(I halved the meat mix b/c we definitely don't need 5lbs of meet between the 3 of us. Using 2.5 lbs we still got about 10 chimichanga's out of it... but remember you halve to halve the cooking time too, I forgot this minor detail and kind of dried out my meat)
CHIMICHANGA MEAT MIX
5 LB. roast beef
3 onion, chpd
3 Tb. shortening (I use evoo)
4 oz. can grn chilis
2- 7 oz. can green chili salsa
1/4 tsp garlic pwd.
4 Tb. flour
1 Tb. salt
1 tsp. cumin
juices from roast
Preheat to 200 degrees. Cook roast in lg. roasting pans for Dutch oven. don't add salt or water. Cover tight w/lid and roast 12 hours. Drain met, reserve juices. Cool meat. Remove bones and shred
Melt shortening in lg skillet, add onions and grn chilies. Saute 2 min. Add salsa, garlic, flour, salt & cumin. Saute 1 more min. Stir in juices and meat. cook 5 min. til thick. Freeze in 3 c. quantity. Makes about 9 cups.
CHIMICHANGAS
6 tortillas
3 c. meat mix, thawed
veg oil
shredded lettuce
7 oz. can grn chili salsa
2 tomatoes, chpd
sour cream
olives
Warm tortilla in oven about 5 min. (or just microwave) Heat meat mix in sm. saucepan. Heat 1/2 in. oil in lg. skillet. Spread 1/2 c. meat mix over lower 1/3 of tortilla. fold bottom over filling. Fold sides in and roll. Secure with a toothpick. Fry 2 at a time abt 2 min. Drain on PT. Serve on bed of lettuce. Top with salsa, tomatoes, guacamole, sour cream and olives.
