Best 6 Shredded Beef Or Pork Chimichangas Recipes

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Are you ready for a taste of Mexican delight? Look no further! Discover the irresistible flavors of Shredded Beef or Pork Chimi's. In this culinary journey, we'll guide you through two tantalizing recipes: Shredded Beef Chimi's and Shredded Pork Chimi's. These crispy and flavorful Chimi's are perfect for any occasion, whether it's a casual family dinner or a festive fiesta. Get ready to indulge in the harmonious blend of spices, tender meat, and gooey melted cheese, all wrapped in a golden-brown tortilla. So, put on your apron and embark on this delicious adventure with our easy-to-follow recipes. Your taste buds will be cheering for more!

Let's cook with our recipes!

SHREDDED BEEF OR PORK CHIMICHANGAS



Shredded Beef or Pork Chimichangas image

This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!

Provided by Chef Booshman

Categories     Roast Beef

Time 4h30m

Yield 10-20 serving(s)

Number Of Ingredients 14

3 lbs beef (cheap roast kind, or pork shoulder) or 3 lbs pork (cheap roast kind, or pork shoulder)
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons oregano leaves
2 teaspoons salt
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon black pepper
6 -8 garlic cloves, pressed
1 medium onion, coarsely chopped
water
20 flour tortillas, 9-inch (dinner plate size)
1 lb monterey jack cheese or 1 lb cheddar cheese
canola oil (for frying)

Steps:

  • Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
  • Bring to a boil then cover and cook on medium hear for at least two hours.
  • After 2 hours, bring back to full boil with lid removed.
  • While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
  • Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
  • Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
  • Repeat with remaining tortillas until all the meat is used up.
  • In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
  • Eat'em while they're warm -- freeze the rest.
  • Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
  • Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).

PORK CHIMICHANGAS



Pork Chimichangas image

Once upon a time in Tucson, Arizona (somewhere between the 1920's and 1950's) a burrito was dropped into a fryer, giving birth to the beloved chimichanga. Perhaps it was an accident or this Tex-Mex reinvention was intentional. Either way, we're happy our version with braised pork, homemade green sauce and Cheddar exists.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

1/2 cup vegetable oil, plus more for deep-frying
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
1 teaspoon coriander seeds, crushed
1 teaspoon whole cumin seeds
6 cloves garlic, smashed
Kosher salt and freshly ground black pepper
One 12-ounce bottle pilsner-style beer, such as Corona
1 tablespoon sherry vinegar
8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium)
1/4 cup whole raw almonds
3 canned chipotles in adobo sauce
1 small red onion, quartered
1/2 bunch fresh cilantro with tenders stems (about 1 cup packed)
Six 12-inch flour tortillas
1 1/2 cups shredded yellow Cheddar
Guacamole, pico de gallo and sour cream, for serving

Steps:

  • Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
  • Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
  • Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
  • Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
  • Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
  • Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.

CHIMICHANGAS



Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

  • In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.

EASY SHREDDED BEEF OR PORK ENCHILADAS



Easy Shredded Beef or Pork Enchiladas image

I Love to mimic things I eat at restaurants. I got this one from a Mom and Pop Mexican restaurant. It's so yummy and so simple not any spices but salt and enchilada sauce. Red or Green sauce, either will do. Save 1/2 of the meat in freezer for a future dinner.

Provided by Ruthie Warren

Categories     Roast Beef

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 5

3 lbs lean pork or 3 lbs beef roast
1 teaspoon salt
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
10 flour tortillas (taco size, (or more)
28 ounces red enchilada sauce or 28 ounces green enchilada sauce

Steps:

  • Put the meat and the salt in a crock pot with lid, for approximately 4 to 5 hours on High, then put it on low for 1 hour. Meat should be falling apart. If you have a bone in the meat it should come off the bone, without a problem.
  • Separate the meat with your fingers. Then toss it like you are tossing a salad kinda. Using your fingers to find thick pieces of meat you might of missed. Grind them in between your fingers separating each individual piece of meat. Get all of the fat out of the meat.
  • Heat up the flour tortillas in microwave for 1 minute to soften.
  • Roll approximately 1/2 cup meat and sprinkle with cheese in each tortilla lining them up vertically in a 9x13 baking pan.
  • When you have all your tortillas you want rolled. Pour the enchilada sauce over the top of the pan of wrapped tortillas.
  • Sprinkle the extra cheese over the top.
  • Bake at 375°F until sauce is bubbling.
  • Let sit out side the oven for approx 5 minutes.
  • Put remaining ingredients in freezer for up to 2 weeks.

Nutrition Facts : Calories 837.9, Fat 38.2, SaturatedFat 16.4, Cholesterol 208, Sodium 1678.5, Carbohydrate 42, Fiber 3.5, Sugar 2.3, Protein 76.8

BAKED SHREDDED BEEF CHIMICHANGAS



Baked Shredded Beef Chimichangas image

My husband LOVES these. I came up with these with what I had on hand. I think they would be even better fried, but I am trying to be good. This is one of the best dinners I have made.

