Chimichangas

12 ingredients
1 steps

Ingredients

  • 1 12 lbs beef chuck steaks or 1 12 lbs round steaks, cut into 1-1/2 inch pieces
  • 1 12 lbs boneless pork shoulder, cut into 2 inch chunks
  • 4 cups water
  • 2 tablespoons vegetable shortening or 2 tablespoons lard
  • 1 large onion, chopped (1 cup)
  • 34-1 cup canned diced mild green chili (about two 4oz. cans)
  • 1 garlic clove, minced
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 12 teaspoon ground cumin
  • 8 large flour tortillas
  • vegetable oil (for frying)

Directions

  1. 1
    ["Heat beef, pork and water to boiling in a large kettle; lower heat; cover.", "Simmer for about 1-1/2 hours.", "Drain meat and reserve 1 cup of the broth.", "Shred meat when cool enough to handle.", "Heat shortening or lard in a large saucepan.", "Add onion, 3/4 cup of the chilies and the garlic; saute for 1 minute.", "Stir in the flour, salt, cumin, reserved broth and shredded meat; cook until mixture is moist, but quite thick; (Add more chilies if you like it hotter).", "Keep meat mixture warm.", "Heat 1 tortilla on a large griddle or very large skillet over low heat until soft and pliable.", "Spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4\" long and 1\"" wide.""

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