In these Shredded Beef Gluten-Free Chimichangas, the meat is tender with a boost of flavor from added seasonings and chilies, then wrapped in a gluten-free tortilla and fried until the shell is crispy and golden brown. Plus, they can also be made paleo and keto-friendly!
These gluten-free chimichangas have always been a family favorite! My mom has made them every single year for as long as I can remember on our annual family ski vacation.
They are similar to a burrito, but the meat gets an extra flavor boost from added spices and green chilies, then after being wrapped in a (gluten-free, paleo, or keto!) flour tortilla, it's fried to crispy, golden perfection!!!
If you're not into frying, though, they can be baked too - I've included instructions below! I personally recommend and much prefer the fried version though.
The tortillas
Whether you make gluten-free, keto, or paleo chimichangas entirely depends on what kind of tortilla you use. There are many options:
- Store-bought gluten-free tortillas. If you want to buy your tortillas, I LOVE Siete Tortillas. They are gluten-free, Paleo, and the almond flour version is somewhat low-carb. They're the only pre-made gluten-free flour tortillas I've found that actually tastes good and bend!
- Corn tortillas. Corn tortillas can be hard to fold and easily break, so you'll need to heat them up on the stove just until they become soft - around 30 seconds per side. They might still break a bit, but heating will help tremendously.
- Homemade Paleo Wraps/Tortillas. This is the recipe I've used for years and they've never let me down!
- Soft & Flexible Keto Tortillas
- OR eaten as a salad with tomatoes, cheese, sour cream (if you can have dairy), salsa, and avocado. But really, it's SO much better with a fried tortilla. And is it even a chimichanga anymore if you eat it as a salad, hummm????
🔪 Easy instructions
These gluten-free chimichangas can be made in either a slow cooker or Instant Pot.
If using a slow cooker, brown the meat, onion, and spices in a large pan or pot until meat is browned, around 5 to 8 minutes.
Then, 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.
If using an Instant Pot, turn the Instant Pot to "Saute" mode and brown the meat, spices, and onion until meat is browned, around 5 to 8 minutes.
Then, add 1 cup of water, put on the lid and turn the valve to "sealing", and cook on high pressure for 20 minutes.
If using an Instant Pot, manually release the pressure. Then, remove meat to a large, shallow bowl or cutting board and shred with 2 forks and add the green chilies.
Heat 2 to 4 tablespoon of avocado or olive oil over medium heat in a large, shallow skillet. If your tortillas are hard or crack easily, slightly heat them on the stove just until soft.
Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won't stay closed! Fold the 2 ends of the tortilla toward the fillings without overlapping.
Then, starting with an end that hasn't been folded, roll up the tortilla. Or just fold the two remaining sides together. Repeat with as many tortillas as you plan on eating and set aside.
Place as many gluten-free chimichangas as will comfortably fit in the hot oil, seam side down.
Fry on both sides until golden brown, approximately 5 to 8 minutes per side. Repeat with remaining gluten-free chimichangas, adding more oil as needed.
Serving suggestions
Serve with my Best Ever Guacamole, salsa, tomatoes, lettuce, sour cream, and cheese, if desired.
Looking for more Instant Pot recipes?
Check out my pot roast and tortilla soup recipes! Or this Instant Pot Tuscan Chicken from Recipe This looks delicious too.
If you’ve tried these Gluten-Free Chimichangas or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Gluten-Free Chimichangas {With Keto & Paleo Options!}
Ingredients
- 2 tablespoon Avocado or Olive Oil
- 2 Lbs Stew Meat - cut into cubes
- 1 Large Onion - finely diced
- 4 teaspoon Chili Powder
- 2 teaspoon Ground Cumin
- 2 teaspoon Paprika
- 2 teaspoon Sea Salt - divided
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper - to taste
- 1 C Filtered Water
- 4 oz. Chopped Green Chilies
- Sieta Tortillas - or preferred tortillas, see notes
- Shredded Cheese - optional, omit for dairy free
- Re-Fried Beans - optional, omit for Keto & Paleo
- ¼ Cup + more as needed Avocado Oil, Olive Oil, or Non-Hydrogenated Shortening - for frying
Optional Toppings:
- Shredded Lettuce
- Tomatoes - diced
- Sour Cream
- Salsa
- Guacamole or Avocado
- Shredded Cheese
Instructions
Slow Cooker Instructions:
- Heat 2 tablespoon avocado or olive oil in a large pan or pot over medium heat. Once hot, add the stew meat, onion, and spices. Cook until meat is browned, around 5 to 8 minutes.
