Recipe: Chimichangas with Guacamole (Better Homes and Gardens Mexican Cook Book)

Susan IL: This is Chimichangas recipe from Better Homes and Gardens Mexican Cook Book:

CHIMICHANGAS WITH GUACAMOLE
Source: Better Homes and Gardens Mexican Cook Book

2 pounds beef stew meat
1 1/2 cups water
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon vinegar
2 teaspoons dried oregano, crushed
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
12 (10-inch) flour tortillas
Fat for frying
FOR SERVING:
2 cups shredded lettuce
2 cups Guacamole (recipe follows)
Radish roses

In medium saucepan combine meat, water, garlic, chili power, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or til meat is very tender.

Uncover and boil rapidly about 15 minutes or until water has 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.

Meantime, wrap stack of tortillas in foil; heat in 350 degree F oven for 15 minutes.

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 til golden brown. drain on paper toweling. Keep warm in 350 degree F oven while frying remaining cimichangas.

Garnish with lettuce, guacamole, and radish roses.

Makes 12

GUACAMOLE
Makes about 1 1/4 cups

"Use as a dip for chips or as a sauce to serve with main dishes."

2 medium avocados, seeded, peeled, and cut up
1/2 small onion, cut up
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In blender container blend avocados, onion, lemon juice, garlic, salt and pepper; cover and blend until well combined.