QUESO SMOTHERED BEEF CHIMICHANGAS

Tortillas stuffed with tender, spicy, slow cooked spiced beef (barbacoa-style), fried to crunchy perfection, then smothered in a velvety smooth white queso!

INGREDIENTS

CROCKPOT BEEF

• 4 lb chuck roast
• 2 Tbsp vegetable oil
• 1/3 cup apple cider vinegar
• 5 cloves garlic minced
• 4 tsp cumin
• 2 tsp oregano
• 1/4 tsp ground cloves
• 1 tsp black pepper
• 1 tsp kosher salt
• 3/4 cup beef stock
• 3 Tbsp freshly squeezed lime juice
• 3-4 individual chipotle chiles in adobo sauce + 2 tsp of the adobo sauce add more if you want it spicier
• 4 oz can of green chiles drained
• 2 bay leaves

QUESO

• 3/4 lb high quality white american cheese shredded or finely chopped
• 1/2 lb high quality fontina cheese shredded
• 1 cup half-and-half
• 2 Tbsp canned jalapenos finely chopped
• 1/2 tsp cumin
• 1/2 tsp ground nutmeg
• 3/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• chopped cilantro tomatoes, and jalapenos for garnish, optional

CHIMICHANGAS

• vegetable oil for frying (or canola or peanut)
• Large flour tortillas
• Queso Fresco cheese possibly found in the refrigerated section of the Mexican foods aisle - can substitue Cotija or shredded Monterey Jack
• Pico de Gallo or your favorite salsa
• Diced avocado
• Minced fresh cilantro

INSTRUCTIONS

CROCKPOT BEEF

1. Trim excess fat from the roast and cut into 8 large pieces. Pat dry and season liberally with salt and pepper.
2. Add vegetable oil to a large, heavy pan, and heat over MED-HIGH heat. Once oil is shimmering, add half the meat to the pan, leaving room in between each piece. Let meat sear on one side without moving it for several minutes. If you try to flip the meat and it sticks to the pan, let it cook a little bit longer. It will release on it's own when it's ready to flip.
3. Sear all sides of the meat, remove to a plate, and repeat with remaining half of meat.
4. Add all meat pieces to the bottom of slow cooker, making sure to add any drippings from the plate, that's extra flavor!
5. Add vinegar, garlic, cumin, oregano, cloves, pepper, salt, beef stock, lime juice and chipotle chiles to a blender and puree until smooth. Stir in drained green chiles.
6. Pour sauce over meat in slow cooker, turn to fully coat meat in the sauce, then add bay leaves.
7. Cover, and cook on LOW for 10 hours (or HIGH for 6 hours).
8. Remove bay leaves.
9. Remove meat to a large bowl and shred. Return meat to the slow cooker and heat on LOW in the sauce, uncovered, for 10 minutes.
10. ...............................................

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