← Replies in Beef and Cheese Chimichanga Recipe

This recipe is simply the "jumping off" place from what I really did. We butchered a cow and my meat grinder broke and I have 5 men ages 27 to 17 I make a pack lunch for every day. So I needed something I could meal prep a lot of that is really "man friendly" and would use "hamburger quality" meat. Yes! This idea (because I didn't follow the recipe) was just the thing! Here's what I did. I put 8-10 pounds of ends and pieces of beef (this had lots of tendons in it) in our slow cooker. Sprinkle a liberal amount of tajin with lime, garlic, and salt. Pour in a quart of water. Let cook on automatic overnight. The next morning I looked at it and thought "I don't feel like bottling broth today." I glanced at the ingredients and said, "Hey! I have homemade freeze-dried leaks instead of fresh onion, that will soak up some broth." So I added 8 handfuls of leaks (aprox 7 cups). That helped but it was still soupy. So I looked at the ingredient list again. We had homemade freeze-dried tomato powder, so I added that (about 2 cups) instead of canned. That really did the trick. I used 1 can of refried beans. And mixed it up with a fork. Pulled apart the larger pieces and stirred everything until the meat was all off the tendons. Picked out the tendons and with a wink at the recipe and a nod towards how much food I was making added the cumin, chili powder, salt. Mixed it once again then left it for the flavors to meld and went to gather the wraps. Filling