Shredded Beef Chimichangas

Ingredients and Weight:

• 2 pounds flank steak, thinly sliced against the grain
• 1 large onion, chopped
• 2 bell peppers (any color), chopped
• 1 jalapeno pepper, minced (remove seeds for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 12 flour tortillas (10-inch)
• Vegetable oil, for frying

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3 out of 5

Preparation Method Steps:

1. Season the flank steak with salt and pepper. Heat a large skillet over medium-high heat. Add the steak and cook until browned on all sides. Remove from the skillet and let rest for 10 minutes before thinly slicing it.
2. In the same skillet, add the onion, bell peppers, and jalapeno. Cook until softened, about 5-7 minutes. Stir in the cumin, chili powder, and oregano. Cook for 1 minute more.
3. Add the sliced steak, black beans, corn, and tomatoes to the skillet. Stir to combine. Cook for 10 minutes, or until heated through.
4. Preheat the oven to 375°F (190°C).
5. Place a tortilla on a flat surface. Spread about 1/2 cup of the filling down the center of the tortilla. Top with 1/4 cup of Monterey Jack cheese and 1/4 cup of cheddar cheese.
6. Fold up the sides of the tortilla over the filling, then roll up tightly. Secure with toothpicks if necessary.
7. Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 375°F (190°C).
8. Fry the chimichangas for 2-3 minutes per side, or until golden brown and crispy.
9. Drain the chimichangas on paper towels. Serve immediately with your favorite toppings.

Nutritional Information:

• Calories: 450
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 75mg
• Sodium: 950mg
• Carbohydrates: 50g
• Fiber: 5g
• Sugar: 10g
• Protein: 25g

Dish Characteristics:

• Crispy, golden tortillas filled with savory shredded beef and vegetables.
• Rich and flavorful filling with a blend of spices and melted cheese.
• Can be served as an appetizer, main course, or side dish.
• Pairs well with sour cream, guacamole, salsa, and pico de gallo.

User Comments:

• "These chimichangas were amazing! The filling was so flavorful and the tortillas were crispy perfection."
• "I love the combination of shredded beef, vegetables, and cheese. It's a perfect comfort food."
• "These were a hit at my party! Everyone raved about how delicious they were."
• "I made these with ground beef instead of flank steak, and they turned out great. They're a versatile recipe that can be adapted to your preferences."
• "I'm not a huge fan of Mexican food, but these chimichangas changed my mind. They're so good!"

Special Precautions and Tips:

• When slicing the flank steak, slice against the grain for more tender meat.
• If you don't have a deep fryer, you can fry the chimichangas in a large skillet with about 1 inch of vegetable oil.
• Be careful when frying the chimichangas, as the oil can splatter.
• Serve the chimichangas immediately for best results.