The BEST CHIMICHANGAS Are Made at Home

Ingredients

• 2 pounds Chuck Roast (trim excess fat, cut into large chunks)
• 1 medium Onion (quartered, for the Instant Pot broth)
• 5 pieces Garlic Cloves (peeled, for the Instant Pot broth)
• 2 teaspoons Salt (1 tsp for broth, 1 tsp for sauce)
• 3 pieces Bay Leaves (for the Instant Pot broth)
• 4 cups Water (enough to cover the meat in the Instant Pot)
• 14 pieces Tomatillos (medium, husked and rinsed)
• 5 pieces Green Chiles (such as Anaheim or Hatch, roasted and peeled)
• 2 pieces Poblano Peppers (roasted, peeled, seeded, cut into strips)
• 3 pieces Green Bell Peppers (cut into strips, seeds removed)
• 1 piece Serrano Chili (roasted and added to the sauce blend)
• 0.25 cup Fresh Cilantro (packed, for the sauce)
• 0.5 small White Onion (finely chopped, for the sauce)
• 3 pieces Garlic Cloves (peeled, for the sauce)
• 1 piece Beef Bouillon Cube (for depth of flavor in the sauce)
• 1 teaspoon Ground Cumin
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Oregano (Mexican oregano preferred)
• 2 tablespoons Vegetable Oil (for sautéing onion and tomatoes)
• 2 cups Vegetable Oil (for deep‑frying chimichangas)
• 2 medium Roma Tomatoes (cored and cut into strips, seeds removed)
• 1 cup Fiesta Blend Cheese (shredded; Mexican blend of cheddar, Monterey Jack, etc.)
• 6 pieces Flour Tortillas (burrito‑size, 10‑inch diameter)
• 0.25 cup Crema Mexicana (for drizzling on finished chimichangas)
• 0.5 cup Guacamole (store‑bought or homemade)
• 2 cups Cooked Rice (optional side)
• 4 pieces Lettuce Leaves (for serving on the side)

Instructions

1. Prepare the Beef Broth

   Place the 2 lb chuck roast, 1 quartered onion, 5 peeled garlic cloves, 1 tsp salt, 3 bay leaves, and enough water to cover (about 4 cups) into the Instant Pot.

   Time: PT10M

2. Pressure‑Cook the Beef

   Seal the Instant Pot, set to the 'Meat/Stew' setting on High pressure and cook for 1 hour. Allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT1H

3. Roast and Boil the Sauce Vegetables

   While the beef cooks, bring a pot of water to a boil. Add the 14 tomatillos and boil for 5 minutes until their skins blister. Meanwhile, roast the 5 green chiles, 2 poblanos, 3 green bell peppers, and 1 serrano over an open flame or under a broiler until charred, then peel and set aside.

   Time: PT10M

   Temperature: medium

4. Blend the Green‑Chili Sauce

   In a blender, combine the boiled tomatillos, the peeled roasted green chiles, the serrano, a handful of cilantro, ½ small white onion, 3 garlic cloves, 1 beef bouillon cube, 1 tsp ground cumin, 1 tsp black pepper, 1 tsp oregano, and 1 tsp salt. Blend until smooth.

   Time: PT5M

5. Shred the Cooked Beef

   Remove the beef from the Instant Pot, let it rest 5 minutes, then use two forks to shred it into bite‑size pieces.

   Time: PT5M

6. Sauté Aromatics and Rajas

   Heat 2 Tbsp vegetable oil in a large skillet over medium heat. Add the remaining half of the onion (cut into thin strips) and sauté for 2 minutes. Add the 2 Roma tomatoes (seeded, cut into strips) and cook another 2 minutes. Stir in the cut strips of poblanos and green bell peppers (rajas) and sauté for 2 more minutes; season lightly with salt.

   Time: PT5M

   Temperature: medium

7. Combine Sauce, Beef, and Simmer

   Pour the blended green‑chili sauce over the sautéed vegetables, stir, then add the shredded beef. Reduce heat to medium‑low and let the mixture simmer for 15 minutes, allowing flavors to meld.

   Time: PT15M

   Temperature: medium-low

8. Assemble the Chimichangas

   Lay a flour tortilla flat. Sprinkle about 2 Tbsp shredded Fiesta cheese onto the center, then add a generous scoop of the beef‑sauce mixture. Fold the sides over the filling, then roll tightly, sealing the seam with a dab of water if needed.

   Time: PT10M

9. Fry the Chimichangas

   Heat 2 cups vegetable oil in a deep frying pan or Dutch oven to medium‑high (about 350°F). Carefully place each chimichanga seam‑side down, fry until golden brown on one side (≈2 minutes), flip and fry the other side until equally golden. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: 350°F

10. Plate and Garnish

    Serve the hot chimichangas on a plate with a side of rice and lettuce. Drizzle each with a spoonful of crema Mexicana, then top with guacamole. Enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g