{"id":4546,"date":"2025-04-14T14:42:29","date_gmt":"2025-04-14T14:42:29","guid":{"rendered":"https:\/\/miceli-dairy.com\/?p=4546"},"modified":"2025-04-14T14:53:14","modified_gmt":"2025-04-14T14:53:14","slug":"chimichangas","status":"publish","type":"post","link":"https:\/\/miceli-dairy.com\/chimichangas\/","title":{"rendered":"Chimichangas"},"content":{"rendered":"
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Chimichangas<\/h2>\n
Cinco de Mayo wouldn't be the same without our Chimichangas!<\/span><\/div>\n<\/g><\/svg><\/span> Print Recipe<\/a>\n\n
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Ingredients<\/h3>
  • 1<\/span> poblano pepper<\/span> halved & seeds removed<\/span><\/li>
  • \u215b<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u215b<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • 3<\/span> pounds<\/span> boneless chuck roast<\/span><\/li>
  • \u00bc<\/span> cup<\/span> oil<\/span> divided<\/span><\/li>
  • 1<\/span> cup<\/span> beef stock<\/span><\/li>
  • 2<\/span> cups<\/span> onion<\/span> chopped & divided<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> grated & divided<\/span><\/li>
  • 2<\/span> plum tomatoes<\/span> chopped<\/span><\/li>
  • 5<\/span> 10-inch flour tortillas<\/span><\/li>
  • 1<\/span> cup<\/span> Miceli's Mexican Style Cheese<\/span> shredded<\/span><\/li>
  • 2<\/span> quarts<\/span> oil<\/span><\/li><\/ul><\/div><\/div>\n
    <\/div>\n

    Instructions<\/h3>
    • Preheat your oven to 450\u2109.<\/span><\/div><\/li>
    • Add the poblano to a foil-lined baking sheet, let it bake for about 10 minutes, and then chop it. <\/span><\/div><\/li>
    • Add the salt and pepper to the roast.<\/span><\/div><\/li>
    • Add 2 tablespoons of the oil to a Dutch oven over medium-high heat, and then add the roast.<\/span><\/div><\/li>
    • Let it cook for about 1 minute, turn it over, and then let it cook for another minute.<\/span><\/div><\/li>
    • Repeat this process once, and then reduce the heat to low.<\/span><\/div><\/li>
    • Add the stock, 1 cup of the onion, and 1 clove of the garlic, and then let it cook (covered) for about 2 hours.<\/span><\/div><\/li>
    • Shred it, and then reserve the cooking liquid. <\/span><\/div><\/li>
    • Add 2 tablespoons of the oil, the remaining onion, and the remaining garlic to a skillet over medium heat. <\/span><\/div><\/li>
    • Let the mixture cook for about 5 minutes, add the roast, and then let it cook for about 5 more minutes.<\/span><\/div><\/li>
    • Add the tomatoes, reserved liquid, and 1\/2 cup of the poblano, and then let it cook for about 16 minutes.<\/span><\/div><\/li>
    • Divide it between the tortillas, add the cheese, and then roll them up. <\/span><\/div><\/li>
    • Add the remaining oil to a pot, bring it to 375\u2109, and then add the chimichangas.<\/span><\/div><\/li>
    • Let them cook for about 1 minute & 30 seconds, and then turn them over.<\/span><\/div><\/li>
    • Let them cook for about 1 more minute & 30 seconds, and then drain them.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Fold in the ends of the tortillas before rolling them to create the chimichanga look! Insert toothpicks throughout to secure them during cooking.<\/span><\/div><\/div>\n\n
      \n
      Course: <\/span>Entrees<\/span><\/div><\/div>\n\n\n\n\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":212,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[132,424,67,138],"tags":[425],"post_folder":[],"class_list":["post-4546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree-recipes","category-mexican-style","category-recipes","category-shredded-blends","tag-mexican-style"],"yoast_head":"\nChimichangas - 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