- First lot (meat):
- 2 lb stew beef
- 1/2 c water
- 2 t minced garlic
- 4 oz diced green chilis
- 1/2 t chili powder
- 1 T vinegar
- 2 t dried oregano
- 1 t salt - table
- 1/4 t freshly ground black pepper
- 1 t ground cumin
- The rest:
- 9 flour tortillas (10")
- oil (as needed)
To Cook Meat:
1. Combine all the ingredients in the first lot in a medium saucepan. Bring to a boil. Cover and reduce heat; simmer for about 2 hours, until meat is very tender.
2. Uncover and boil rapidly for about 15 minutes, until water is almost evaporated. Watch closely and stir near end of cooking time so the meat doesn't stick.
3. Remove from heat. Using two forks, shred meat very fine.
To Assemble Chimichangas:
4. Add a little salsa to moisten if necessary.
5. Warm the tortillas by wrapping them in foil and placing them in a 350F oven for 10 minutes.
6. Spoon about 1/2 cup meat mixture onto each tortilla, near one edge.
7. Fold top and bottom edge over the meat filling.
8. Fold the two sides in, over the filling.
9. Secure with toothpicks.
10. Fry in 1/2" of hot oil for about 1 minute on each side, until golden brown.
11. Keep warm in oven (at 300F) on a grill pan (or a cooling rack set over a baking sheet) while frying the remaining chimichangas.
12. To serve, ladle some salsa over the chimichangas.
Note: You can use green chili sauce in place of salsa, or whatever sauce you prefer.
SJ Note: This is very tasty! Definite keeper! We make the full batch of beef, and then freeze it into dinner-sized portions, leaving only the assembling to be done the second and third nights; dinner's ready in about 15 minutes.