Becky posted 01-13-99
Chimichangas
2 to 2 1/2 lb. stew beef
3 cloves garlic, minced
1 1/2 tsp. cumin
3 tbsp. chili powder
1 sliced onion
1 tsp. salt
1/2 tsp. pepper
6 flour tortillas
Put the beef in a large pan or Dutch oven with the seasonings and add enough water to just barely cover it. Simmer about 2 hours until the meat is very tender. Save the broth, shred the meat and use the broth to moisten if you need to.
Warm the tortillas in the oven wrapped in foil or in the microwave. Divide the meat between the tortillas, wrap them (fold sides over to cover filling, then fold over top and bottom or roll it from bottom to top.
Heat about an inch of oil in a skillet to 350, put the tortilla in seam side down and fry about a minute on each side, just till golden.
Serve on chopped lettuce, top with sour cream, guacamole and salsa.