Erin's Chuck Roast Chimichangas
5-6 lbs Hat Brand Beef chuck roast
2 Tbsp canola oil
Salt and Pepper
1/2 cup Cava
1 sweet onion, diced
1/3 cup apple cider vinegar
5 cloves garlic, crushed
4 tsp cumin
2 tsp oregano
1 tsp black pepper
1 tsp kosher salt
1 cup beef stock
2 limes, juiced
1 7 oz can chipotle chiles in adobo sauce
1 7 oz can green chiles, diced
2 bay leaves
2 Tbsp butter
1 Tbsp flour
1 cup whole milk
1 cup heavy cream
3 oz cheddar
3 oz Monterey Jack
3 oz Oaxaca
3 oz Asadero or Chihuahua
Pinch of cayenne and cumin
2 Tbsp pickled jalapeño, minced
1 Tbsp pickled jalapeño juice
2 Tbsp Pico de Gallo
Large flour tortillas (10")
Queso Fresco cheese
Pico de Gallo
MAKE THE BRAISED BEEF:
1. Trim excess fat from the roast and cut into large pieces. Pat dry and season liberally with salt and pepper.
2. Add canola oil to a large Dutch oven and heat over MED-HIGH heat.
3. Sear all sides of the meat, remove to a plate, and repeat with remaining half of meat.
4. Deglaze the pan with 1/2 cup Cava and sauté onion in drippings.
5. Meanwhile, add vinegar, garlic, cumin, oregano, pepper, salt, beef stock, lime juice, chipotle chiles and green chilies to a blender and puree until smooth.
6. Pour sauce back into Dutch oven and return meat. Stir well and then add bay leaves.
7. Bring to a boil, cover and simmer for 3.5 hours.
8. Remove bay leaves.
9. Remove meat to a large platter and shred. Return meat to the dutch oven and simmer, uncovered, for 10 minutes, or until the sauces thickens and clings to the meat.
MAKE THE QUESO:
1. Melt 2 Tbsp. butter in a saucepan over medium heat. Add 1 Tbsp. flour and whisk until smooth and starting to toast, about 2 minutes.
2. Whisk in milk and cream and bring to a boil.
3. Reduce heat to LOW and whisk in cheeses, until smooth and melted.
4. Remove from heat and then stir in cayenne, cumin, jalapeños with juices and pico de gallo.
5. Pour queso into beef and stir well to combine.
*Queso can be made separately to serve with tortilla chips!
MAKE THE CHIMICHANGAS:
1. Pour enough canola oil to coat the bottom of a nonstick pan or cast iron skillet and heat on medium- medium high heat.
2. To test to see if the oil is ready, rip off a small piece of flour tortilla and toss it in the oil... it should bubble and slowly turn golden brown.
3. Lay out a flour tortilla, add about 1 cup to 1 1/2 cups of beef mixture to the tortilla in a horizontal line, leaving an inch border on the sides.
4. Roll the tortilla as you would a burrito, up from the bottom over the meat mixture, fold the sides in, then continue rolling upward.
5. Place the chimichanga seam side down in the oil and let it fry for about 1 minute, or until golden, then carefully flip it over and fry an additional minute.
6. Remove to a paper towel lined plate to drain and cool.
7. Repeat with remaining chimichangas.
8. To serve, top chimichanga with crema, queso fresco cheese and pico de gallo.
*Chimichangas can be rewarmed before serving on a sheet pan fitted with a wire rack in a 350 degree oven for 5-7 minutes. Rewarm before topping with crema, queso fresco and pico de gallo.