Chimichangas
2 lbs. beef stew meat or chicken1 1/2 cups water
1 tsp. salt
1 tbsp. vinegar
2 tsp. dried oregano, crushed
1 tsp. ground cumin
1/2 tsp. garlic powder
2 tbsp. chili powder
1/8 tsp. black pepper
Dash of Tabasco
12 flour tortillas
Oil, for frying
Cheese dip
Picante sauce
Mix first 10 ingredients together. Bring to boil. Cover and reduce heat. Simmer about 2 hours, or until very tender. Uncover and boil rapidly about 15 minutes, or until water is almost evaporated. Watch closely and stir so that meat does not stick. Remove from heat. Use 2 forks to shred meat very fine. Heat tortillas in oil to soften. Spoon 1/4 cup of meat mixture onto a tortilla. Fold edge nearest the filling up and over the filling, just until the mixture is covered. Fold in the 2 sides, envelope fashion, and then roll up. Fasten with a toothpick or string. In heavy skillet, fry filled tortillas in 1/2 inch hot oil for about 1 minute on each side, or until golden brown. Drain on paper towels. Keep warm in oven while frying remaining tortillas. Serve with cheese dip and/or picante sauce.
If you have a recipe you would like to add, you may submit it here.
Terri's Country Corner
Last Updated October 14, 1998 by Terri
terriscorner@geocities.com
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