Baked Shredded Beef Chimichangas

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs steak (a lean cut)
• 2 tablespoons cumin seeds
• 6 inches cinnamon sticks, broken into thirds
• 1 knorr beef bouillon cube
• 1/2 onion, chopped
• 2 garlic cloves
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper (or more)
• 1/4 cup salsa
• 1 (4 ounce) can chopped green chilies
• 1 cup colby-monterey jack cheese, grated
• 6 (10 inch) flour tortillas
• nonstick cooking spray
• shredded lettuce
• chopped tomato
• sour cream
• guacamole
• salsa
• refried beans

Recipe

• 1 put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
• 2 bring to a boil and allow to simmer until the meat shreds easily with a fork.
• 3 (this takes longer with tough cuts of meat) remove meat from liquid, shred and put aside.
• 4 strain liquid and set aside.
• 5 spray a large skillet with non-stick spray and add onions and garlic.
• 6 cook until the onions are translucent.
• 7 add chili powder, cumin, cinnamon, and cayenne and mix in well.
• 8 add salsa, chilies, and shredded meat and combine.
• 9 measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
• 10 spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
• 11 preheat oven to 450°f.
• 12 warm your tortillas.
• 13 lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
• 14 top with 1/6 of the shredded cheese.
• 15 fold the right side and then the left and roll up the chimichanga.
• 16 put seam side down in the glass dish-- fold remaining 5 chimichangas.
• 17 coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
• 18 bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
• 19 after 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
• 20 when the chimichangas are crisp and golden brown they are ready for eating.
• 21 put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.