Shredded Beef Chimichangas

Recipe from Mimi

Ingredients

• 5 pounds beef roast (with our without bones)

• 3 Tbs shortening or beef tallow

• 3 onions, chopped

• 1 (4 oz) can chopped green chiles

• 2 (7 oz) cans green chile salsa

• 4 tsp garlic powder

• 4 Tbs flour

• 4 tsp salt

• 1 tsp ground cumin

• Flour tortillas

• Frying oil

For serving: guacamole, sour cream, salsa, pico, and cheese.

Directions

Preheat oven to 300˚.

Place roasts in large pan or Dutch oven. Cover with a tight lid and roast 12 hours overnight until to temperature (145˚).

Drain meat reserving juices. Cool meat and remove bones, shred and set aside.

Heat oil in a skillet, saute onions and green chiles for 1 minute. Add salsa, garlic powder, flour, salt and cumin, cook 1 minute over low heat. Stir in reserved juices and meat. Cook 5 minutes until thick. Makes 9 cups, freeze the extra.

Take flour tortillas and fill middle with meat, turn in ends and roll closed, put a wooden toothpick through tortilla to hold it while cooking. 

To fry: Put oil in skillet about 1 inch deep, turn on high heat. Fry each side of the chimi until golden brown.

To broil: Broil each side until golden brown, placing the oven rack close to the coils. 

Notes

Shredded beef makes a lot and is good on EVERYTHING leaning Mexican. Tacos, salads, quesadillas.