Recipe for cooking chimichangas

Quick Meals- Salads and Wraps :: Savory Wraps

Chimichangas

The meat is most flavorful if made a day ahead. Chimichangas can also be deep fried at 375 degrees F until browned.

1 (4 lb.) lean boneless steak (chuck or round steak)
1 onion, diced
1 clove garlic, mashed
2 Tbsp. oil
1 (7 oz.) can green chiles
1 (16 oz.) can whole tomatoes
1/8 tsp. oregano
Salt, to taste
12 med. flour tortillas
Oil
1 head iceberg lettuce, shredded
1 C. grated Cheddar cheese
1 C. sour cream
1 C. salsa
Guacamole

Finely dice beef. Put into cold, ungreased skillet. Cover and cook over lowest heat, undisturbed, for 2 hr., or until moisture is evaporated. Saut onion and garlic in oil until soft. Add green chiles and cook 2 to 3 min.

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 C. 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 min. Remove from oven, turn, brush with oil and return to oven. Repeat process until all sides have been cooked, about 20 min.

Serve on a bed of shredded lettuce. Garnish with cheese, sour cream, salsa and guacamole.