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Chimichangas

List of Ingredients




Chimichangas

2 to 2 1/2 lb stew beef (I use a small, cheap roast)
3 cloves garlic, minced
1 1/2 tsp cumin
3 tbsp chili powder
1 sliced onion
1 tsp salt
1/2 tsp pepper
6 flour tortillas
chopped lettuce
sour cream
guacamole
salsa.



Recipe





Put the beef in a large pan or dutch oven with the seasonings and add enough water to just barely cover it. Simmer
about 2
hours until the meat is very tender. Save the broth, shred the meat and use the broth to moisten if you need to.

Warm the tortillas in the oven wrapped in foil or in the microwave. Divide the meat between the tortillas, wrap them
(fold
sides over to cover filling, then fold over top and bottom or roll it from bottom to top. Heat about an inch of oil in a
skillet to
350, put the tortilla in seam side down and fry about a minute on each side, just till golden.
Serve on chopped lettuce, top with sour cream, guacamole and salsa.

I do the meat in the crock pot fairly often and let it cook all day - it is very tender. I am very generous with the spices
too.

This is a family favorite.