 | I love a good chimichanga, whether smothered in queso or dipped into guacamole, salsa and sour cream, it's all delicious. I have never attempted making actual fried chimichangas at home. I can get amazing chimichangas at one of the many amazing TexMex restaurants near our house, but I am totally happy baking up chicmichangas for dinner. The Instant Pot makes shredded steak a breeze. Miss F is a huge fan of anything that allows her to have guacamole, these chimichangas were a huge hit in our house. |
1 tablespoon vegetable oil
1 pound flank steak, cut into cubes
¾ cup salsa
4 burrito (large) size tortillas
1 cup shredded Colby jack cheese
Place the oil in the Instant Pot and turn to “sauté.” Brown the steak pieces on all sides, then stir in the salsa. Cover and lock the lid, selecting the “meat/stew” setting for 30 mintues. When the beef is finished cooking, allow to rest for 10 minutes before manually releasing the steam calce. Shred the beef with two forks.
Preheat the oven to 425 degrees. Grease a large cookie sheet. Combine the shredded steak with the cheese. Lay out the tortillas and top each with ¼ of the chicken mixture. Roll up the tortillas burrito style, placing them seam side down on the cookie sheet. Spray the top of the Chimichangas with cooking spray. Bake for 20 minutes. Garnish with sour cream, tomato and guacamole.
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1 comment:
This is one of my favorite recipe to make for my family, thanks for sharing this good food recipes for dinner, keep up the great job.
Cheers
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