Chimichangas Supreme Part 1

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Title: Chimichangas Supreme Part 1
Categories: Mexican, Beef
Yield: 4 servings

1 lb Lean beef 1/2 Bell pepper, chopped
1 ts Salt 1 1/2 ts Flour
1/4 ts Pepper 1/2 c Canned whole green
1/4 ts Garlic powder Chiles
4 Tomatoes 4 fl Tortillas
1 1/2 ts Shortening Oil for deep frying
1/2 Onion, chopped Red chile sauce (see index)

SOURCE: LOS OLIVOS, PHOENIX, TEMPE. BEVERAGE: BRISA LIGHT OR DARK. 1. 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.
2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over
medium heat. Add the onion and bell pep- per and saute until tender. Add
the flour, whisking until no lumps remain, and cook 2 minutes. Add the
shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer
15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the
center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one
side over the other and roll up in a neat package. Secure with a toothpick.
5. Deep fry in very hot oil (400F) until (See Part 2 for more)

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