Author Notes
Recipe yields 12 chimichangas.
—MHardison79
Ingredients
-
2 pounds
beef stew meat
-
1 1/2 cups
water
-
2
cloves garlic, minced
-
2 tablespoons
chili powder
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1 tablespoon
white vinegar
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2 teaspoons
crushed, dried oregano
-
1 teaspoon
cumin
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1/2 teaspoon
salt
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1/8 teaspoon
black pepper
-
1/8 - 1/2 teaspoons
cayenne pepper, depending on heat desired
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12
ten-inch tortillas
-
oil for frying
-
toppings:
shredded cheese, lettuce, diced tomato, sour cream, salsa, etc.
Directions
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Combine first 10 ingredients in a medium sauce pan. Bring to a boil. Cover, reduce to simmer for 2 hrs.
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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.
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Meanwhile, preheat oven to 350 degrees, wrap tortillas in foil and heat for 15 minutes.
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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.
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Heat 1" oil to medium high heat. Fry chimichangas until golden brown, flipping halfway through browning process. Drain on rack or paper towels.
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Top with shredded cheese, lettuce, diced tomato, sour cream, salsa, etc. Enjoy!
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