Shredded Beef Fajitas & Chimichangas

~2 lb of the cheapest roast beef you can find (usually chuck)
salt & pepper to taste
fresh tortillas

Fajitas

Cook roast for 8-10 hours on low heat. Add one thinly sliced onion on top of roast while it cooks in crock pot. During last hour of cooking, mix BBQ sauce with ¾ cup salsa, 1 tablespoon chili powder, and 1 teaspoon cumin, then pour mixture over roast and onion. Chop red onion, peppers, or whatever fajita veggies you like, and saute in butter. Shred meat and mix in veggies. Cook up tortillas and serve.

Chimichangas

Cook roast for 8-10 hours on how heat. Add 1 cup salsa, 1 tablespoon chili powder, 1 tablespoon cumin, and 2-3 tablespoons ketchup to roast during the last 30 minutes of cooking. Shred beef and mix thoroughly. While it heats through, bring 1 gallon safflower oil to 375°F in a conventional fryer. Wrap ~1/4 cup beef mixture in each uncooked tortilla, along with cheese or veggies, if you so desire. You may want to secure the chimichanga with toothpicks. Place about two at a time in the fryer and cook for 3-5 minutes, or until crispy and golden brown (you may need to flip them half-way through). Serve with salsa, rice, and other fixin’s.

Source: Angie & Jim

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Published in: on September 2, 2009 at 12:59 am  Leave a Comment  
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