Growing up, this was one of my favorite meals. My mom didn’t make it very often because it is kind of a time intensive recipe, but when she did, my siblings & I ate our fair share. My sister, in particular, would ask for this every year on her birthday & I know we had it for her high school graduation too. Three of the four of us kids have birthdays in July & I am the last birthday in July so when my sister asked for this on her birthday (at the beginning of the month) I could have this tasty meal earlier in the month & another one of my favorites on my own birthday.
The meat for this is so tender, juicy & full of flavor from the green salsa & chiles. This is my first time making it on my own. It wasn’t hard, just grueling waiting for the meat to be ready because it smells so good! It does take some time to shred & prepare the rest of the meat mixture, but it makes a TON of meat. We can split this into thirds for our little family of four & freeze the other two-thirds for two other meals later on.
I just cannot say enough about how good this meat is. So tender, so moist & robust. You have got to try it. Absolutely, hands down, the best chimichanga meat! It truly is a treat & is perfect to make even just once a year for Cinco De Mayo! Try it!
- 5lbs beef chuck roast (the flat kind- I had to buy 2 roasts to get 5lbs)
- 3Tbsp shortening
- 3 onions, chopped
- 4 Tbsp flour
- 1 (4oz) can diced green chiles
- 2 (7oz) cans green chili salsa (I used Herdez Salsa Verde)
- ¼ tsp garlic powder
- 2 tsp salt
- 1 tsp cumin
- 2 (10-count) packs taco size flour tortillas
- 2 cups+ vegetable oil, for frying
- Heavily season both sides of the roast(s) with salt & pepper. Sear both sides & all ends of the roast(s) in a hot pan. Place roast(s) into a large baking dish (13x9" pan.)
- Cook roast(s) in the pan covered with foil at 300*F for 4 hours. (Do NOT add water to pan, the roast(s) will release their own juices.)
- Once meat is tender, drain & reserve juices, & shred the meat. Skim the fat off the top of the juices. Add juices back into the shredded meat & set aside.
- In a LARGE saute pan, melt shortening & add the onions. Cook for 3-5 minutes until translucent. Add flour & stir to absorb liquid. Mix in green chiles, salsa verde, garlic powder, salt, & cumin. Cook until thick. Add meat mixture into the onion mixture & heat thoroughly.
- Fill tortillas with about ⅓ to ½ cup meat each & fold burrito style.
- Heat vegetable oil in a large pot. Place chimichangas carefully seam side down into the oil & fry both sides until golden brown (approximately 45 seconds each side.) Allow to drain on a paper towel lined plate. Serve with sour cream, cheese, & hot sauce as desired.
- Makes 18-20 chimichangas or about 9 cups of meat.
- Freeze extra meat (up to six months) in a zip-top bag for later use. Just re-heat, fill tortillas & fry.