Easy Beef Chimichangas



--1 1/2 pound hunk o' meat (I used top round. I bet you could use pork!)
--salt and pepper
--1/2 cup water
--1 T dried minced onion, or 1 diced fresh onion

to add later:
--1 can tomatoes and chiles--drained
--1 can diced tomatoes--drained

burrito-sized tortillas, and whatever toppings your family likes

The Directions.

You are going to have to be in the kitchen if you plan on making the meat mixture into chimichangas. It doesn't take long, but there is no way around this---you need to fry up the cute little tortilla packets.

If you are feeling cranky and aren't in the mood to cook, don't make this. Crock something else.

In the morning:

salt and pepper your meat on all sides. Plop it into the crockpot and cover with 1/2 cup of water. Cook on low all day---I cooked this for 8 hours.
Shop for fresh ingredients for toppings, tortillas. I chose to use the brown rice tortillas from Trader Joe's. If you aren't gluten free, I'd pick the whole grain no-lard flour tortillas (because I'm mean).


After your meat has cooked all day, remove it carefully. Skim the fat out of the liquid at the bottom of your stoneware, and remove excess juice. You really only need about a cup of juice left in the crock.

Put your meat back inside, and shred it with two forks. The meat should come apart easily. If it doesn't, cut it in pieces and cook on low a few more hours.

Add the can of drained diced tomatoes and drained tomatoes and chiles.

Turn your crock to high to warm everything up.

Prepare your toppings.

When the meat is hot again, start making your little chimichanga packets. Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.

Take a steamed tortilla and plop a spoonfull of meat in the center. If you use too much meat, it won't fold correctly. Trust me.

Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.

Heat up some oil in a big skillet. When it is super hot, carefully put the chimichanga into the oil, seam-side down. Fry until golden brown (about 1 min) then flip.

Top with cheese, salsa, sour cream and guacamole.