Freezer Meal Group - January 2011

For the January meal I found another meal to use up some of the elk meat. We cooked up some roasts and prepared them for the freezer as direct below. We haven't eaten the chimichangas yet since I had other items planned for dinner so I can't speak to the taste. We did taste the meat and it had pretty good flavor and that was without the cumin and brown sugar.

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Chimichangas
adapted from FreezerMeals.com
Print Recipe

3-4 lb elk, beef, or pork roast
2 Tbsp soy sauce
2 Tbsp red wine vinegar

cumin
brown sugar

Trim the fat from the roast and place it in your slow cooker with water, soy sauce, and red wine vinegar. Cook on low overnight. In the morning shred it with two forks. Do not drain the liquid, it will help marinade the meat while it is in the freezer. Once the meat is shredded place in several quart freezer bags, add some juice, and cumin and brown sugar to taste.

From frozen: Defrost meat, tortillas, and shredded cheese overnight in refrigerator. Place desired amount of meat in each flour tortilla, then sprinkle with cheese. Tuck sides of tortilla in first, then roll up and seal the seam with a toothpick. Then cook using one of the methods below.
METHOD 1: Heat 1-2 cups canola or vegetable oil in a hot skillet on medium-high heat. When oil is hot, place 3 or 4 rolled tortillas in hot oil, seam side down. Turn tortillas when golden brown on bottom. Brown the other side of the Chimichangas and then place on a paper towel.
METHOD 2: Preheat oven to 425. Place seam side down in 9 x 13 baking dish coated with non-stick cooking spray. Bake uncovered for 15 minutes or until lightly browned.
To serve: Pull out toothpicks and place chimichangas on a bed of lettuce and top with salsa and sour cream. Serve warm. Freeze leftover chimichangas. Bake frozen at 425°F for 11 to 15 minutes, or until golden brown and heated through.

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