Chimichanga
Thats My Home -- Top with cheese, sour cream, tomatoes and salsa. Serve immediately.
Recipe Link: http://www.thatsmyhome.com/chim.htm
List of Ingredients
Filling:
3 pounds boneless shoulder chuck roast
salt and pepper
2 tablespoons bacon drippings or vegetable oil
3 garlic cloves - minced
1/2 cup chopped onion
1 cup beef stock
10 10-12 inch tortillas
Recipe
Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.
Add the meat to the broth and add another 1/2 C. diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.
Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.
To serve: Warm 5 inches oil in dutch oven or other large pan to 375 degrees F. Fry until golden brown, about 4 minutes. Drain.
Top with cheese, sour cream, tomatoes and salsa. Serve immediately.
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