Juicy shredded beef flavored with Mexican seasonings with homemade refried beans wrapped in a large flour tortilla and deep fried to a golden brown. Topped with guacamole, shredded lettuce and pico de gallo. Served with rice and beans. If you like beef and bean chimichangas you’re gonna love this!
2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top or bottom round )
1 1/2 tbsp. salt
1 tbsp. pepper
1 tbsp. cumin
1 1/2 tbsp. chili powder ( light or dark )
1 tbsp. garlic powder
1 tbsp. onion powder
4 bay leaves
1 onion ( small dice )
Method: Shredded Beef
Add meat, salt, pepper, cumin, chili powder, onion powder, garlic powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about 1/2in. over the top of the meat and boil covered for 2 hours stirring occasionally.
Add diced onion and boil for 1 more hour covered stirring occasionally. At this point the meat should start to break down. Remove bay leaves and continue to break it down using a wooden spoon or spatula ( I like the spatula ). Continue to boil uncovered until the liquid has evaporated and continue to shred the meat with the wooden spoon or spatula.The meat should be completely shredded after about 4 hours. Set aside and let cool to warm or room temperature.
Ingredients: Mexican Rice
2 cups rice ( uncooked )
4 cups water
2-3 tbsp. olive oil
1/2 onion ( small dice )
3 cloves garlic ( minced )
2 tbsp. powdered chicken bullion
1/2 teas. salt
1 teas. pepper
1 teas. dark chili powder
1 teas. light chili powder
6oz. red enchilada sauce ( mild )
Method: Mexican Rice
Preheat a 3-5 quart sauce pan on medium heat and add the olive oil. Add the rice and saute for 8 to 10 minutes to slightly brown the rice, stir often or it will burn. Carefully add the water as it will steam when it hits the pan and can burn you. Add all other ingredients and give it a good stir to blend. Bring to a boil and then reduce heat to low and simmer covered for about 20 minutes, until all of the liquid has been absorbed. Remove from heat.
Ingredients: Refried Beans
1 lb. dry pinto beans ( about 2 cups )
water ( 8 cups for soaking and 7 cups for cooking )
1 tbsp. salt
3/4 teas. fresh cracked pepper
3/4 tbsp. chili powder
3/4 teas. cumin powder
1 tbsp. onion powder
1 1/4 teas. garlic powder
4 slices thick cut bacon
Method: Refried Beans
Sort through the dry beans and remove any stones or rocks and soak the beans for 24 hours or overnight by putting the dry beans in a 3 to 5 qt. sauce pan or stock pot, adding 8 cups of water and cover. Refrigerate for at least 8 hours, 24 hours is better. Of course you will want to do this the day before. After the beans have soaked, drain the soak water and rinse off the beans in a strainer. Rinse out the pan and fill it with 7 cups of water and bring to a boil. Add beans, bacon strips and seasoning to the water and reduce heat to low and simmer for 3 hours, stirring occasionally. Keep the lid ajar to allow for evaporation of the liquid. After 3 hours most of the liquid should have evaporated to the point that the beans should be seen through the liquid. You don’t want all of the liquid to evaporate or your beans will be dry. Remove the bacon strips and mash the beans with a potato masher until you get your desired consistency. For a creamier texture you can whisk the beans after mashing them.
The traditional way of making refried beans would be to follow all the steps above but without using the bacon during the cooking process. You would then add bacon grease or manteca ( lard ) to a skillet ( medium low heat ) and mash the beans into the fat. This is where the name ” refried beans ” comes from but adding the bacon at the beginning just saves you an extra step. For vegetarian style refried beans simply eliminate the fat ( bacon or lard ).
Ingredients: Beef And Bean Chimichangas
1 dozen large flour tortillas
about 1qt. oil for frying ( vegetable or canola )
Method: Beef And Bean Chimichangas
Heat your tortillas until pliable. This can be done by heating them on a 350 degree griddle one or two at a time for about 1 minute a side. microwave 1 or 2 at a time on high for about 30 to 45 seconds or by wrapping all of them in foil and baking for about 5 to 10 minutes.
Add about 2 to 3 tablespoons of refried beans onto the bottom half of a tortilla and spread them out sideways to about 2 inches from the sides. Add about 1/2 cup to 1 cup of shredded beef over the top of the beans. Fold the sides in and roll it up. Insert a toothpick in to hold it shut near the outside flap. Fry 1 or 2 at a time in 350 degree oil making sure that the pan used for the oil is deep enough to where the oil only goes no more than half of the way up the side. Fry for about 2 to 4 minutes a side or until golden brown. Always be careful when using hot oil.
Toppings can include anything you like. I’m using a little bit of red enchilada sauce, Monterey Jack cheese, shredded lettuce, guacamole and pico de gallo. Other suggestions can be sour cream, olives hot sauce etc.
Put it all together by placing a chimichanga on an oven proof serving plate, drizzle with enchilada sauce. Add your rice and beans and sprinkle your beans and chimichanga with cheese and bake at 300 degrees just long enough to melt the cheese, about 3 to 5 minutes or you could microwave on high for about a minute. After it comes out of the oven add your favorite toppings and dig in! Here’s the plate again with toppings.
These beef and bean chimichangas are superb! The authentic flavors of the shredded beef and refried beans that go into these fried burritos is excellent! The enchilada sauce is optional but I think it adds just that much more flavor to the dish. Top it all off with you favorite Mexican toppings and you’ve got a real winner!