Boozy Beef Chimichanga

You'll never guess the key to making beef this tender. Wrap it in a tortilla and deep-fry for extra deliciousness.


  • 2 pounds beef chuck roast
  • Salt and pepper
  • 1 tablespoon chili powder
  • 1 tablespoon vegetable oil
  • 3 garlic cloves, smashed
  • 1/2 yellow onion, diced
  • 2 cups beef broth
  • 1/4 cup honey
  • 1/4 cup Jack Daniel's whiskey
  • 1 (14 ounces) can diced tomatoes
  • Vegetable oil, for frying
  • Flour tortillas
  • Shredded cheddar cheese
  • To serve:
  • Sour cream
  • Shredded lettuce
  • Diced tomato
  • Guacamole


  1. Preheat oven to 300°F.
  2. Season chuck roast with salt, pepper, chili powder and vegetable oil. Sear all sides in a large Dutch oven. Remove chuck roast and set aside.
  3. Add garlic cloves and diced onion, cooking until translucent. Return chuck roast to Dutch oven. Add beef broth, honey, whiskey and diced tomatoes. Bring to a boil, cover and cook in oven for 3 to 3 1/2 hours.
  4. Once the chuck roast is done, pull apart in a large bowl and set aside.
  5. Heat 1 inch of oil to 350°F in a heavy-bottomed pan.
  6. Place flour tortilla on your work surface. Fill with shredded beef and cheese, fold over the sides, and roll bottom up into a burrito shape.
  7. Place into hot oil, seam side down. Fry until golden brown, flip and repeat for other side. Remove from oil and drain on a sheet pan lined with paper towels.
  8. Serve with shredded lettuce, diced tomato, sour cream and guacamole.