Chimichangas

By oakleyj

Ingredients

• 1 lb stew beef cut into 1 1/2 in pieces
• 1 1/2 c water
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1 4-ounce can green chili peppers, drained
• 1 Tbsp vinegar
• 2 tsp chili powder
• 1/4 tsp ground cumin
• Dash black pepper
• 6 8- or 10-inch flour tortillas
• Cooking oil
• Sour cream

Details

Servings 6

Preparation

Step 1

In a medium saucepan, combine meat, water, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is very tender. Uncover and boil rapidly for 10 to 12 munites or till water has evaporated. Stir near end of cooking time to prevent meat from sticking. Remove from heat.

Shred the cooked meat with two forks of let cool and pull apart with your fingers. Combine with chili peppes, vinegar, chili powder, cumin and black pepper. (If making filling ahead, cover and chill up to three days. Heat till warm before filling tortillas)

Meanwhile, stack tortillas and wrap in foil; heat in a 350 degree oven for 10 minutes. Spoon about 1/3 cup meat mixture onto each tortilla near one edge. Fold edge nearest filling up and over filling till mixture is almost covered. Fold in the two sides envelope fashion, then roll up. Secure with wooden toothpicks.

In a heavy skillet or saucepan, fry tortillas in 1 inch hot cooking oil (375) about 1 minute on each side or till golden brown. Drain on a rack or on paper towels. Keep warm in a 300 degree oven while frying remaining.

To serve, remove toothpicks. Serve with sour cream.