Recipe(tried): Chimichanga (using beef stew meat)

I think this may be the recipe you wanted. It was in the 1986 Southern Living Cookbook.

CHIMICHANGA

FOR THE FILLING:
2 pounds beef stew meat
1 1/2 cups water
2 cloves garlic
2 tablespoons chili powder
1 tablespoon vinegar
2 teaspoons dried whole oregano
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon pepper
FOR CHIMICHANGAS:
12 (10-inch) flour tortillas
vegetable oil (for deep frying)
TO SERVE:
1 (6 ounce) carton frozen guacamole, thawed
shredded lettuce
taco sauce (optional)
sour cream (optional)

TO PREPARE THE FILLING:
Combine meat, water, and all seasonings in a heavy saucepan; bring to a boil. Cover, reduce heat, and simmer for two hours or until meat is tender.

Uncover and cook until liquid evaporates, about 15 minutes, stirring frequently.

Preheat oven to 350 degrees F.

Using two forks, shred meat very fine; set shredded meat aside.

TO PREPARE CHIMICHANGAS:
Wrap tortillas in aluminum foil; heat at 350F for 15 minutes.

Heat oil for deep frying to 375 degrees F.

Place 1/4 cup meat mixture just below center of each tortilla. Fold in left and right sides of tortilla to partially enclose filling. Fold up bottom edge of tortilla to partially cover filling; roll up, and secure with a toothpick.

Gently place filled tortillas, 1 or 2 at a time, in deep hot oil (375F); fry 1 to 2 minutes or until golden brown, turning once. Remove from oil, and drain on paper towels.

TO SERVE:
Remove wooden picks. Serve immediately with guacamole, shredded lettuce and, if desired, taco sauce. (I also add a little sour cream on the top of mine.)

Yield: 6 servings.

We found your request on the Internet while looking for the same recipe. My son was able to locate the cookbook for me later in the day and I just had to send you a copy. This recipe has been a favorite of mine sine I first found it in 1986.

Enjoy.

Shirley