As a child this was one of my favorite meals. My mom reserved it for special occasions since it takes time to prepare, but when she made it, my siblings and I always devoured it. My sister requested it every birthday—she even had it for her high school graduation. Three of the four of us were born in July, and when she asked for this early in the month it meant I got to enjoy one of my favorites early too. It’s a nostalgic dish that became linked to celebrations in our family.
The beef in this recipe is exceptionally tender and juicy, infused with flavor from green salsa and diced chiles. This was my first time making it by myself. The process wasn’t difficult—just a bit of patience while the roast cooks because the aroma is irresistible. Shredding the meat and combining it with the sauce takes some time, but the recipe yields a large quantity. For our family of four I typically divide the finished meat into thirds and freeze two portions for future meals.
I can’t overstate how delicious this filling is: moist, flavorful, and robust. It makes outstanding chimichangas and is worth preparing for a special meal or for Cinco de Mayo. If you enjoy green chile and slow-braised beef, this is a must-try.
Chili Verde Beef Chimichangas
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Ingredients
- 5 lbs beef chuck roast, (the flat kind — I had to buy 2 roasts to get 5 lbs)
- salt and pepper, to taste
- 3 Tbsp shortening or coconut oil
- 3 medium onions, chopped
- ¼ cup all-purpose flour
- 4 oz can diced green chiles
- 14-16 oz green chili salsa, (I used Herdez Salsa Verde)
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp ground cumin
- (10-count) packs taco size flour tortillas
- 2 cups oil (canola/vegetable), for frying
Instructions
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Generously season both sides of the roast(s) with salt and pepper. Sear both sides and the ends in a hot pan, then transfer the roast(s) to a large baking dish (13×9-inch).
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Cover the dish with foil and cook at 300°F for 4 hours. Do not add water—the roast will release its own juices.
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When the meat is tender, drain and reserve the cooking juices, then shred the beef. Skim fat from the top of the juices, return some juices to the shredded meat, and set aside.
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In a large sauté pan, melt the shortening or coconut oil. Add the chopped onions and cook 5 minutes until soft and translucent. Stir in the flour and cook 1 minute. Mix in the diced green chiles, salsa verde, garlic powder, salt, and cumin. Cook until the sauce thickens, then add the shredded beef and heat through.
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Spoon about 1/3 to 1/2 cup of the meat into each tortilla and fold burrito-style to form chimichangas.
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Heat oil in a large pot to frying temperature. Carefully place chimichangas seam-side down and fry until golden brown, about 45 seconds per side. Drain on paper towels and serve with sour cream, cheese, and hot sauce if desired.
Notes
- To freeze: Portion the meat into airtight freezer bags. Thaw overnight in the refrigerator and reheat on the stove or in the microwave, adding a little beef broth or water if needed. Fill tortillas and fry, bake, or cook as desired.
- Slow cooker option: Cook the roast on low for 10–12 hours, then proceed with the remaining steps as written.
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