Chimichangas

Name: Chimichangas
Ingredients: 2 lbs (.9 kg). beef stew meat; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tbsp (15 ml) vinegar; 1 tsp (5 ml) salt; 1/8 tsp (1 ml) pepper; 1-1/2 cups (350 ml) water; 1 can chopped green chilies; 2 tbsp (30 ml) chili powder; 2 tsp (10 ml) dried oregano; 1 tsp (5 ml) ground cumin; 12 10-inch flour tortillas; oil or fat for frying; shredded lettuce; diced tomatoes; sour cream; pico de gallo or salsa, optional

17 ingredients

15 steps

Ingredients

2 lbs (.9 kg). beef stew meat
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp (15 ml) vinegar
1 tsp (5 ml) salt
1/8 tsp (1 ml) pepper
1-1/2 cups (350 ml) water
1 can chopped green chilies
2 tbsp (30 ml) chili powder
2 tsp (10 ml) dried oregano
1 tsp (5 ml) ground cumin
12 10-inch flour tortillas
oil or fat for frying
shredded lettuce
diced tomatoes
sour cream
pico de gallo or salsa, optional

Directions

1

In medium saucepan combine all ingredients except tortillas.
2

Bring to boiling.
3

Cover; reduce heat and simmer about 2 hours or till meat is very tender.
4

Uncover and boil rapidly about 15 minutes or until water has almost evaporated.
5

Watch closely and stir near end of cooking time so meat doesn't stick.
6

Remove from heat.
7

Using 2 forks: shred meat very fine.
8

Spoon about 1/4 cup (60 ml) meat mixture onto each tortilla, near one edge.
9

Fold edge nearest filling up and over filling just till mixture is covered.
10

Fold in the two sides envelope fashion, then roll up.
11

Fasten with wooden pick, if needed.
12

In heavy skillet or sauce pan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or till golden brown.
13

Drain on paper towels.
14

Keep warm in 300 degree (150 C.) oven while frying remaining chimis.
15

Garnish with shredded lettuce, tomatoes, sour cream, etc.