- Avocado or Olive Oil - Stew Meat - Onion - Chili Powder - Ground Cumin - Paprika - Sea Salt - Garlic Powder - Onion Powder
Heat 2 Tbsp. 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.
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!
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.