Beef, Potato and Anaheim Chimichanga

Name: Beef, Potato and Anaheim Chimichanga
Prep time: 20 min
Cook time: 150 min
Ingredients: 2 pounds beef chuck (round or stewing meat, cut into 1- to 2-inch pieces); 1/2 white onion; 6 garlic cloves (peeled); 2 teaspoons kosher or sea salt; 1 teaspoon whole black peppercorns; 3 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 2 tablespoons vegetable oil; 1 cup chopped white onion; 3/4 pound, 3 medium, potatoes (peeled and diced (about 2 cups)); 1 teaspoon kosher or sea salt (divided); 1/2 pound ripe roma tomatoes (cored and diced); 4 fresh Anaheim chiles (roasted, peeled, seeded and diced); 8 to 12 large flour tortillas; 2 tablespoons vegetable oil; 2 cups shredded romaine or iceberg lettuce; 1 cup crumbled queso fresco; Mexican crema (optional); Diced tomato (optional); Ripe diced avocado (optional); Sonoran Roasted Salsa (or salsa of your choice)

Chimichanga de Guisado de Res

Recipe Yield

8 to 12 chimichangas

Cooking time

2 hours 50 minutes

Rate this recipe

4.67 from 6 votes

Ingredients

For the cooked meat:

2 pounds beef chuck round or stewing meat, cut into 1- to 2-inch pieces
1/2 white onion
6 garlic cloves peeled
2 teaspoons kosher or sea salt
1 teaspoon whole black peppercorns
3 bay leaves
1 teaspoon dried oregano
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds

For the seasoned cooked meat:

2 tablespoons vegetable oil
1 cup chopped white onion
3/4 pound, 3 medium, potatoes peeled and diced (about 2 cups)
1 teaspoon kosher or sea salt divided
1/2 pound ripe roma tomatoes cored and diced
4 fresh Anaheim chiles roasted, peeled, seeded and diced

For the chimichangas:

8 to 12 large flour tortillas
2 tablespoons vegetable oil
2 cups shredded romaine or iceberg lettuce
1 cup crumbled queso fresco
Mexican crema optional
Diced tomato optional
Ripe diced avocado optional
Sonoran Roasted Salsa or salsa of your choice

To Prepare

To cook the meat:

Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.
Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.

To make the seasoned cooked meat:

Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.

To make the chimichangas:

Heat a comal, griddle or skillet over medium low heat for at least 3 to 4 minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.
Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.

Comments

60comments inBeef, Potato and Anaheim Chimichanga

Steven Hlinka

Jan 20

Dear Pati,

First, thanks so much for being so down to earth as a person. I can tell that you have a genuine heart of gold.

Next, a chimichanga was the first Mexican food I ever tried over 40 years ago and used to be my go to favorite. Now all Mexican food is my favorite, especially because of the different variations from one region to the next.

I watch all your shows, and love your personal takes on recipes while still keeping them as authentic as you possibly can while making them easy for your viewers to make.

From our home to yours “God bless you and your family.”

God Bless Pati

1. Pati Jinich
  
  Jan 22
  
  You are incredibly kind Steve, big hugs to you and your family!
  
Deanna

Oct 22

what liquid and how much is used for cooking the meat?

1. Pati Jinich
  
  Jan 04
  
  It is cooked in water, enough to cover the meat once is placed in your pot Deanna 🙂
  
Sueli Nelson

Aug 23

My dear Patti, I follow you since you started your good shows and your boys were very young. You’ve come a long way, good girl, good job!! I very much like to see people succeed in what they like to do, and your recipes are always wonderful. Abrazos from a Brazilian cook!

1. Pati Jinich
  
  Sep 18
  
  Abrazos back at you Sueli, thank you 🙂
  
Roilandbarbara0@gmail.com

May 22

Patti, I really enjoy your shows. Looking forward to making the chimichangas. Your boys are a delight.

1. Pati Jinich
  
  May 23
  
  Thanks so much for you kindness to the boys, what can I say ? 🙂 Hope you will love the chimis!
  
Neomi

Apr 19

I made the meat for this recipe and used it as a filling for corn empanadas. It was a hit. My family is so happy that I discovered your show! Thank you Pati for the recipe. I am Mexican American and my great grandparents were from Sonora. Your show has helped me connect with my roots and my culture. I am learning so much! Thank you for sharing your passion and love of our culture and its cuisine. Your show has reminded me of how proud I am of my culture. Un abrazo desde California.

