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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 180 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. Preheat oven to 500 degrees F (260 degrees C). | 3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan. | 4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	2	pounds	boneless	1958.4044	0.0	276.8966	94.8375
water	1/4	cup		0.0	0.0	0.0	0.0
beef broth	1 1/2	cups		25.2	0.14400000000000002	4.104	0.792
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
flour tortilla	4			-	-	-	-
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
salsa	1	cup		75.4	17.264	3.952	0.442
monterey jack cheese	1/2	cup	shredded	-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.