a pound of some cheap chuck steaks I found one auction. I cooked information technology overnight, 12 hrs +. It turned out Corking! While assembeling, I added finely diced onions, MORE SW seasoning, and More than Chipotle Tabasco (information technology's Crawly if you haven't tried it!) and added the cheese inside as well. I cooked it til dark-brown & crispy and then added some more shredded cheese (including Cheddar) to the top and let information technology melt. I DRIZZLED some of the sauce from the meat over the summit and served information technology atop a piddling salsa with the shredded lettuce and tomatoes on the top. It looked so pretty! Like restaurant nutrient! They seemed just a WEE bit dry, so I might add some sauce from the meat to the meat mixture within. I wasn't cooking them right away and was agape they would become soggy if I did that initially. I also served it with guacamole along with the Sour Cream. They were great!! Something a little unlike and will make once again!! Thank you :)
01/12/2007
My family unit absolutely loves these. I've fabricated them several times. I take a roast and cook information technology all twenty-four hours long with dark-green peppers and the spices recommended. I am so thrilled to have institute this recipe and method. It tin be used for so many other types of meats and spices! Give thanks y'all!
04/xiv/2015
Dear chimis.I had a large chuck roast to make pot roast so I used office of it to make the meat for chimis.I cooked it long and at 300o then information technology was fall autonomously tender.I added refried beans and 4cheese Mexican to the mixture and it was actually succulent.I besides served guacamole on the side.Family loved it.
02/27/2010
I had left over brisket that I needed to apply, and this was a groovy way. I loved that brushing the tortillas with butter and blistering them produced such a crispy shell, without all of the grease of frying. Didn't lessen the fat count, but information technology didn't taste greasy at all. Bully recipe!
xi/03/2010
These are great as they are! I didn't change the recipe one scrap and they were amazing! Thanks for sharing!
03/xxx/2011
endeavor adding a can of green chillies (four oz.) to the meat mixture afterwards shredding for a squeamish boost to the mexican flavour!
06/09/2010
Took forever to make and I wasn't crazy about information technology.
05/01/2011
i changed information technology up a niggling.. get-go i took a three pound roast and cut it into slices, put it into a slow cooker/crockpot with 2 family size taco seasoning mixes and almost 2 cups water. cooked it on high for five-6 hours till meat just vicious autonomously. took out of crockpot, minus juice/sauce. shredded meat. then went with prep of flour tortillas every bit in recipe. added shredded cheddar and mozzarella cheese inside, then folded them.. tasted much meliorate! i do the aforementioned thing if i brand shredded bbq beef or pork sandwiches.. instead of the seasoning, i put meat in with water , salt and pepper. cook as to a higher place.. shred meat drain h2o, annd bbq sauce to meat and heat through!!. gustatory modality just every bit skilful as the prepared bbq shredded beef or pork you buy in the store.
05/30/2009
Enjoyed these very much. I had leftover shredded beefiness from ropa vieja recipe and so the hardest part was brushing the butter on both sides of the tortilla. Which of course was non hard at all. Broiled in the oven and turned over when bottom side browned to evenly brownish both sides. I as well put a tbs. or two of refried blackbeans in with the beef. Thanks for the great recipe.
07/31/2004
My family unit loves these and their so easy. But I melt the beefiness in a presure cooker It just falls autonomously in less then half the fourth dimension.
06/19/2008
I really liked this recipe, the but reason I am giving it 4 stars instead of 5 is because I will probably make some adjustments next time. When I fabricated it this time I didn't add together the vinegar at all. The next fourth dimension I brand this, I may be tempted to saute some green peppers and onions (from my garden) and throw that into the shredded beef. Besides, next time I thought about calculation the cheese to the shredded beef simply before filling the burrito shell. I will probably use more cheese than I did this time. Other than that, it had an excellent flavor and my family devoured it. I will exist making this once more!
02/26/2009
Very tasty. I found that cooking them with a bit of butter left them a bit dry. Then, I put about a i/4 inch of oil in the bottom of my blistering pan, put that in the 450 degree oven to heat upwards. Then I placed the Chimichangas in the oil to cook. The result was much closer to a eating place version of crispy deep fried chimis
09/26/2003
Other than the time spent shredding the meat, this is an like shooting fish in a barrel recipe that I brand every month or and so. My husband actually likes this 1, and it's one of a very few roast beefiness recipes I like as well.
08/27/2013
5 stars for method. ii stars for flavor. The beef really needs some help. Next fourth dimension I'll add onions, oregano, bay leaf and some diced green chiis. DH loved it equally is. Served with sour cream, lettuce, salsa and guacamole.
03/16/2012
I added common salt, pepper, garlic, onion, & cayenne. I felt it was nevertheless missing something but not sure what. My whole family ate this up and so I'll exist making this once again.