Provided by gingerkitten D

Categories     Steak

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 21

1 1/2 lbs steak (a lean cut)
2 tablespoons cumin seeds
6 inches cinnamon sticks, broken into thirds
1 knorr beef bouillon cube
1/2 onion, chopped
2 garlic cloves
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper (or more)
1/4 cup salsa
1 (4 ounce) can chopped green chilies
1 cup colby-monterey jack cheese, grated
6 (10 inch) flour tortillas
nonstick cooking spray
shredded lettuce
chopped tomato
sour cream
guacamole
salsa
refried beans

Steps:

  • Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
  • Bring to a boil and allow to simmer until the meat shreds easily with a fork.
  • (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
  • Strain liquid and set aside.
  • Spray a large skillet with non-stick spray and add onions and garlic.
  • Cook until the onions are translucent.
  • Add chili powder, cumin, cinnamon, and cayenne and mix in well.
  • Add salsa, chilies, and shredded meat and combine.
  • Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
  • Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
  • Preheat oven to 450°F.
  • Warm your tortillas.
  • Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
  • Top with 1/6 of the shredded cheese.
  • Fold the right side and then the left and roll up the chimichanga.
  • Put seam side down in the glass dish-- fold remaining 5 chimichangas.
  • Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
  • Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
  • After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
  • When the chimichangas are crisp and golden brown they are ready for eating.
  • Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.

Nutrition Facts : Calories 521.1, Fat 18.6, SaturatedFat 7.6, Cholesterol 106.5, Sodium 877.3, Carbohydrate 41.8, Fiber 3.6, Sugar 3.5, Protein 45.2

PULLED PORK CHIMICHANGAS



Pulled Pork Chimichangas image

I love a good chimichanga because they are so versatile. You can use pork, chicken, beef, or no meat at all. Add to that some refried beans, maybe some corn, or whatever you fancy. Then fry or bake, serve with some sides and sauce, and there you go. I had some leftover pork from a smoker job I did on Thursday, so mine will be...

Provided by Andy Anderson !

Categories     Other Appetizers

Time 30m

Number Of Ingredients 8

2 medium flour tortillas, 6 inches (15cm) in diameter
2 oz cooked, pulled pork, or meat of your choice
2 Tbsp refried beans, freshly made if possible
2 Tbsp spanish rice, or rice of your choice, precooked
peanut oil, for frying, or skip this if you are baking
2 Tbsp good fresh salsa, for dipping
2 Tbsp sour cream, for dipping
2 Tbsp sharp cheddar cheese for topping, or cheese of your choice

Steps:

  • 1. Chef's Note: The origin of the chimichanga is still up for debate. My favorite is: A chef at a Mexican restaurant in Tucson, accidentally dropped a pastry into a deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig...
  • 2. Gather your ingredients.
  • 3. Chef's Note: As you can see from the ingredients, this dish can be made anyway that you want. Use your imagination, and have a bit of fun.
  • 4. Place a flour tortilla on a flat surface.
  • 5. Spread 1 tablespoon of refried beans down the center.
  • 6. Add 1 tablespoon of rice.
  • 7. Add 1 ounce pulled pork, or whatever meat that you are using.
  • 8. Chef's Tip: If you are making this meatless, then add more refried beans and rice to the tortilla.
  • 9. Fold the bottom half up.
  • 10. Tuck in the sides.
  • 11. Roll into a tight cylinder.
  • 12. Repeat for the other tortilla.
  • 13. Heat the peanut oil in a sauté pan, to around 350f (176c).
  • 14. Place the tortillas in the sauté pan, seam side down, and then cook for 3 to 4 minutes.
  • 15. Then flip and cook an additional 3 to 4 minutes, or until nicely browned.
  • 16. Chef's Note: If you are baking these, then place a rack in the middle position, and preheat the oven to 350f (176c). Place the tortillas on a parchment-lined baking sheet, and place in the oven for 15 minutes, turn them over, and cook for an additional15 minutes, or until nicely browned.
  • 17. If you are frying the tortillas, then allow them to drain on a paper towel before performing the next step.
  • 18. Cut each tortilla in half on an extreme bias.
  • 19. Plate on a bed of greens with the cheese, sour cream, and salsa. Enjoy.
  • 20. Keep the faith, and keep cooking.

Tips:

  • Use high-quality ingredients for the best flavor. Fresh, flavorful meat, vegetables, and spices will make a big difference in the final product.
  • Shred the beef or pork thinly against the grain for a tender, juicy filling.
  • Don't overfill the chimichangas, or they will be difficult to fold and seal. Aim for about 1/2 cup of filling per chimichanga.
  • Be careful when frying the chimichangas. The oil should be hot enough to prevent the chimichangas from sticking, but not so hot that they burn.
  • Serve the chimichangas immediately with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Shredded beef or pork chimichangas are a delicious and easy-to-make meal that is sure to please everyone at the table. With a crispy tortilla shell, tender and flavorful filling, and your favorite toppings, these chimichangas are a hit every time. So next time you're looking for a quick and tasty meal, give these chimichangas a try. You won't be disappointed!

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