Chimichanga’s

By prairiemama

I"ll make beef and pork roasts for Sunday dinner and use the leftovers for these. I'll use a green enchilada sauce instead of the red sauce for a change

Ingredients

• Red Sauce:
• 1 1/2 pounds beef roast
• 1 1/2 pounds pork roast
• 4 cups water
• 2 tablespoons lard
• 1 onion, chopped
• 3/4 cup green chilies (2 4-oz cans), mild
• 1 clove garlic
• 2 tablespoons flour
• 2 teaspoons salt
• 1/2 teaspoon cumin
• Flour tortillas
• Shredded lettuce
• Sour cream
• Shredded cheese
• 1 can tomato sauce
• 1 can whole tomatoes, ground
• 1 (4 oz) can chopped green chilies, mild
• 1/2 teaspoon oregano

Details

Preparation time 80mins
Cooking time 100mins

Preparation

Step 1

1. Simmer the roasts in water till meat shreds easily
2. Save 1 cup broth
3. Cook onions, chilies and garlic in lard; add 2
tablespoons flour
4. Add shredded meat and broth.
5. Stir; cook 1 ½ minutes
6. Place 1-2 tablespoons filling in the center of flour
tortillas; fold bottom of tortilla over filling, fold in
sides of tortilla, roll to top
7. Place seam side down on lightly sprayed baking
sheet in 425 oven for 15 minutes or till brown
8. Lightly spray tops of chimi’s for easier browning
9. Top with red sauce, lettuce, cheese and sour cream

Red Sauce:
Heat through

*Or secure tortillas shut with a toothpick and deep fry
until golden brown; drain on paper towels, remove
toothpicks before eating.