September 09, 2013

chimichangas

every so often when i'm pregnant, nothing else will do but a sizable portion of some luscious meat.  i was really pleased with this recipe.  i mostly followed the recipe found here, but did tweak it slightly...

ingredients

2 lbs roast
1/4 C water
1 1/2 C beef broth
3 T red wine vinegar
1 t cumin
chili powder to taste (if you're in to that sort of thing)
jack cheese
uncooked tortillas
vegetable oil
desired toppings--i used shredded lettuce, diced tomatoes, sour cream and guac

directions

Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.

preheat oven to 500.  brush a cookie sheet with oil.  put desired amount of meat and cheese in tortillas and fold.  brush with oil.  bake 6 min on each side.  voila!  i used 3 1/2 lbs meat and we had enough dinner for two nights for our family of six (one only really counts as half, though).

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