Chimichangas

By LadyRev-2

Ingredients

• 1 lb. beef brisket (I use sm. round roast)
• 1/2 c. yellow onions, diced
• 1/2 c. tomatoes, diced
• 1/4 tsp. cumin
• 3 tbsp. butter
• 4 lg. flour tortillas
• 1 c. ripe avocado, mashed
• 1 c. sour cream
• 1 c. Mozzarella cheese, grated
• 1/2 head of lettuce, shredded
• Oil

Preparation

Step 1

Boil the brisket until the meat comes apart easily. Shred the meat. Saute the onions and tomatoes in the butter. Add shredded beef and cumin, salt and pepper. Saute for 5 minutes.

Cool the meat and mix in the cheese. Place 1/4 of the mixture in each tortilla and fold tortillas burrito style, closing the flap by using toothpicks. Heat enough oil to completely submerge the Chimichangas. Fry them about 3 minutes at 325 degrees. Serve on bed of shredded lettuce and garnish with avocado and sour cream.