| CHIMICHANGAS 2 pounds of beef stew meat 1 ½ cups water 2 cloves garlic, minced 2 tablespoons chili powder 1 tablespoon vinegar 2 teaspoons dried oregano, crushed 1 teaspoon salt 1 teaspoon ground cumin 1/8 teaspoon pepper Combine meat and spices in a medium saucepan and simmer about 2 hours or until meat is very tender. Uncover, and boil rapidly about 15 minutes until water has almost entirely evaporated. Watch closely and stir near the end of cooking time so meat doesn't scorch. Remove pan from heat. Using two forks, shred meat very fine. 12 (10 inch) flour tortillas Fat for frying 2 cups shredded cheddar cheese Guacamole (optional) Wrap stack of tortillas in foil and heat in 350 F. oven about 15 minutes. Spoon about 1\4 cup meat mixture onto each tortilla, near the edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden toothpick if needed. In heavy skillet or saucepan, fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or until crust is golden brown. Drain on a paper towel. Serve with shredded lettuce, chopped tomatoes, salsa, guacamole and sour cream. |