Description
These Shredded Beef Chimichangas feature tender tri-tip beef cooked to perfection in an Instant Pot with flavorful spices and salsa, then wrapped in large flour tortillas filled with refried beans and cheddar cheese. Crisply fried until golden brown, these chimichangas are served with fresh toppings and sauces for a satisfying Mexican-inspired meal.
Ingredients
Beef and Seasoning
- 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
Filling
- 2 cups refried beans
- 2 cups cheddar cheese (shredded)
- 6 large burrito-style flour tortillas
Frying
- 2 cups vegetable oil
Serving and Garnishes (optional)
- 2 cups iceberg lettuce (thinly sliced)
- Red salsa
- Ranchero Sauce
- Crema
- Chopped tomatoes
Instructions
- Season the Tri-Tip: Mix together kosher salt, black pepper, garlic powder, and ground cumin. Rub this spice blend all over the tri-tip evenly. Optionally, sear the tri-tip in a skillet over medium-high heat with a tablespoon of vegetable oil to seal in the juices and develop flavor.
- Prepare Instant Pot: Place the trivet inside the Instant Pot and layer the sliced onions on top of it. Position the seasoned tri-tip on top of the onions and pour the 32 oz of red salsa over the meat.
- Pressure Cook the Beef: Secure the Instant Pot lid and seal. Set it to Manual or Pressure Cook mode for 20 minutes per pound of meat, which totals about 40 minutes. Allow the pressure to release naturally, approximately 10 minutes.
- Shred the Beef: Carefully release the seal and remove the beef. If the beef isn’t tender enough to shred easily, return it to the Instant Pot for an additional 10-15 minutes of pressure cooking. Afterward, shred the meat with forks and puree the cooking liquid and salsa to make a sauce.
- Assemble Chimichangas: Lay out each large tortilla and spread refried beans on the lower third, followed by a generous amount of shredded beef and shredded cheddar cheese. Fold the bottom edge over the filling, then fold in both sides, and roll tightly to enclose. Secure each chimichanga with a toothpick if needed.
- Fry the Chimichangas: Heat vegetable oil in a deep skillet to 350°F. Fry the chimichangas in batches, turning occasionally, until all sides are golden brown and crispy, which should take several minutes per batch. Transfer to paper towels to drain excess oil, then remove toothpicks.
- Serve: Optionally, place a bed of thinly sliced iceberg lettuce on plates. Serve chimichangas with the pureed cooking liquid/salsa, red salsa, or Ranchero sauce. Top with crema and chopped tomatoes if desired for added freshness and creaminess.
Notes
- Using tri-tip roast provides a tender, flavorful cut perfect for shredding.
- Optionally searing the tri-tip before pressure cooking helps to enhance the flavor by caramelizing the meat’s surface.
- Natural pressure release ensures juiciness and tenderness of the meat.
- Pureed cooking liquid makes a delicious sauce to serve alongside the chimichangas.
- Use toothpicks to secure chimichangas before frying to prevent them from unrolling.
- Serve with your choice of additional toppings such as crema, fresh tomatoes, and lettuce for contrasting textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
