Have you hear about the upcoming Food and Wine Conference? It is going to be amazing with speakers such as Sara Moulton(!!!), Jaden Hair of Steamy Kitchen and so many more amazing and talented people. Today only, during the #SundaySupper chat, we will be offering $100 off the full conference pass. You must purchase your ticket between 7-8 pm ET and enter the coupon code: SundaySupper.
Cinco de Mayo, American’s excuse to stuff their faces with heavy Mexican food and margaritas. We love a good party, don’t we? This year I decided to lighten it up a bit. I love good fried burrito as much as the next person, but that should only be an occasional treat.
In over a year of recipe blogging it’s hard to believe I have only posted one chimichanga recipe, it was one of the first recipes I ever posted in March of 2012, the Chicken and Black Bean Chimichanga. As much as I love chimichangas I never make them and since we don’t really go out to eat very often I never order them either.
This time around I’m baking, rather than frying, the chimichangas and making them with whole wheat tortillas.
- 1.5lb boneless beef roast
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teasoon paprika
- 1 teaspoon olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 medium jalapeno, sliced
- 2 chipotle peppers in adobo sauce, minced
- 1 cup beef stock
- 2 tablespoons tomato paste
- large flour tortillas
- shredded cheese
- cooking spray
- additional toppings: Greek yogurt, salsa, chopped tomatoes, cilantro, etc
- Mix together chili powder, cumin, and paprika in a small bowl. Rub on beef roast, covering all sides. In a large pan heat olive oil to high heat. Sear beef on each side 1-2 minutes.
- In crockpot add onions, garlic, jalapeno, chipotle, beef stock and tomato paste. Stir to combine. Place beef in pot and allow to cook 6-8 hours on low. If you can, turn once.
- Shred beef and return to sauce for 15-30 minutes to absorb flavors.
- Preheat oven to 400 degrees.
- Drain meat and put ¼-1/2 cup of beef in the center of each tortilla, depending on how large they are. Top with a little bit of shredded cheese, tuck the ends in and wrap up. Spray tops with cooking spray.
- Bake 10 minutes, flip, and bake an additional 10 minutes until they are browned and crispy. Add toppings and enjoy.
You have probably already planned out today’s Mexican fiesta, but really I think every day should be a day to celebrate Mexican food. Check out all the recipes below for some great ideas.
Cinco de Mayo Appetizers & Sides {Aperitivos}:
- Chipotle Roasted Chickpeas from Home Cooking Memories
- Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
- Elote (Mexican Grilled Corn) from Magnolia Days
- Esquites or Mexican Corn Salad from Kimchi Mom
- Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
- Guacamole Rice from Foxes Love Lemons
- Healthy Mexican Ceviche from Mama’s Blissful Bites
- Loaded Cheesy Nachos from Gotta Get Baked
- Lobster Guacamole from I Run For Wine
- Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
- Slow Cooker Chicken Con Queso from Daily Dish Recipes
Cinco de Mayo Main Dishes {Platos Principales}:
- Barbacoa Beef from The Urban Mrs.
- Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
- Chicken Fajita Feta-ccine from Chocolate Moosey
- Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
- Chicken Mole Potato Skins from Noshing with the Nolands
- Corona Beer-Battered Fish Tacos from Pescetarian Journal
- Duck Carnitas from The Girl in the Little Red Kitchen
- Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Japanese Mexican Tacos from Ninja Baking
- Lightened Up Taco Salad from Kudos Kitchen
- Mexican Pizza with Chipotle Orange Sauce from Family Foodie
- Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
- Pork Carnitas from From the Bookshelf
- Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
- Roasted Poblano and Corn Lasagna from Juanita’s Cocina
- Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
- Slow Cooked Carne Asadas from Peanut Butter and Peppers
- Soft Shell Tacos from That Skinny Chick Can Bake
- Spicy Shredded Beef Chimichangas from Supper for a Steal
- Spicy Steak Fajitas from Cravings of a Lunatic
- Stuffed Poblano Peppers from Country Girl in the Village
- Tequila Lime Chicken from No One Likes Crumbley Cookies
- Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
- Tofu Tacos from Hip Foodie Mom
- Yucatan Pollo Pibil and Corn Tortillas from MarocMama
Cinco de Mayo Desserts {Postres}:
- Dairy-free Flan from The Not So Cheesy Kitchen
- Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
- Fried Ice Cream for a Crowd from Growing Up Gabel
- Luxuriously Healthy Chocolate Frosting from What Smells So Good?
- Mexican Brownies from Cindy’s Recipes and Writings
- Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
- Peanut Mazapanes from Pies and Plots
Cinco de Mayo Drinks {Bebidas}:
- Fresh & Fruity Sangria from Webicurean
- Fruity Aguas Frescas from The Foodie Patootie
- Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
- Margarona from The Messy Baker
- Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious
Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
The post Spicy Shredded Beef Chimichangas for #CincoDeMayo #SundaySupper appeared first on Supper for a Steal.