- Transfer to the bowl of a slow cooker and add 1 cup of filtered water. Put on lid and cook on low for 6 to 7 hours or high for 3 to 4 hours. If meat is tough, it means it needs to cook longer, not the other way around!
- Transfer the meat to a large, shallow bowl or cutting board and shred with 2 forks, then stir in the chopped green chilies and return to the crock pot.
- If tortillas are hard or tend to crack, heat tortillas on stove over medium heat just until soft, around 30 seconds per side.
- Heat 2 to 4 tablespoon of avocado or olive oil over medium heat in a large, shallow skillet. Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won't stay closed! Fold the 2 ends of the tortilla toward the fillings without overlapping. Starting with an end that hasn't been folded, roll up the tortilla or just fold the two remaining sides together. Repeat with as many tortillas as you plan on eating and set aside.
- Place as many chimichangas as will comfortably fit in the hot oil, seam side down. Fry on both sides until golden brown, approximately 5 to 8 minutes per side. Repeat with remaining chimichangas, adding more oil as needed.
- Top with optional toppings and serve. Can be doubled or tripled for a large crowd.
Instant Pot Instructions:
- Turn Instant Pot to "Saute" and add 2 tablespoon avocado or olive oil. Once hot, add the stew meat, onion, and spices. Cook until meat is browned, around 5 to 8 minutes, then add 1 Cup of water.
- Press "Cancel" on the Instant Pot then lock the lid in place and turn the valve to "Sealing". Cook for 20 minutes on "Manual" or "High Pressure".
- Once Instant Pot is done cooking, turn valve to "venting" to release the pressure.
- Transfer the meat to a large, shallow bowl or cutting board and shred with 2 forks, then stir in the chopped green chilies and return to the instant pot.
- If tortillas are hard or tend to crack, heat tortillas on stove over medium heat just until soft, around 30 seconds per side.
- Heat 2 to 4 tablespoon of avocado or olive oil over medium heat in a large, shallow skillet. Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won't stay closed! Fold the 2 ends of the tortilla toward the fillings without overlapping. Starting with an end that hasn't been folded, roll up the tortilla or just fold the two remaining sides together. Repeat with as many tortillas as you plan on eating and set aside.
- Place as many chimichangas as will comfortably fit in the hot oil, seam side down. Fry on both sides until golden brown, approximately 5 to 8 minutes per side. Repeat with remaining chimichangas, adding more oil as needed.
- Top with optional toppings and serve. Can be doubled or tripled for a large crowd.
Notes
- Nutrition Facts are for the meat only and does not include the tortillas or any optional ingredients or toppings.
- To bake instead of frying: After filling and folding tortillas, place seam side down on greased cookie sheet and lightly brush the tops with oil. Bake 20 minutes at 400 degrees.
- My slow cooker seems to cook especially fast so adjust time accordingly
- Store-bought tortillas. For store-bought, I LOVE Siete Tortillas. They are gluten-free, Paleo, and the almond flour version is somewhat low-carb. They're the only pre-made gluten-free flour tortillas I've found that actually tastes good and bend!
- Corn tortillas. Corn tortillas can be hard to fold and easily break, so you'll need to heat them up on the stove just until they become soft - around 30 seconds per side. They might still break a bit, but heating will help tremendously. However, corn tortillas aren't paleo or keto - just gluten-free.
- Homemade Paleo Wraps/Tortillas. This is the recipe I've used for years and they've never let me down!
- Soft & Flexible Keto Tortillas
- OR eaten as a salad with tomatoes, cheese, sour cream (if you can have dairy), salsa, and avocado.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Bitsy says
I had these and they were delicious but hard to fold. I think tonight I'm going to try them as a casserole instead.
Cindy (Vegetarian Mamma) says
This looks great! I could sub in beans to make it veg! Awesome!! Thanks for the update about baking!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope that your week is fantastic!
Cindy from vegetarianmamma.com
Cristie Kalish says
Oh boy, made these last night and all 5 of us 5,14,16,38,40 loved them and fought over the smallest ones leftovers haha. lots of mmmm's and mom this is awesome's lol thanks for the recipe definitely a keeper. My 16 yr olds first chimichanga by the way 🙂
Cassidy says
Hi Cristie, I'm happy you and your family liked them. I tend to always make them when we are having company and everyone enjoys them 🙂 Thanks for the nice comment.
-Cassidy
HollyL says
I found your site off Tasty Kitchen. I dont cook/eat gluten free at all but I have friends who cant have it. I'm gonna let them know about your site too!! : )