Chimichangas

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 1/2 lbs beef chuck or 1 1/2 lbs beef round steak, cut into 1 1/2 inch pieces
• 1 1/2 lbs boneless lamb shoulder, cut into 2 inch chunks
• 4 cups water
• 2 tablespoons oil
• 1 large onion, chopped
• 3/4-1 cup canned diced green chilis
• 1 garlic clove, minced
• 2 tablespoons flour
• 2 teaspoons salt
• 1/2 teaspoon cumin
• 8 large flour tortillas
• 1 (16 ounce) canned whole tomatoes, drained
• 1 (4 ounce) can diced mild green chilies (1/2 cup)
• 1/2 cup finely chopped green onion
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon oregano, leaf, crumbled

Recipe

• 1 heat beef,lamb and water to boiling in a large kettle; lower heat, cover.
• 2 simmer until meat is fork tender, about 1 1/2 hours.
• 3 drain meat and reserve 1 cup broth.
• 4 shred meat when cool enough to handle.
• 5 heat oil in a large saucepan.
• 6 add the onion, green chilis and garlic, saute 1 minute.
• 7 add flour, salt and cumin; cook 1 minute.
• 8 stir in reserved broth and shredded meat.
• 9 cook until mixture is moist but quite thick.
• 10 keep warm.
• 11 heat 1 tortilla on a large griddle or very large skillet until soft and pliable.
• 12 spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4 inches long and 1 inch wide.
• 13 work quickly so the tortilla does not get crisp.
• 14 fold the bottom edge of the tortilla up over the filling to cover it almost completly.
• 15 then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder.
• 16 repeat until all are filled.
• 17 heat 1/2 inch oil in a large skillet until very hot.
• 18 saute two chimichangas at a time in hot oil until golden, turning with two broad spatulas.
• 19 drain on paper towels.
• 20 serve with green chili salsa.
• 21 garnish with shredded lettuce and avocado slices.