Recipe: Chimichangas

Chimichangas
2 to 2 1/2 lbs stew beef 3 cloves garlic, minced 1 1/2 tsp cumin
3 Tbsp chili powder 1 onion sliced 1 tsp salt
1/2 tsp pepper 6 flour tortilla
place meat and seasonings in large saucepan or dutch oven. add enough water to cover meat and simmer covered, about 2 hours until meat is tender. reserve broth. shred meat. moisten meat with 1/2 c broth.
heat tortillas in oven (wrap in foil, bke 350 for 15 min). place 3 to 4 tbsp meat on each tortilla. fold tortilla - sides over, then top and bottom. heat about 1 inch of oil in skillet to 350. fry filled tortillas 2 or 3 at a time for 1 min on each side tii golden. PLACE SEAM SIDE DOWN FIRST WHEN FRYING to help hold it together. serve on a bed of chopped lettuce. top with sour cream, guacamole and salsa.