993998 chimichangas (fried beef-filled flour tortillas

Categories
Tex/mexican
Breads
Yield
12 servings
MeasureIngredient
2 pounds Beef stew meat
1½ cup Water
Cloves garlic, minced
2 tablespoons Chili powder
1 tablespoon Vinegar
2 teaspoons Dried oregano, crushed
1 teaspoon Salt
1 teaspoon Ground cumin
⅛ teaspoon Pepper
12  (10 inch) flour tortillas
  Fat for frying
2 cups Shredded lettuce
2 cups Guacamole
  Radish roses

In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about ¼ cup meat mixture onto each tortilla, near one 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 pick, if needed. In heavy skillet or saucepan fry filled tortillas in ½ inch hot fat about 1 minute on each side or until golden brown. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and radish roses.

Submitted By BARRY WEINSTEIN On 04-23-95

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