Name: Shredded Beef Chimichangas Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs tri tip; 1/4 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1/4 tsp ground cumin; 1 onion (sliced); 32 oz red salsa; 2 cups refried beans; 2 cups cheddar cheese (shredded); 6 large burrito-style flour tortillas; 2 cups vegetable oil; 2 cups iceberg lettuce (thinly sliced); Red salsa; Ranchero Sauce; Crema; Chopped tomatoes

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If you’re craving a meal packed with bold flavors, crispy textures, and that irresistible comfort-food vibe, you absolutely have to try this Shredded Beef Chimichangas Recipe. It takes tender, slow-cooked tri-tip beef, mixes it with creamy refried beans and melty cheddar cheese, then wraps it all up in warm flour tortillas before frying to golden, crunchy perfection. Every bite bursts with juicy, savory warmth, complemented by fresh salsas and cool crema, making it a standout feast for any gathering or simple weeknight indulgence.

Ingredients You’ll Need

The image shows a flat stack of three pale beige tortillas on a white marbled surface, with a small head of light green iceberg lettuce partially resting on them. Next to the tortillas, on the right, there is a white bowl filled with dry shredded dark brown meat and beside it, a smaller colorful bowl with bright orange shredded cheese. Above these, a single red tomato is placed. In the bottom left corner, there is a rustic brown bowl filled with smooth, light brown refried beans. The textures range from soft and smooth to shredded and leafy, all set on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The magic of the Shredded Beef Chimichangas Recipe lies in its straightforward ingredients, each chosen to build layers of taste, texture, and color. From perfectly seasoned tri-tip to warm tortillas and crispy frying oil, every element plays a key role in the dish’s final brilliance.

2 lbs tri tip: The star of the show, offering tender, flavorful beef perfect for shredding.
1/4 tsp kosher salt: Enhances the natural flavor of the meat with a clean, pure saltiness.
1/4 tsp black pepper: Adds a gentle heat and deep spice to the seasoning blend.
1/4 tsp garlic powder: Brings a savory punch that complements the beef beautifully.
1/4 tsp ground cumin: Infuses a warm, earthy note that’s essential in Mexican-inspired dishes.
32 oz red salsa: Used to braise the beef and onions, ensuring tender, juicy meat with vibrant flavor.
1 onion (sliced): Provides aromatic sweetness and a subtle bite beneath the beef.
2 cups refried beans: Adds creamy richness and helps bind the filling together.
2 cups cheddar cheese (shredded): Melts into gooey, savory goodness inside each chimichanga.
6 large burrito-style flour tortillas: Sturdy, soft wraps that hold all the filling and crisp up beautifully when fried.
2 cups vegetable oil: For frying, giving the chimichangas that signature crispy golden crust.
2 cups iceberg lettuce (optional): Adds a refreshing crunch and color contrast on the plate.
Red Salsa: A fresh, tangy topping that elevates the dish with brightness.
Ranchero Sauce: Optional but highly recommended for a smoky, savory drizzle.
Crema: Brings a cool, creamy counterpoint to the rich and spicy flavors.
Chopped tomatoes: Freshness and texture to brighten each bite when served on top.

How to Make Shredded Beef Chimichangas Recipe

Step 1: Season the Tri-Tip

Start by mixing kosher salt, black pepper, garlic powder, and ground cumin in a small bowl to create a simple but flavorful rub. Coat your tri-tip evenly with this blend. For an extra layer of flavor and to lock in those juices, you can quickly sear the meat in a bit of vegetable oil over medium-high heat before moving on. This step isn’t mandatory but definitely recommended if you have the time.

Step 2: Prepare for Pressure Cooking

Place the sliced onions in the bottom of your Instant Pot or pressure cooker to act as a trivet for the beef. Lay the seasoned tri-tip on top, then pour the 32 ounces of red salsa over everything. This combination steams and braises the meat, infusing it with that rich salsa flavor while keeping it juicy and tender.

Step 3: Pressure Cook the Beef

Seal your Instant Pot and set it to manual or pressure cook mode. Cook for 20 minutes per pound—so about 40 minutes total for this 2-pound tri-tip. Once done, allow the pressure to release naturally; this usually takes around 10 minutes and gently finishes the cooking process. This method guarantees melt-in-your-mouth beef ready to be shredded!

Step 4: Shred and Sauce

Carefully remove the beef from the pot. If it doesn’t shred easily with a fork, simply return it to the Instant Pot for an additional 10 to 15 minutes of cooking. Meanwhile, puree the cooking liquid and salsa left in the pot to create a thick, flavorful sauce. Once the beef is tender, shred it thoroughly and mix it back with this vibrant sauce, infusing every strand with incredible taste.

