Chimichangas

An old family favorite even though I'm not certain it's authentically Mexican:  http://www.nytimes.com/2011/11/16/us/arizonans-vie-to-claim-cross-cultural-fried-food.html?_r=0 .

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Chimichangas

2 pounds beef chuck, cut in 1-2 inch pieces
1 1/2 c water
2 cloves garlic, minced
2 T chili powder
1 T vinegar
2 teas dried oregano, crushed
1 teas salt
1 teas ground cumin
1/8 teas pepper
2-3 green onions, sliced
1/2-3/4 c shredded cheddar or jack cheese
approximately ten 10-inch flour tortillas
guacamole and/or sour cream

In a large saucepan or a Dutch oven combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin, and pepper. Bring to a boil. Cover; reduce heat and simmer 2-3 hours or until meat is very tender. Uncover and cook at medium high for about 15 minutes or until water has almost evaporated. Watch close­ly and stir near end of cooking time so meat doesn’t stick or burn. Remove from heat. Using 2 forks, shred meat.  Add the cheese as well as the green onions (or substitute 1/3 c minced yellow onion).

Heat flour tortillas in microwave to soften.  Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just till mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or till golden brown. Drain on paper towels. Keep warm in oven (at 200F) while frying remaining chimichangas. These can also be baked on a cookie sheet at 350F for 20-30 minutes until browned. Garnish with lettuce, guacamole and/or sour cream.