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1
Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
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2
Bring to a boil and allow to simmer until the meat shreds easily with a fork.
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3
(this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
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4
Strain liquid and set aside.
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5
Spray a large skillet with non-stick spray and add onions and garlic.
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6
Cook until the onions are translucent.
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7
Add chili powder, cumin, cinnamon, and cayenne and mix in well.
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8
Add salsa, chilies, and shredded meat and combine.
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9
Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
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10
Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
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11
Preheat oven to 450u00b0F.
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12
Warm your tortillas.
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13
Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
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14
Top with 1/6 of the shredded cheese.
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15
Fold the right side and then the left and roll up the chimichanga.
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16
Put seam side down in the glass dish-- fold remaining 5 chimichangas.
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17
Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
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18
Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
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19
After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
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20
When the chimichangas are crisp and golden brown they are ready for eating.
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21
Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.
