2-3 lb chuck roast
1 15 oz can petite diced tomatoes
1-2 jalapeno peppers (finely chopped)
2 bay leaves
1 Tbsp chili powder
1 tsp cumin
1-2 tsp salt
1 cup of beer
1 15 oz can pinto beans (drained, rinsed, and set aside)
1-2 cups shredded Cheddar cheese
10-12 flour tortillas (I use soft taco size for this)
4 cups vegetable oil, for frying
Place roast in slow cooker and add the next 7 ingredients, from the tomatoes to the water/beer. Set it to low and let cook for 8 to 10 hours. When meat is done, discard bay leaves and remove roast to a shallow baking pan for shredding. Use two forks to shred the meat and discard any fat. Next, you're going to add the meat back to the slow cooker and mix it well with the sauce. And then add in the beans. They'll heat up from the temperature of the meat while your preparing to to fry up the burritos.
Preparing the Chimichangas:
Heat oil in a deep sided fry pan. I usually know the oil is ready when I see tiny bubbles start to form around the outer edges and on the bottom of the pan; about 8 to 10 minutes. Spoon about 1/2 cup of the meat and bean mixture on to the middle of each tortilla and top with a small amount of Cheddar cheese. If meat is very saucy, use a slotted spoon for this. Also, if you are using larger sized tortillas, you'll want to use more than 1/2 a cup of the mixture. Then fold the right and left side of the tortilla to the center, tuck and roll to form a burrito. Make sure the contents are securely inside. Secure along the seam with 1-2 toothpicks. Using tongs, carefully add 1 burrito at a time to the oil. Fry each side for about a minute, just until they're lightly browned. Let cool on a plate. Remove toothpicks before serving. Garnish with a dollop of sour cream and whatever other taco type goodies you like.
LESLIE'S NOTES: If you prefer to have a larger, more burrito sized chimichanga, use larger tortillas and 1 cup of the filling. I made mine small so they could be served as more of a finger food type dish. My kids loved them!