Chimichangas

Directions

1. 1
   Cut the meat into 1 inch pieces.
2. 2
   Add the meat to the water and bring to a boil, reduce the heat and cook on low and simmer, covered, for 1 1/2 hours.
3. 3
   Reserve the broth.
4. 4
   When meat is cool, shred it.
5. 5
   Heat 1 Tablespoon oil in skillet; add the onion, garlic powder, green chilies.
6. 6
   Cook 2 minutes, now add the flour, cumin, and salt.
7. 7
   Stir in the reserved broth.
8. 8
   Add the meat and cook until the mixture is thick and moist.
9. 9
   Put in warm tortilla, about 2/3 cup of the meat mixture or more.
10. 10
    Fry until golden in 1/2 inch of hot oil.
11. 11
    Drain on paper towels.
12. 12
    ***I serve these with shredded cheese, shredded lettuce, salsa and sour cream.
13. 13
    Best Chimichangas I ever tasted.