Shelly's Recipe

CHIMICHANGAS SUPREME

Category: Sandwiches

1 lb lean stew meat
1 tsp salt
1/4 tsp pepper and garlic powder
4 tomatoes, (2 chopped and 2 sliced)
1 1/2 tsp shortening
1/2 onion and bell pepper, chopped
1 1/2 tsp flour
1/2 cup canned whole green chilies
4 flour tortillas
Oil, for deep frying
Red Chili Sauce (located under sauces)
Garnish
Shredded cheddar cheese
Sour cream
Black olives
Green onions, copped
Guacamole
Shredded lettuce

Place beef in a pan and add water to cover. Bring to a boil; skim foam from surface. Add salt, pepper and garlic. Simmer until tender, approximately 1 1/2 hours. Drain beef, reserving 1/2 cup broth. When meat is cool, shred.

Melt shortening in a pan over medium heat and add chopped vegetables; saute until tender. Add flour, whisking until no lumps remaining; cook 2 minutes. Add beef, reserved broth, chopped tomatoes, and whole chilies. Simmer 15 minutes.

Place about 1/2 cup mixture in a line down center of each tortilla. Fold both ends over 1 inch-2 inch; fold one side over other and roll up in a neat package. Secure with toothpick. Deep fry in hot oil, 400 degrees, until crisp and well browned. Drain on paper towels.

Preheat broiler. Place on an baking pan. Spoon chili sauce over liberally. Sprinkle with grated cheese and onion. Place under broiler until cheese melts. Top chimichangas and desired garnishes.