Main Meals

Six-hour slow-cooked beef chimichangas

30 minutes
6 hour
Wine/Spirit Pairing
Delheim Gewürztraminer 2010

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  • 2 T lard or butter
  • 2 T coriander seeds
  • 2 T cumin seeds
  • 1 t dried origanum
  • 1 T sweet smoked paprika
  • 4 dried chillies
  • 500 g brisket
  • 3 cups beef stock
  • 6 tortillas, for serving
  • Sunflower oil, for frying
  • For the watermelon salsa, mix:
  • 3 cups watermelon, chopped
  • 1 red chilli, chopped
  • ¼ cup tequila
  • ½ cup tomato juice
  • Mint leaves, chopped

To prepare the beef:
Preheat the oven to 120°C.
Heat the lard or butter in an ovenproof casserole dish over a medium heat. Add the spices and cook for one minute.
Add the beef and brown. Pour in the stock. Cover and slow-cook for 5 to 6 hours. Add more stock if necessary.
Cool, then break up the meat. Place some meat in the middle of each tortilla, roll up the sides, fold into a parcel and tie up with string.
Heat the oil in a frying pan and shallow fry the parcels until golden brown. Drain on paper towel.
Serve with the watermelon salsa and the remaining meat.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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