Description
Slow Cooker Beef Chimichangas are a delightful Tex-Mex dish featuring tender, shredded beef cooked low and slow with savory seasonings, wrapped in warm flour tortillas, and fried to golden-crispy perfection. This recipe combines the convenience of a slow cooker with a classic frying method to bring you flavorful, satisfying chimichangas perfect for family dinners or gatherings.
Ingredients
Scale
Beef Filling
- 3 lbs. chuck roast
- 10 oz. can Rotel tomatoes
- 1 cup beef stock
- 1.25 oz. taco seasoning packet
- 3 garlic cloves, minced
For Assembly
- 12 6″ flour tortillas
For Frying
- 2 cups vegetable oil (for frying; you may need more or less)
Instructions
- Prepare the Beef Filling: In your slow cooker, combine the chuck roast, Rotel tomatoes, beef stock, taco seasoning, and minced garlic. Stir to mix all ingredients together evenly. Cover and cook on HIGH for 4 hours or LOW for 8-9 hours, until the beef is tender and easily shreddable.
- Shred the Beef: Once the beef is cooked, remove the chuck roast carefully to a bowl along with some of the cooking liquid to keep the meat moist. Use two forks to shred the beef finely.
- Assemble the Chimichangas: Place about ¼ cup of the shredded beef onto the center of a flour tortilla. Fold the sides in, then roll the tortilla tightly around the filling. Repeat this process until all the shredded beef is used.
- Heat the Oil: Pour enough vegetable oil into a cast iron skillet or deep frying pan to be at least 3 inches deep. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
- Fry the Chimichangas: Carefully place the chimichangas in the hot oil in batches. Fry each side for 3-4 minutes or until the tortillas are golden brown and crispy. If the chimichangas start to open or fall apart during frying, secure them with toothpicks to hold their shape.
- Drain and Serve: Remove the fried chimichangas from the oil and let them drain on a paper towel-lined plate to remove excess oil. Allow them to cool for a few minutes before serving.
- Serving Suggestion: Serve the chimichangas accompanied by Spanish rice, fresh cilantro, refried beans, salsa, sour cream, and lime wedges for a complete and delicious meal.
Notes
- Use fresh garlic for the best flavor in the beef filling.
- Ensure the oil stays at a steady temperature of 350°F to avoid greasy or undercooked chimichangas.
- If you do not have a cast iron skillet, use a heavy-bottomed frying pan for frying.
- To make cleanup easier, line your serving dish with paper towels to absorb excess oil.
- Leftover chimichangas can be reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 4 hours (High) or 8-9 hours (Low)
- Category: Main Dish
- Method: Slow Cooking and Frying
- Cuisine: Tex-Mex
Keywords: Slow Cooker Chimichangas, Beef Chimichangas, Tex-Mex Slow Cooker Recipe, Crispy Chimichangas, Shredded Beef Chimichangas
