Chimichangas
10 ingredients
1 steps
Ingredients
- 4 lb. blade pot roast
- 1 large onion
- 2 (14.5 oz.) cans tomatoes
- 2 small (4 oz.) cans Ortega green chilies, chopped
- 1 clove garlic, chopped
- 1 small (8 oz.) can tomato sauce
- Cheddar cheese, grated
- canola oil for frying
- 1 doz. large flour tortillas
- salt and pepper
Directions
-
1["Pour all ingredients over meat.", "Bake at 300\u00b0 overnight or until meat falls apart, 5 to 7 hours.", "Remove all fat and bones from meat.", "Shred meat and using a large slotted spoon, place a spoonful in the middle of a large flour tortilla.", "(I buy from \"El Molino's\"").""
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