Chimichangas

1. 1

   Cook roast with salt, pepper and garlic powder until tender. Reserve liquid that roast cooked in.

2. 2

   (I use a pressure cooker for meat.)

3. 3

   When meat is cool, shred into small stringy pieces.

4. 4

   Add all ingredients and meat to meat juices.

5. 5

   Cook until very little juice is left and onion is tender.

6. 6

   Place a small amount of meat mixture in center of tortilla.

7. 7

   Roll, folding both ends in.

8. 8

   Fry in 1 1/2 inches Crisco until golden brown.

9. 9

   Sprinkle with cheese while still hot.

10. 10

    Serve with favorite chili sauce.

No additional tips available.