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1
Heat beef,pork and water to boiling in a large kettle; lower heat, cover.
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2
simmer until meat is fork tender, about 1 1/2 hours.
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3
drain meat and reserve 1 cup broth.
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4
shred meat when cool enough to handle.
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5
heat oil in a large saucepan.
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6
add the onion, green chilis and garlic, saute 1 minute.
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7
add flour, salt and cumin; cook 1 minute.
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8
stir in reserved broth and shredded meat.
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9
cook until mixture is moist but quite thick.
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10
keep warm.
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11
heat 1 tortilla on a large griddle or very large skillet until soft and pliable.
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12
spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4 inches long and 1 inch wide.
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13
work quickly so the tortilla does not get crisp.
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14
fold the bottom edge of the tortilla up over the filling to cover it almost completly.
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15
then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder.
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16
repeat until all are filled.
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17
heat 1/2 inch oil in a large skillet until very hot.
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18
saute two chimichangas at a time in hot oil until golden, turning with two broad spatulas.
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19
drain on paper towels.
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20
serve with green chili salsa.
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21
garnish with shredded lettuce and avocado slices.
