Slow-Cooker Shredded Beef Chimichanga Filling with Oaxaca Cheese Step-by-step instructions

Before you start

Before you start, dice the onion and measure the remaining ingredients. Place the beef chuck roast in the slow cooker insert. Pour the red chile enchilada sauce over the beef, then add the fire-roasted tomatoes, onion, and cumin-garlic rub.

Stir to coat the beef evenly. If you have time, searing the beef in a hot skillet first will add extra depth, but it's not necessary.

Instructions

Layer and Slow-Cook

1. 1Layer the slow cooker
   Place the beef chuck roast in the slow cooker insert. Pour the red chile enchilada sauce over the beef. Add the diced fire-roasted tomatoes with green chiles, the diced onion, and the cumin-garlic rub. Use your hands or a spoon to turn the beef and coat it evenly with the sauce and seasonings.
   Look for The beef should be well coated with the red sauce, with onion and tomatoes scattered around it.
   Tip For deeper flavor, sear the beef in a hot skillet before adding it to the slow cooker.
2. 2Cover and cook on low
   Cover the slow cooker and set it to LOW. Cook for 8 hours, until the beef is very tender and can be easily shredded with a fork. Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef should be fork-tender and the sauce should be thick and aromatic.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the slow cooker runs hot, check at 7 hours—the beef should shred easily.

After layering the beef with sauce, tomatoes, onion, and spices, the slow cooker should be filled with the beef submerged in a reddish-brown liquid.

As it cooks, the aroma of garlic, cumin, and chiles will fill the kitchen. After 8 hours, the beef should be fork-tender and the sauce slightly reduced.

Shred and Melt

3. 3Shred the beef
   Transfer the beef to a cutting board. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the sauce.
   Look for The beef should pull apart easily into long, tender strands.
   Tip For chunkier filling, shred less; for finer, shred more.
4. 4Add the Oaxaca cheese
   Sprinkle the shredded Oaxaca cheese over the hot beef mixture. Stir gently to combine, allowing the cheese to melt into the filling. The cheese will create long, stretchy ribbons throughout the beef.
   Look for The cheese should be fully melted and stretchy, coating the beef in a creamy sauce.
   Tip If the cheese isn't melting, cover the slow cooker for 5 minutes and then stir again.

When you shred the beef, it should fall apart easily into long, moist strands. The sauce should coat the beef generously. After adding the Oaxaca cheese and stirring, the cheese should melt into glossy ribbons throughout the filling, creating a creamy, cohesive mixture.

Serve and Enjoy

5. 5Serve the filling
   Spoon the cheesy shredded beef over crisp tortillas for chimichangas, or use as a filling for burritos and tacos. Top with diced avocado, Mexican crema, fresh cilantro, and a squeeze of lime, if desired.
   Look for The filling should be thick, rich, and cheesy, with the beef coated in a glossy red sauce.
   Tip Warm the tortillas before assembling to prevent cracking.

The final filling should be thick, rich, and cheesy, with each spoonful holding tender beef and stretchy cheese. Serve it hot over crisp tortillas or as a filling for burritos and tacos. The colors should be vibrant—red sauce, white cheese, and the green of optional toppings.

Common mistakes

A common mistake is lifting the lid too often during cooking, which lets heat escape and slows down the cooking process. Another is shredding the beef too early—if it doesn't pull apart easily, it needs more time.

Also, don't skip the cheese; it's what gives the filling its signature creamy, stretchy texture. Finally, if the sauce seems too thin after shredding, let it cook uncovered for 10-15 minutes to thicken.

How to tell it’s done

The filling is done when the beef is fork-tender and easily shreds into long strands. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but after 8 hours on low it will be well beyond that.

The sauce should be thick and cling to the beef, and the cheese should be fully melted and stretchy when stirred in.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest