Ingredients

• 2 pounds boneless beef chuck roast , trimmed of fat
• 0.25 cups water
• 1.5 cups beef broth
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 , 8-inch
• 3 tablespoons unsalted butter , melted
• 1 cup salsa
• 0.5 cups shredded Monterey Jack cheese
• 0.5 cups sour cream

Instructions

1. 1 Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.
2. 2 Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9x13-inch baking pan.
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.

Nutrition per serving