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Author Notes: Recipe yields 12 chimichangas.
- 2 pounds beef stew meat
- 1 1/2 cups water
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon white vinegar
- 2 teaspoons crushed, dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 - 1/2 teaspoons cayenne pepper, depending on heat desired
- 12 ten-inch tortillas
- oil for frying
- toppings: shredded cheese, lettuce, diced tomato, sour cream, salsa, etc.
- Combine first 10 ingredients in a medium sauce pan. Bring to a boil. Cover, reduce to simmer for 2 hrs.
- After 2 hours, uncover. Boil rapidly until liquid evaporates, about 15 minutes. Stir constantly in last 3 - 5 minutes to avoid meat sticking to pan. Transfer meat to a large bowl and shred with two forks.
- Meanwhile, preheat oven to 350 degrees, wrap tortillas in foil and heat for 15 minutes.
- Spoon 1/4" cup shredded beef near one end of each tortilla and fold in an envelope fashion; fold the shorter end near the beef first, then each opposing end, and roll. Secure with toothpicks.
- Heat 1" oil to medium high heat. Fry chimichangas until golden brown, flipping halfway through browning process. Drain on rack or paper towels.
- Top with shredded cheese, lettuce, diced tomato, sour cream, salsa, etc. Enjoy!
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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