- Avocado or Olive Oil - Stew Meat - Onion - Chili Powder - Ground Cumin - Paprika - Sea Salt - Garlic Powder - Onion Powder - Cayenne Pepper
Brown the meat, onion, and spices in a large pan or pot until meat is browned, around 5 to 8 minutes.
Transfer to the bowl of a slow cooker, add 1 cup of water, and cook on low for 6-7 hours or high for 3-4 hours.
Heat 2 to 4 Tbsp. of avocado or olive oil over medium heat in a large, shallow skillet. Then, spread the meat on the tortillas, being sure not to over-fill them or they won't stay closed!
Place as many gluten-free chimichangas as will comfortably fit in the hot oil, seam side down.