Chimichangas
Instructions:
- The meat is most flavorful if made a day ahead. Chimichangas can also be deep fried at 375 degrees F until browned
- .1 (4 pound) lean boneless steak (chuck or round steak)
- 1 onion, diced
- 1 clove garlic, mashed
- 2 tablespoons oil
- 1 (7 ounce) can green chiles
- 1 (16 ounce) can whole tomatoes
- 1/8 teaspoon oregano
- Salt, to taste
- 12 medium flour tortillas
- Oil
- 1 head iceberg lettuce, shredded
- 1 cup grated Cheddar cheese
- 1 cup sour cream
- 1 cup salsa
- Guacamole
- Finely dice beef. Put into cold, ungreased skillet.
- Cover and cook over lowest heat, undisturbed, for 2 hours, or until moisture is evaporated.
- Saute onion and garlic in oil until soft.
- Add green chiles and cook 2 to 3 minutes.
- Drain and chop tomatoes. Reserve juice.
- When beef is tender and has rendered its juices, add onion mixture, oregano, salt and chopped tomatoes.
- Gradually add reserved tomato juice as needed during cooking.
- To assemble, place 1/2 cup meat mixture on a tortilla and fold envelope style.
- Repeat until meat mixture is used up.
- Preheat heavy rimmed baking sheet in a 425 degree F oven.
- Brush hot baking sheet with oil.
- Place chimichangas on sheet.
- Brush with oil. Bake 5 minutes.
- Remove from oven, turn, brush with oil and return to oven.
- Repeat process until all sides have been cooked, about 20 minutes.
- Serve on a bed of shredded lettuce. Garnish with cheese, sour cream, salsa and guacamole.