Chimichangas Supreme Part 1

Recipe Ingredients

1 lb	454g / 16oz	Lean beef
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Garlic powder
4		Tomatoes
1 1/2 teaspoons	7.5ml	Shortening
1/2		Onion - chopped
1/2		Bell pepper - chopped
1 1/2 teaspoons	7.5ml	Flour
1/2 cup	118ml	Canned whole green
		Chiles
4		Tortillas
		Oil for deep frying
		Red chile sauce - (see index)

Recipe Instructions

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 (See Part 2 for more)

Source:
Los Olivos, Phoenix, Tempe.

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