In these shredded beef gluten-free chimichangas, the meat is tender with a boost of flavor from added spices and green chilies, then wrapped in a tortilla and fried until the shell is crispy and golden brown.
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. 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.
Heat 2 to 4 Tbsp. 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.Tip: If the tortillas are hard or tend to crack, heat them on the stove over medium heat just until soft, around 15 to 30 seconds per side. If they are still hard to fold, only fold them like a taco, and don't tuck the ends in.
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 Tbsp. 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 Tbsp. 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.Tip: If the tortillas are hard or tend to crack, heat them on the stove over medium heat just until soft, around 15 to 30 seconds per side. If they are still hard to fold, only fold them like a taco, and don't tuck the ends in.
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 for 20 minutes at 400 degrees.
My slow cooker seems to cook especially fast so adjust the time accordingly
Tortilla OptionsWhether you make these Keto, Paleo, or just gluten-free entirely depends on what kind of tortilla you use. There are many options:
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!