Chimichangas

1. 1

   Cut the meat into 1 inch pieces.

2. 2

   Add the meat to the water and bring to a boil, reduce the heat and cook on low and simmer, covered, for 1 1/2 hours.

3. 3

   Reserve the broth.

4. 4

   When meat is cool, shred it.

5. 5

   Heat 1 Tablespoon oil in skillet; add the onion, garlic powder, green chilies.

6. 6

   Cook 2 minutes, now add the flour, cumin, and salt.

7. 7

   Stir in the reserved broth.

8. 8

   Add the meat and cook until the mixture is thick and moist.

9. 9

   Put in warm tortilla, about 2/3 cup of the meat mixture or more.

10. 10

    Fry until golden in 1/2 inch of hot oil.

11. 11

    Drain on paper towels.

12. 12

    ***I serve these with shredded cheese, shredded lettuce, salsa and sour cream.

13. 13

    Best Chimichangas I ever tasted.

* Per serving · 4 servings · Values may vary.

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