
( look inside )
( Shredded Beef or Pork Chimichangas )Alterations:
- Used my slow cooker overnight (12 hours) instead of doing the pot watching in steps 1-3
- Doubled the recipe except cheese
- Drained a la Alton Brown (on an inverted cooling rack on top of paper towels on a cookie sheet)
- Pour the liquid into a pot and boiled it on the stovetop for a while, then just poured some into the bowl with the meat
Notes:
- Next time I'll probably mix the cheese with the meat so it's not all on one side
- I just ate mine with hot sauce, no taco-type toppings
- My yield was 29 with the recipe doubled
Using the slow cooker helped cut the prep time. The meat was done when I got up in the morning, and after that, it only took 2.5 hours to shred, wrap, and fry everything.