Such a yummy mexican dish. The shredded beef is very tender and flavorful, you could really use it for anything. We love making nachos with the leftovers. Chimichangas are basically a lightly friend burrito and this recipe is fantastic. They taste just like the real thing from the mexican restaurants!
|this is how I kept my burritos rolled up while frying, using a toothpick! here is a great tutorial|
via Jam Hands
2 to 3 pound chuck roast
10 oz. can Ro-tel, your choice of flavor. We used Original (Tomatoes & Green Chilies)
1 medium onion, diced
1 tsp. cumin
1/2 tsp. garlic powder
1 pkg large flour tortillas
1. Add the first 5 ingredients to your slow cooker. Cook either on high for 3-4 hours or on low for about 6-8 hours. After it is cooked through, shred the beef with a fork (then add it back to liquid to keep it moist).
2. Fill your tortillas with the shredded beef filling. Fold and secure with toothpicks (see tutorial above). Fry in oil that has been warmed to med-high for a few seconds on each side until browned. Remove and set to drain on a paper towel. Transfer to a plate and top with garnishes of your choice. Enjoy!