Smothered Beef Barbacoa Chimichangas
"Spicy, slow cooked beef barbacoa stuffed into a tortilla and fried to crunchy perfection, smothered in a velvety smooth white queso... perfect chimichangas!..."
INGREDIENTS
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BEEF BARBACOA:
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4 lb. chuck roast
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2 Tbsp vegetable oil
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1/3 cup apple cider vinegar
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5 cloves garlic, minced
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4 tsp cumin
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2 tsp oregano
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1/4 tsp ground cloves
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1 tsp black pepper
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1 tsp kosher salt
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3/4 cup beef stock
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3 Tbsp freshly squeezed lime juice
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3 chipotle chiles in adobo sauce + 2 tsp of the adobo sauce (add more if you want it spicier)
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Can of green chiles, drained
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2 bay leaves
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QUESO:
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3/4 lb high quality white american cheese, shredded or finely chopped
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1/2 lb high quality fontina cheese, shredded
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1 cup half-and-half
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2 Tbsp canned jalapenos, finely chopped
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1/2 tsp cumin
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1/2 tsp ground nutmeg
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3/4 tsp red pepper flakes
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1/4 tsp salt
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1/4 tsp black pepper
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chopped cilantro, tomatoes, and jalapenos for garnish, optional
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CHIMICHANGAS:
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Large flour tortillas
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Queso Fresco cheese (possibly found in the refrigerated section of the Mexican foods aisle - can substitue Cotija or shredded Monterey Jack)
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Pico de Gallo or your favorite salsa
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Diced avocado
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Minced fresh cilantro
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