Shredded Beef Chimichangas
Inspired by techniques from NYT Cooking.
Slow-simmered, spiced brisket shredded and cooked down with tomato, pepper and jalapeño, wrapped with Monterey Jack in flour tortillas and shallow-fried until crisp. Served with soured cream, avocado and lime.
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Method
- 1
Simmer the brisket. Put the brisket, quartered onion, garlic, bay, cumin, oregano, ancho powder and salt in the pot with the water. Bring to the boil, skim off the foam, then cover and simmer gently for 2 1/2-3 h until the meat pulls apart easily with a fork. Long, gentle cooking turns the tough connective tissue in brisket soft and juicy.
- 2
Shred the meat. Lift out the beef and keep 250 ml of the cooking liquid, discarding the onion and bay. Once it is cool enough to handle, pull the meat into fine shreds with 2 forks and discard any gristle.
- 3
Cook the filling. Heat the oil in the frying pan over medium heat and soften the chopped onion, green pepper and jalapeño for 6-8 min. Add the tomatoes for 5 min until they collapse, then stir in the beef and reserved liquid and simmer for 10-15 min, stirring often, until thick and almost dry. A dry filling keeps the tortillas crisp; let it cool for 15 min.
- 4
Wrap tightly. Warm the tortillas briefly so they bend without cracking. Lay a sixth of the beef in a log across the lower third of each, top with cheese, fold the bottom over, tuck in the sides and roll up firmly. Pin each one closed with a cocktail stick.
- 5
Shallow-fry. Heat 1 cm of oil in the deep pan to 180 °C. Fry 2-3 at a time, seam side down first, for 2-3 min a side until crisp and deep golden and the centre reaches 74 °C. Starting seam side down seals the parcel so it doesn't unroll.
- 6
Drain and serve. Drain on the paper-lined rack and pull out the sticks. Serve hot with soured cream, the avocado and lime wedges.
Storage
Chill leftovers for up to 2 days. Reheat in a 200 °C (180 °C fan) oven for 15-20 min until crisp and piping hot (74 °C) in the centre. The cooled filling freezes for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large heavy pot with lid
- 2 forks
- large frying pan
- 30 cm deep frying pan or sauté pan
- cocktail sticks
- instant-read thermometer
- wire rack over a tray
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 618 kcal |
| Protein | 40.2 g |
| Carbohydrate | 45.5 g |
| of which sugars | 6.2 g |
| of which free sugars | 1.9 g |
| Fat | 31.6 g |
| of which saturates | 9.3 g |
| Fibre | 5.3 g |
| Salt | 2.32 g |
Protein per 100 kcal
6.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