1. Pati Jinich
  
  Apr 30
  
  Thanks so much for the kind words Neomi, so glad you found me. Abrazos!
  
Mercedes

Apr 11

Made this entire meal after watching Pati Jinich and her son on PBS. It was delicious! It was so heartwarming to see her interact with her handsome son. Beautiful family. I had to substitute a poblano chili but it was yummy!!

1. Pati Jinich
  
  Apr 11
  
  Thanks so much for your kindness Mercedes, so glad you enjoyed watching me and Sami cooking these Chimis, un abrazo!
  
Leisa

Apr 01

Pati,
As a family, we enjoy watching you and this was our first Pati recipe, I believe. I just wanted to point out that the beginning of this recipe on this website doesn’t mention adding water to the pot but it says to bring to a boil. I’m sure you meant to say something like, “fill the pot with enough water to cover the meat”, at least that’s what I did. Thanks for your recipe and kindness!

1. Pati Jinich
  
  Apr 11
  
  Hi Leisa, you are absolutely right, and my apologies for the confusion, once in the pot, add enough water to cover the meat and then bring to a boil. Enjoy!
  
Michael G Johnson

Apr 01

Recipe says … Put meat in pot and “boil” ….What boils? Maybe I am missing something

1. Pati Jinich
  
  Apr 11
  
  Sorry for the confusion Michael, the first step should say to place the meat in a large pot or casserole, cover with water and bring to a boil. Thanks for catching this 🙂
  
Deborah R. Person

Mar 31

Saw her prepare this meal on tv with her son, it looked so good. Going to try this while I’m home. Have seen her show a couple of times,didn’t realize she had a web site.

1. Pati Jinich
  
  Apr 11
  
  So glad you are enjoying the show and now you found me here in the website Deborah, yay! Un abrazo 😉
  
Deborah Davis

Mar 30

I SAW this on KERA PUBLIC TV AND HAD TO MAKE IT!!

1. Pati Jinich
  
  Apr 11
  
  Yay Deborah, hope you liked the Chimis 😉
  
Alejandra Servin

Mar 27

I can’t believe I just now discovered your show!! The rice and chimichangas look delicious! El guisado se me antojo hasta solo. Que rico!!! Ya puse a grabar tu show!!
Saludos de Dallas, TX! 😊

1. Pati Jinich
  
  Apr 11
  
  Que alegria que me encontraste Alejandra, mil gracias!
  
Maddie

Mar 17

I’m vegetarian and made this with Cauliflower instead of Beef and I think this might one of the best things I’ve ever made! So delicious!
Thanks Pati, found you via your show on the create channel 🙂

1. Pati Jinich
  
  Mar 20
  
  So glad you found me Maddie, hope you have decided to stick with me 🙂 Great idea about using cauliflower in this recipe, yay!
  
Kathryn

Feb 24

Made this after watching your show and my teenage son said – This should be in the house at all times! Thanks for a new family favorite.

1. Pati Jinich
  
  Mar 07
  
  Awww, thank you guys! If teen approved it must be really good 🙂 Hugs to both of you.
  
Debra Chavez

Feb 18

Pati!
Thank you so much for this recipe!! We are new to watching your show on PBS and cannot get enough. I made the carnita from this recipe and finished it off and served like the brick-layer tacos on fresh corn tortillas with salsa roja de chile de arbol! Que Sabrosa comida! I look forward to trying many more of your recipes.
Abrazos y amor de Las Cruces, NM!

1. Pati Jinich
  
  Feb 20
  
  Que buena idea Debra! Me da tanta alegria que te haya gustado esta receta. Saludos hasta Nuevo Mexico!
  
Sue

Jan 31

I have just discovered you… watching you makes me sooo hungry! May I also say, as a mother of sons, how much I enjoy watching your interactions with Sami… very endearing.

1. Pati Jinich
  
  Jan 31
  
  Aw, thanks so much Sue! What can I say? I love cooking and spending time with my guys 😉
  
Liz

Jan 29

This sounds delicious, and all the ingredients are things I have on hand, except for one: I have a freezer full of roasted hatch chiles – could I substitute those for the Anaheims?

1. Pati Jinich
  
  Jan 31
  
  Absolutely Liz, go for your Hatch chiles and enjoy!
  
2. Anonymous
  
  Jul 25
  
  Hatch Chile are Anaheims.
  
