Birria-Style Shredded Beef Chimichangas Recipe
Prep Time:
30 minutes
Cook Time:
3 hours, 30 minutes
Servings:
8 Chimichangas
Ingredients
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 dried ancho chile, stemmed and seeded
  • 1 dried chipotle chile, stemmed and seeded
  • 1 teaspoon achiote seeds
  • ½ white onion, quartered
  • 3 garlic cloves
  • 1 ½ pounds chuck roast, cut into chunks
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 3 cups beef broth
  • 8 large flour tortillas
  • 2 cups Tex-Mex blend cheese, shredded
  • Vegetable oil for frying
Directions
  1. Preheat the oven to 325 F.
  2. Toast the chiles in a dry pan for 2 minutes.
  3. Soak the chiles in hot water for 15 minutes.
  4. Blend the soaked chiles with the achiote seeds, onion, garlic, and 1 cup soaking liquid until smooth.
  5. Season the beef with salt and pepper.
  6. Add a touch of oil to a Dutch oven or a heavy-bottomed pot.
  7. Add the beef, and sear it in the Dutch oven until browned.
  8. Add the chile mixture, bay leaf, cumin, oregano, and beef broth. Bring it to a boil.
  9. Cover, place in the oven, and braise for 3 hours until the beef shreds easily.
  10. Remove the beef and shred it.
  11. Strain the consommé and keep it warm.
  12. Fill the tortillas with beef and cheese, and roll them tightly, tucking in the ends.
  13. Heat the oil to 350 F.
  14. Fry the chimichangas in batches until golden, about 3 minutes per side.
  15. Serve immediately with warm consommé for dipping.