Step 5: Assemble the Chimichangas

Lay out your flour tortillas and divide the filling evenly, starting with a layer of refried beans, then the shredded beef, and finally a generous sprinkle of cheddar cheese. Fold the side closest to you up over the filling, then fold the sides in, and roll it tightly into a burrito shape. Secure each chimichanga with a toothpick to keep everything snug while frying.

Step 6: Fry to Crispy Perfection

Heat vegetable oil to 350°F in a deep skillet or frying pan. Fry the chimichangas in batches, turning occasionally, until every side is a beautiful golden brown and irresistibly crispy. This usually takes just a few minutes per batch. Place the fried chimichangas on paper towels to drain excess oil and carefully remove toothpicks before serving.

Step 7: Time to Serve!

Set your chimichangas on a bed of thinly sliced iceberg lettuce for freshness and crunch if you like. Accompany with additional red salsa or Ranchero Sauce on the side, top with crema and chopped tomatoes to add cool creaminess and fresh bursts of flavor that perfectly balance the rich, crispy filling.

How to Serve Shredded Beef Chimichangas Recipe

The image shows a close-up of a stuffed dish cut in half and placed on a bed of fresh shredded lettuce on a white plate. Each half reveals layers of rich brown cooked meat mixed with melted cheese inside a crispy golden-brown outer layer. On top, there are bright red chopped tomatoes, a drizzle of white creamy sauce, and a small green herb leaf for garnish. The background is a white marbled surface, and the focus is on the juicy texture of the filling and the contrast of colors between the layers and the toppings. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes take your chimichangas from fantastic to unforgettable. Creamy dollops of crema or sour cream add a cooling contrast to the spicy beef. Sprinkle chopped fresh tomatoes and maybe a handful of freshly chopped cilantro to add vibrant color and a fresh herbal lift. Thinly sliced iceberg lettuce not only brightens the plate but adds a crisp texture that complements the fried outsides beautifully.

Side Dishes

To complete the meal, serve these chimichangas alongside simple, satisfying sides like Mexican rice or a fresh corn salad. A scoop of guacamole or some zesty pickled jalapeños also pair wonderfully, creating a balance of creamy, tangy, and spicy notes. Beans or a light slaw can round out the meal for a perfect, crowd-pleasing fiesta.

Creative Ways to Present

For a party or a family gathering, serve individual chimichangas on colorful plates, with small bowls of red salsa and Ranchero Sauce for dipping. You can also slice them in half diagonally to show off the gooey, cheesy filling inside. Adding a wedge of lime or a sprinkle of cotija cheese can instantly elevate the presentation and flavor profile.

Make Ahead and Storage

Storing Leftovers

Leftover shredded beef chimichangas keep well in the fridge for up to 3 days. Simply place them in an airtight container or wrap tightly in foil or plastic wrap to preserve their crispiness as much as possible. Before storing, it’s best to let them cool completely to avoid condensation, which can make the crust soggy.

Freezing

If you want to save chimichangas for longer, they freeze beautifully. Wrap each individually in plastic wrap and then in foil, or store in a freezer-safe bag to prevent freezer burn. They’ll keep their flavor and texture for up to two months, making this recipe wonderfully convenient for meal prep or last-minute dinners.

Reheating

To keep your chimichangas crispy when reheating, avoid the microwave if possible. Instead, use an oven or air fryer preheated to 375°F and heat for about 10 to 15 minutes until the outside is crisp and the inside is warm. This method revives that satisfyingly crunchy exterior better than any microwave can.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While tri-tip is perfect for shredding and has great flavor, you can substitute with chuck roast or brisket. Just adjust cooking times as needed based on the size and texture of your cut.

Is there a healthier way to cook the chimichangas?

If frying feels too indulgent, try baking your chimichangas at 400°F for 20–25 minutes, brushing them lightly with oil to achieve a crispy exterior with less fat.

Can I make the filling ahead of time?

Yes! The shredded beef filling can be prepared a day or two in advance and stored in the refrigerator. This actually allows flavors to deepen, making your chimichangas even tastier when assembled.

What kind of salsa works best for cooking the beef?

A chunky red salsa with a good balance of spicy, sweet, and smoky flavors works wonderfully. You want something flavorful but not too watery to keep the beef tender and saucy.

Are burrito-style tortillas necessary for this recipe?

They are highly recommended because their larger size and sturdier texture make wrapping and frying easier without tearing. Smaller tortillas may not hold all the filling well or crisp up in the same way.

Final Thoughts

This Shredded Beef Chimichangas Recipe is one of those dishes that feels like a warm hug on a plate—crispy, flavorful, and utterly satisfying. Whether you’re feeding a family or impressing friends, it’s a guaranteed crowd-pleaser that’s worth every step and minute spent preparing. Give it a try and watch these golden pockets of deliciousness disappear in no time!

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