03/05/2010
SOOOOOOO like shooting fish in a barrel and soooooo practiced! Made thses for a friend and for little kids and they all loved them! I fifty-fifty made some with chicken and beans. You can truly stick anything in these babies and take a simple and yummy dinner for your family. Goes astonishing with spanish rice as well!
10/08/2003
My husband liked this better than I did. I idea it was ok, perhaps I was looking for a unlike flavor. Yet, this does take a lot of flavor.
08/26/2006
These are splendid!! Instead of flour tortillas, I used cheese & jalepeno tortillas....fantastic!!
05/01/2012
This recipe is simple delicious and not very time consuming. Chimichangas are my girls favorite nutrient and this recipe taste fabled.
09/01/2008
My husband and I were not fans of these shredded beef chimichangas. He'll typically eat only about anything I make, and we both honey tex-mex, but he specifically requested that this recipe get thrown out. The flavor of the beef was decent, simply the recipe is just missing something. Blistering the chimichangas left them tough and chewy, not crispy and crunchy. Perchance with some cheese melted in with the beef they could be amend, but I don't see myself ever using this recipe once again and finding out.
11/24/2018
I made this according to the directions and it turned out great. I strained the goop at the stop, added the solids to the meat mixture. To the strained broth I added sour foam and some cornstarch to thicken. I added some of the thickened broth to the meat mixture earlier assembling the chimichangas. Later turning off the oven, I topped each with cheese, placed back in the oven to melt, then topped with the thickened sauce. Perfect!
02/27/2010
Well, I had to make some modifications based on what ingredients I had on mitt, but the end result was delicious. Earlier this week, I made the shredded beef in my slow cooker by sprinkling a bundle of dry bulky onion soup mix over the roast and pouring almost 1/2c water and 2-3 tablespoons BBQ sauce in with information technology. six hours on low and it was delicious just as it was for sandwiches. For the beans, I made my own refried beans by combining butter, salt, cumin, water, and black beans in a small saucepan and cooking till they turned into paste. I besides fabricated a white cheese sauce to meridian the chimis, by making a basic bechamel sauce and adding white cheddar cheese, salt, pepper, and paprika. These were FANTASTIC. My husband, who is not a fan of Mexican nutrient, loved these when prepared this way. I dear crispy chimichangas just usually when I get them in a eatery, they are full of grease and I get a stomach ache afterward eating them. These had the same crunch as restaurant fashion chimis, without the grease. Excellent. Will definitely make again.
12/08/2012
I loved these....and so much tastier than ground beef. I made them in the wearisome cooker exactly every bit written. Next time I would put some cheese and salsa in the wrap before blistering.
04/14/2007
We loved these! I had to cook the meat longer. Thanks for the recipe!
05/22/2011
I made this two weeks ago... Mmm Mmm delicious! I didn't take any chili powder, so I used a piffling bit of Cayenne pepper instead. It still came out great! I used a side of light sour foam and bootleg salsa. They were flaky and crispy, just the way I similar them.
12/04/2012
I did alter a few things because I always make-do with what is in the kitchen. I cooked a tough roast in the crockpot all solar day, then shredded it into a bowl. While it cooled, I sauteed a bunch of chopped kale, cerise onion, and garlic on the stove. When it was soft, I added the spices and the goop per the recipe. I added this mixture to the shredded beef and followed the recipe from there. My kids LOVED this, and said it is better than our favorite Mexican eating house. It certainly is healthier!
08/23/2010
Absolutely perfect, i did have to double the vinegar and the cumin to go the perfect amount of flavor though. Awesome Beef.
03/fourteen/2006
This is a wonderful recipe, and information technology'southward so like shooting fish in a barrel to make. I did make a few modifications yet. I put the beef chuck and the wet ingredients (including spices) in a crock pot, so I wouldn't accept to mess with it. The meat came out so tender when cooked on low for about viii-9 hours. I besides used sharp cheese with Jalapenos in information technology. That really added to the flavour. Instead of putting the cheese on acme, I put it inside, and it melted nicely. Finally I chopped lettuce and tomatoes and spread them on top of the chimichangas. Delicious! We take left over meat, then I'm going to turn that into burritos for tomorrow'southward dinner. This recipe makes HUGE portions. Enjoy!
12/29/2003
i'm mexican, my grandmother taught me recipes. the broth was really practiced but the recipe needs tweaking, ok start but needs work. At present that i have a deep fryer i may post changes i notice using dissimilar ingriedients added as well as dipping it in oil instead of the oven
xi/14/2012
Added about a teaspoon of coriandor and it was delish! Also have fabricated this for pulled beef sandwiches. Delicious obviously too.
03/24/2013
Tasted pretty good actually, but the "oven frying" didn't work out for me.
Source: https://www.allrecipes.com/recipe/44125/shredded-beef-chimichangas/
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