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1.
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Salt and pepper beef, place in a large pot or crock pot, cover with water and cook over medium to medium-high heat until beef is tender and easily shreds (about 2 to 3 hours).
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Remove beef from cooking liquid and allow it to cool enough to be handled comfortably.
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2.
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While beef is cooling slice peppers into thin strips removing seeds, peel and slice onions into thin rings, and seed and slice tomatoes into strips.
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3.
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When beef is cooled enough to handle, shred beef by pulling apart along the grain of the beef.
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The finer the shred the better.
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4.
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Heat 2 Tablespoons of oil in a large skillet or frying and add the peppers, onions, tomatoes, and garlic and saute until they are soft and onions become translucent (not browned) adding salt and pepper to taste.
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5.
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When vegetables are sauteed mix shredded beef into them.
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Lower heat, cover and allow the beef to saute with the vegetables for 10 to 15 minutes until beef has had an opportunity to absorb the flavours of the vegetables.
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6.
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Remove mixture for heat and allow to cool enough to handle.
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When the mixture has cooled begin constructing the chimichangas by laying a single tortilla in front of you, place approximately 1/12th of the mixture in a line across the middle of the tortilla starting and ending about 2 inches from the edges.
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Fold the edges of the tortilla in and over the mixture, fold the top of the tortilla over and roll the whole over again forming a roughly rectangular package (similar in look to a burrito).
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Continue in this manner until all the filling and tortillas have been used up.
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7.
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Heat about 1/2 inch of oil in a frying pan.
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Add the chimichangas, one or two at a time (fold side down), to the heated oil and fry them until golden brown on top and bottom.
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Drain on paper towels.
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Repeat with the remaining chimichangas.
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8.
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Serve with guacamole, sour cream, salsa, and olives provided for toppings.
