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1
Rub the roast with salt and pepper.
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2
Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat.
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3
Brown the roast on all sides.
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4
Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat.
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5
Pour the beef stock over it.
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6
Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender.
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7
Let the meat sit in the cooking liquid until cool enough to handle.
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8
Drain the meat, reserving the cooking liquid.
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9
Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor.
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10
Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat.
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11
Saute the remaining onion and garlic in the fat until the onion softens.
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12
Add the meat and saute until well-browned, about 10 minutes.
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13
Scrape the meat up from the bottom every few minutes, getting it crusty in some spots.
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14
Pour the reserved cooking liquid into the pan and add the tomatoes and chiles.
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15
Cook for about 15 minutes, until most of the liquid has evaporated.
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16
The meat should remain moist but not juicy.
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17
Adjust the seasoning if you wish.
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18
(The meat can be made ahead to this point and refrigerated, covered, for up to several days.
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19
Warm the meat before proceeding.)
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20
You'll need about 5 cups of the shredded meat mixture for the chimichangas.
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21
Spoon it evenly over the tortillas.
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22
Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll.
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23
Secure the rolls with toothpicks.
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24
Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes.
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25
Turn the chimis to fry them evenly.
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26
Drain them and arrange on serving plates.
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27
Top with cheese, sour cream, tomato, scallions and salsa.
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28
Serve immediately.
