Crispy Beef Chimichangas

Cut the beef into 2-inch cubes and place in a 3-quart slow cooker along with the chopped onion, minced garlic, and beef stock.
Cover and cook on low for 7–9 hours, until the beef is very tender.
Using a slotted spoon, remove the beef and vegetables from the stock.
Shred the meat using two forks.
In a large bowl, mix the shredded beef, cooked vegetables, chili powder, salt, and salsa until well combined.
Mash the refried beans slightly in a separate bowl.
Spread a layer of refried beans onto each tortilla.
Top with about ¼ cup of the beef mixture and 1 tablespoon of shredded cheese.
Fold the tortillas around the filling, tucking in the sides.
Secure with toothpicks if necessary.
Heat 1 inch of vegetable oil in a deep, heavy skillet to 375°F (190°C).
Fry the chimichangas two at a time for 2–4 minutes on each side, until golden brown and crispy.
Remove from the oil and drain on paper towels.
Keep warm in a 250°F oven if necessary until all chimichangas are cooked.