3. Gloria Twiddy
  
  Jul 25
  
  I believe Hatch Chile is Anaheim.
  
Tina Osborne

Jan 29

Can you do the meat in a insta-pot

1. Pati Jinich
  
  Jan 31
  
  I am not very much an Insta-pot expert Tina, but I guess yes!
  
Anonymous

Jan 14

First time trying your recipes but love seeing you on PBS

1. Pati Jinich
  
  Jan 16
  
  Thanks so much for tuning in 😉
  
Mackenzie

Jan 10

Made these for supper and they were amazing!! Made fresh pico to go along with them;)

1. Pati Jinich
  
  Jan 17
  
  Awesome Mackenzie, pico always make everything better, yum!
  
Marilyn Rivas

Jan 04

What can i use instead of Anaheim chiles? I cant find them

1. Pati Jinich
  
  Jan 05
  
  Poblanos would be your best be Marilyn, enjoy!
  
Dana

Dec 29

Fantastic! We didn’t do the chimichanga part, we just made tacos, but absolutely fantastic!

1. Pati Jinich
  
  Jan 06
  
  That works too, so glad you liked it Dana!
  
Lisa

Nov 22

As we are eating plant based meals these days, I made this with portobello mushrooms. Braised them like the beef and then sliced them thinly. Delicious! Thank you, Pati, for inspiring a delicious plant based meal!

1. Pati Jinich
  
  Nov 22
  
  Great idea Lisa, thanks for sharing with me 😉
  
Paula D Kimmel

Nov 19

Made these tonight, so delicious! Gobbled up by the family. I love trying your recipes.

1. Pati Jinich
  
  Nov 22
  
  Delighted you guys liked the chimichangas Paula, thank you!
  
Josephine Huerta

Nov 18

I am making this as I type! I have my own Sami, and she loves this recipe! Thank you, Pati!

1. Pati Jinich
  
  Nov 22
  
  Aw, this is so cute, enjoy the chimichangas with Sami 😉
  
Stewart L

Nov 14

Pati- tonight I made a Sonoran feast. I made this recipe, the Fiesta Refried Beans, and the Salsa Colorados. All were excellent, but this recipe, especially, was fantastic. It was also fun. I’ve never roasted my own peppers and I did that today, using my broiler. Very successful. I even added a couple of poblanos i had and served them on top of the refined beans! I am really loving season 9 of your show. I like the cultural tie in you always do. I also like learning the methods of traditional Mexican cooking. I’m an experienced cook, but boiling meat without browning and adding aromatics, in a Norther European method, was new to me. This recipes method creates a really full bodied, balanced, yet complex stew. I also loved making Chimichangas. So much additional flavor from the fried tortilla. Thank you for you amazing disposition and your ability to share Mexican culture and cooking.

1. Pati Jinich
  
  Nov 22
  
  Stewart! Thanks so much for the feedback, you are way too kind. Delighted you decided to go for a Sonoran feast, enjoy!
  
Vickie Valenzuela

Nov 14

Show is excellent, recipes are great and well written. They are explained in perfect detail. Will continue to enjoy show. Thanks.

1. Pati Jinich
  
  Nov 22
  
  You are so very kind Vickie, gracias!
  
Robert Molessa

Nov 08

Cook the meat: place meat in soup pot and bring to a rolling boil. Is water put in the pot? What is brought to a rolling boil.

1. Pati Jinich
  
  Nov 11
  
  Yes Robert, sorry I was not specific enough; place the meat in a pot, add water to cover it and bring it to a rolling boil. Hope you enjoy the Chimichangas 😉
  
Janet Keys

Nov 07

Hi!

You should make a frozen meal line with all of your recipes because they look like they would taste AMAZING but too much detail & ingredients to cook at my home as it is just me! 😊

1. Pati Jinich
  
  Nov 11
  
  That’s an idea Janet 😉
  
CW

Nov 07

Can anyone please share the sauce recipe from Johnny’s Tacos? It was in the full episode but I cant find it amywhere.

1. Pati Jinich
  
  Nov 11
  
  Here is the Salsa Tatemada recipe for you 😉 https://patijinich.com/pati_2020/sonoran-roasted-salsa/

La Frontera

Pati's Mexican Table

Tequila & Classics

#MustEat

Drink to That

La Frontera

Pati's Mexican Table

Tequila & Classics

#MustEat

Drink to That