Six-hour slow-cooked beef chimichangas
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- Abigail Donnelly
- 6
- Easy
- Carb Conscious Dairy free
- 30 minutes
- 6 hour
- Delheim Gewürztraminer 2010
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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