Chimichangas Supreme

By JaneA

Ingredients

• .Categories
• Tex/mexican
• Meat
• Yield
• 4 servings
• Measure Ingredient
• 1 pounds Lean beef
• 1 teaspoon Salt
• ¼ teaspoon Pepper
• ¼ teaspoon Garlic powder
• 4 Tomatoes
• 1 ½ teaspoon Shortening
• ½ Onion, chopped
• ½ Bell pepper, chopped
• 1 ½ teaspoon Flour
• ½ cup Canned whole green
• Chiles
• 4 fluid ounce Tortillas
• Oil for deep frying
• Red chile sauce (see index)
• 1 cup Shredded wisconsin
• Cheddar cheese
• 1 cup Sour cream
• 4 Black olives
• ¼ cup Chopped green onions
• 1 tablespoon Whipping cream
• Guacamole (see index)
• 2 cups Shredded lettuce
• 4 Black olives

Details

Servings 4
Adapted from astray.com

Preparation

Step 1

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 1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 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 1/2 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 Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives