Easy Chimichangas Thanks To The Crockpot
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Judul : Easy Chimichangas Thanks To The Crockpot
link : Easy Chimichangas Thanks To The Crockpot
1 to 2 pounds beef roast (I used top round. I bet you could use pork!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup water
1 medium yellow onion, diced finely, OR 1 tablespoon dried minced onion flakes
to add later:
1 (10 to 15 ounce) can tomatoes and chiles--drained (Rotel)
1 (15-ounce) can diced tomatoes--drained
salt and pepper your meat on all sides.
Plop it into a 4-quart crockpot and cover with 1/2 cup of water.
Cook on low for 8 to 10 hours.
If you only have a 6-quart, that is okay but check after about 6 hours on low.
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.
Turn your crock to high to warm everything up.
Prepare your toppings.
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Judul : Easy Chimichangas Thanks To The Crockpot
link : Easy Chimichangas Thanks To The Crockpot
Easy Chimichangas Thanks To The Crockpot
Chimichangas are a fun Mexican food staple which is usually completely off limits if you have Celiac or are gluten free. Since our family needs to eat gluten free I wanted to find a way to make them at home in a safe way.
This recipe uses the crockpot slow cooker to cook the meat all day long and then I wrap the meat in tortillas (we use a gluten free tortilla, made from brown rice) and then pan fry.
[originally posted in 2008, during my year of slow cooking]
Day 103.
This recipe uses the crockpot slow cooker to cook the meat all day long and then I wrap the meat in tortillas (we use a gluten free tortilla, made from brown rice) and then pan fry.
[originally posted in 2008, during my year of slow cooking]
I have never made chimichangas before. And I don't think I ever would have, if Heather didn't email me with the suggestion.
I just wouldn't have thought to do it.
Heather rocks. These are amazing and wonderful and since our family has gone gluten free, nothing we could have had unless we made our own.
Thank you so much, Heather.
Like the chicken tacos, you are crockpotting the meat all day.
This works so well for me, because I can then shop for the fresh fix'ens at my convenience during the day or send Adam to the store on his way home.
The Ingredients.
I just wouldn't have thought to do it.
Heather rocks. These are amazing and wonderful and since our family has gone gluten free, nothing we could have had unless we made our own.
Thank you so much, Heather.
Like the chicken tacos, you are crockpotting the meat all day.
This works so well for me, because I can then shop for the fresh fix'ens at my convenience during the day or send Adam to the store on his way home.
The Ingredients.
1 to 2 pounds beef roast (I used top round. I bet you could use pork!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup water
1 medium yellow onion, diced finely, OR 1 tablespoon dried minced onion flakes
to add later:
1 (10 to 15 ounce) can tomatoes and chiles--drained (Rotel)
1 (15-ounce) 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.
It doesn't take long, but there is no way around this---you need to fry up the cute little tortilla packets.
In the morning:
salt and pepper your meat on all sides.
Plop it into a 4-quart crockpot and cover with 1/2 cup of water.
Cook on low for 8 to 10 hours.
If you only have a 6-quart, that is okay but check after about 6 hours on low.
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).
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.
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 spoonful 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.
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.
The Verdict.
Oh my.
These were amazing. My children have never had anything like this, and were thrilled to try the "crunchy burritos."
We all ate too much, and were so happy we had the opportunity to do so.
These were amazing. My children have never had anything like this, and were thrilled to try the "crunchy burritos."
We all ate too much, and were so happy we had the opportunity to do so.
Thank you so much, Heather, for the wonderful idea.
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