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Spicy Shredded Beef Chimichangas for #CincoDeMayo #SundaySupper – Supper for a Steal

Have you hear about the upcoming Food and Wine Conference? It is going to be amazing with speakers such as Sara Moulton(!!!), Jaden Hair of Steamy Kitchen and so many more amazing and talented people. Today only, during the #SundaySupper chat, we will be offering $100 off the full conference pass. You must purchase your ticket between 7-8 pm ET and enter the coupon code: SundaySupper.

Spicy Shredded Beef ChimichangaCinco de Mayo, American’s excuse to stuff their faces with heavy Mexican food and margaritas. We love a good party, don’t we? This year I decided to lighten it up a bit. I love  good fried burrito as much as the next person, but that should only be an occasional treat.

In over a year of recipe blogging it’s hard to believe I have only posted one chimichanga recipe, it was one of the first recipes I ever posted in March of 2012, the Chicken and Black Bean Chimichanga. As much as I love chimichangas I never make them and since we don’t really go out to eat very often I never order them either.

This time around I’m baking, rather than frying, the chimichangas and making them with whole wheat tortillas.

Spicy Shredded Beef Chimi

Spicy Shredded Beef Chimichangas for #CincoDeMayo #SundaySupper
Prep time
Cook time
Total time
Serves: 6+
  • 1.5lb boneless beef roast
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teasoon paprika
  • 1 teaspoon olive oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 medium jalapeno, sliced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • large flour tortillas
  • shredded cheese
  • cooking spray
  • additional toppings: Greek yogurt, salsa, chopped tomatoes, cilantro, etc
  1. Mix together chili powder, cumin, and paprika in a small bowl. Rub on beef roast, covering all sides. In a large pan heat olive oil to high heat. Sear beef on each side 1-2 minutes.
  2. In crockpot add onions, garlic, jalapeno, chipotle, beef stock and tomato paste. Stir to combine. Place beef in pot and allow to cook 6-8 hours on low. If you can, turn once.
  3. Shred beef and return to sauce for 15-30 minutes to absorb flavors.
  4. Preheat oven to 400 degrees.
  5. Drain meat and put ¼-1/2 cup of beef in the center of each tortilla, depending on how large they are. Top with a little bit of shredded cheese, tuck the ends in and wrap up. Spray tops with cooking spray.
  6. Bake 10 minutes, flip, and bake an additional 10 minutes until they are browned and crispy. Add toppings and enjoy.

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