Gwen's famous chimichangas...

Hey family, I had been begging Gwen for her chimichanga recipe lately (lets me honest, I've been craving them) and she gave it to me and we made them and they were awesome... as usual.  Since its a family favorite I thought I'd post the recipe on here for everyone to have access to, ENJOY!!!...
(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.