Title: Chimichangas Supreme Part 1
Categories: Mexican
Yield: 4 Servings
| 1 | lb | Lean beef |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | ts | Garlic powder |
| 4 | | Tomatoes |
| 1 1/2 | ts | Shortening |
| 1/2 | | Onion, chopped |
| 1/2 | | Bell pepper, chopped |
| 1 1/2 | ts | Flour |
| 1/2 | c | Canned whole green |
| | | Chiles |
| 4 | fl | Tortillas |
| | | Oil for deep frying |
| | | Red chile sauce (see index) |
SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. 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)