Aunt Phyllis’ Shredded Beef Chimichangas

Jun 09, 2023June 9, 20230 2
Aunt Phyllis' Shredded Beef Chimichangas with a Kick
in Main

Prep

15 min

Cook

1h

Ready In

1h 15min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs flank steaks or 2 lbs roast
3/4 cup bell pepper , diced
1/2 cup onion , diced
5 tomatillos , diced
4 ripe tomatoes , diced
2 garlic cloves , minced
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon oregano flakes
1 1/2 teaspoons salt
9 ounces cheese , grated ( optional )
6 tablespoons olive oil , divided
12 medium flour tortillas
12 wooden toothpicks

Nutrision Information

Servings Per Recipe
12
Calories
543
Sugar
5g
Fat
32g
Chimichangas are a Tex-Mex dish that originated in Arizona in the 1950s. They are similar to burritos but with a crispy fried tortilla shell that seals in the filling of rice, beans, meat, and cheese. Chimichangas can be served as an entree, appetizer, or snack, and they are often topped with salsa, guacamole, and sour cream. Aunt Phyllis' Shredded Beef Chimichangas are a family recipe that combines the classic flavors of chili sauce and cheese with flank steak that is marinated and slow-cooked until tender. These chimichangas are baked instead of fried, which makes them a bit healthier while still keeping their crispiness and flavor intact. The recipe is easy to follow and can be customized to suit your taste preferences. Enjoy them with a cold margarita or a glass of ice water!

Instructions

1.Preheat oven to 400°F.
2.Heat 3 tablespoons of olive oil in a large skillet over medium heat. Once it's hot, add in the bell pepper and onion and sauté for 2-3 minutes. Add tomatillos and garlic and sauté for another 2-3 minutes.
3.Remove the skillet from heat and transfer the mixture to a blender. Add the diced tomatoes, chili powder, cumin, oregano flakes, and salt into the blender and pulse until it turns into a thick sauce.
4.Season the flank steak with 1 1/2 teaspoons of salt and pepper to taste. Heat a large skillet over medium-high heat, add 2-3 tablespoons of oil, and sear the steak for 3-4 minutes on each side until browned. Transfer the steak to a cutting board and shred it using two forks.
5.In a medium bowl, combine the shredded steak and chili sauce together. Add in some grated cheese, if desired.
6.Heat the tortillas in the microwave for 20-30 seconds to make them more pliable. Spoon some of the filling onto each tortilla and roll them up tightly. Secure each chimichanga with a wooden toothpick.
7.Brush the remaining olive oil over the top of the chimichangas and place them on a baking sheet. Bake in the oven for 20-25 minutes or until golden brown.

PROS

Delicious, easy to make, and perfect for a family dinner or a crowd-pleaser party dish.
The flavors of the chili sauce are spicy and rich, and the cheese adds a nice touch of creaminess.
The steak filling is tender and juicy, and the tortillas are golden and crispy.
If you’re looking for an exciting and hearty meal to impress your guests, this is it.

CONS

This dish may be high in calories, fat, and sodium, especially if you add plenty of cheese and serve it with sides like guacamole, sour cream, or beans.
Be aware of portion sizes and choose leaner cuts of beef or use chicken or vegetarian options to make it healthier.

HEALTH & BENEFITS

The beef in this recipe is rich in protein, iron, zinc, and vitamin B12 that support muscle growth, energy production, and immunity. The chili powder and garlic in chili sauce contain antioxidants, anti-inflammatory, and gut-friendly properties that may help reduce oxidative stress, inflammation, and risk of some chronic diseases. The tortillas are a good source of complex carbohydrates that provide energy and fiber for healthy digestion.

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