Chimichangas supreme part 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Garlic powder |
| 4 | Tomatoes | |
| 1½ | teaspoon | Shortening |
| ½ | Onion, chopped | |
| ½ | Bell pepper, chopped | |
| 1½ | teaspoon | Flour |
| ½ | cup | Canned whole green |
| Chiles | ||
| 4 | fluid ounce | Tortillas |
| Oil for deep frying | ||
| Red chile sauce (see index) | ||
Directions
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK.
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-½ to 2 hours. 2. Drain the beef, reserving ½ cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about ½ cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5.
Deep fry in very hot oil (400F) until (See Part 2 for more)