Recipe(tried): Chimichangas Supreme

CHIMICHANGAS SUPREME

FOR THE CHIMICHANGAS:
1 lb lean beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
4 tomatoes
1 1/2 teaspoons shortening
1/2 onion, chopped
1/2 bell pepper, chopped
1 1/2 teaspoons flour
1/2 cup canned whole green chiles
4 flour tortillas
Oil for deep frying
FOR TOPPING:
1/2 to 1 cup Red Chile Sauce (recipe follows)
1 cup shredded Wisconsin cheddar cheese
4 black olives
1/4 cup chopped green onion
FOR SERVING:
1 cup sour cream
1 tablespoon heavy (whipping) cream
Guacamole
2 cups shredded lettuce
4 black olives

TO MAKE THE CHIMICHANGAS:
Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper and garlic. Simmer until tender, approximately 1 1/2 to 2 hours.

Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. Set aside.

Melt the shortening in a pan over medium heat. Add the onion and bell pepper and saute until tender. Add the flour, whisking until no lumps remain; cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.

Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1- to 2-inches; fold one side over the other and roll up in a neat package. Secure with a toothpick.

Deep fry in very hot oil (400 degrees F) until crisp and well browned. Drain on paper toweling. Remove toothpicks.

TO PREPARE THE TOPPING:
Preheat the broiler.

Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts.

TO SERVE:
Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes.

Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives.

RED CHILE SAUCE
Adapted from source: Jane Butel's Tex-Mex Cookbook
Makes about 3 cups sauce

2 tablespoons lard or bacon drippings
2 tablespoons flour
1/4 to 3/4 cup ground red chiles
2 cups cooled beef bouillon or water
up to 4 ounces of tomato sauce (optional)
3/4 teaspoon salt
1 garlic clove, crushed
1 pinch ground Mexican oregano (optional)
1 dash ground cumin (optional)

Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned.

Add the smaller amount of chiles to the bouillon or water, either when trying a new batch of ground chiles or when preparing this recipe for the first time. Taste, then add more ground chiles after the liquid mixture is well mixed into the roux. Stir constantly when adding and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired, slowly adding it to the flour mixture, stirring constantly. Season; taste and adjust the seasonings. Simmer for at least 10 minutes, or longer, to develop the flavor.

Makes 4 servings