A very delicious recipe that can be enjoyed anytime.

Ingredients of the Recipe:

1 cup salsa, 1 1/2 cups beef broth, 3 tablespoons red wine vinegar, 2 tablespoons chili powder, 1 teaspoon ground cumin, Four 8 inch flour tortilla, 3 tablespoons butter melted, 2 pounds boneless beef chuck roast fat removed, 1/4 cup water, 1 1/2 cups shredded Monterey Jack cheese and 1 cup sour cream.

Method of Preparation:

Put beef in a Dutch oven over medium heat. Add water and cover it. Cook for 30 minutes. Remove the cover and cook until the water evaporates fully and the beef turns brown. Mix beef broth, red wine vinegar, chili powder and cumin in a bowl and put on the beef. Cover and cook until the meat becomes soft and can be shredded easily. Set aside to cool and cut into pieces and mix with pan juice. Heat up the oven to 500 degrees F. Brush the sides of tortilla with melted butter. Fill the center of each tortilla with the shredded beef pieces. Fold the ends after filling and then fold sides to center to shape it into a packet. Place chimichangas in a pan. Allow to bake in preheated oven for 10 minutes. Take it out when it turns golden brown. Serve with cheese cut into small pieces, sour cream and salsa.