I will be the first to admit that I am a picky eater. I don’t love Mexican food, but since everyone I know does, I have had to find a few things that I like to eat. I love Beef chimichangas! These were awesome and super easy. Matthew took left overs the next day and ate them all! Anyways, these are totally worth a try!!
3 lbs Beef Chuck Roast
2 cups beef broth
2 tablespoons apple cider vinegar
2 cups Pace Picante Medium Salsa
1 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon salt
1 teaspoon pepper
3 cups Mexican shredded cheese blend
Oil to cook in
1. Place beef, broth, apple cider vinegar, salsa and all the spices in a crock pot on low for 8 to 10 hours.
2. Shred the beef. Place cheese and shredded beef in the tortilla. Roll the tortilla up tight, we used a little water to seal and glue the tortilla shut.
3. Heat oil on Medium heat. We used a deep frying basket to hold the chimichanga. Cook until they are golden brown.
4. Serve with lettuce, sour cream and spanish rice. Enjoy!!!
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