Chimichangas supreme part 1

Yield: 4 servings

Measure 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)

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)

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