Shelly's Recipe

CHIMICHANGAS

Category: Sandwiches

6 large flour tortillas
3 cups Mexican meat mix
Vegetable oil, for frying

Toppings
Shredded lettuce
1 (7 oz) can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives

Guacamole
2 ripe avocados, pared and mashed
1 tsp lemon juice
Salt and pepper
Few drops hot pepper sauce

Mexican meat mix
5 lb beef roast or a combination of beef and pork roasts
3 tbsp shortening
3 onions, chopped
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 tsp garlic powder
4 tbsp flour
4 tsp salt
1 tsp ground cumin
Juices from roasts

Warm tortillas in oven about 5 minutes. Heat meat mix in a small pan. Heat 1/2 inch deep oil to 400 in a large skillet. Spread about 1/2 cup meat mix over lower third of each tortilla. Fold bottom edges of each tortillas over filling. Fold both sides toward center and roll into a cylinder. Secure with toothpick. Fry 2 chimichanags as a time in hot oil about 2 minutes until golden and crisp. Drain a paper towel. Serve how with desired toppings.

Mexican meat mix: Preheat oven to 200. Place roast in a Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours or until well done. Drain meat and reserve juices. Cool meat, then remove bones. Shred meat and set aside.

Melt shortening in large skillet. Add onions and chilies. Saute 1 minute. Add salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 (1 quart) freezer containers, leaving 1/2 inch space at top. Use within 6 months.