members recipes

The filling can be done easily in a slowcooker. I think these would be just as good filled with your usual taco/enchilada filling or chilli. I used sweet paprika instead of chilli powder as I have small kids & I used half a jar of sliced jalapeno\'s in vinegar ( Old El Paso) for the green chilli. Next time I make these Im considering adding some grated cheddar in each parcel.

Ingredients
2 lbs beef stew meat
1/2 cup water
2 garlic cloves, minced
4 ounces chopped green chilies
2 tablespoons chili powder
1 tablespoon vinegar
2 teaspoons dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cumin
12 (10 inch) flour tortillas
prepared green chili sauce (or just normal jar of salsa)
shredded lettuce
sour cream
guacamole

Method
Combine meat, water, garlic, chilies, chili powder, vinegar, oregano, salt, cumin and pepper in a medium saucepan.
Bring to boil.
Cover and reduce heat and simmer for about 2 hours or until meat is very tender.
Uncover and boil rapidly for about 15 minutes or until water is almost evaporated.
Watch closely and stir near end of cooking time so meat doesn\'t stick.
Remove from heat.
Using 2 forks, shred meat very fine.
Add a little of the green chili sauce to moisten if necessary.
Spoon about 1/4 cup meat mixture onto each tortilla.
Fold top and bottom edge over the meat filling.
Fold the two sides in over filling.
Secure with toothpicks.
Fry filled tortillas in 1/2 inch hot oil for 1 minute on each side or until golden brown.
Drain on paper towels.
Keep warm in 300 degree oven while frying remaining chimichangas.

To serve, ladle some green chili sauce over the chimichangas.
Top with lettuce, sour cream and guacamole.

Note: Unfried chimichangas can be made ahead and frozen for another meal if desired. Prepare as directed and freeze in freezer bags. Thaw and fry.