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Chimichangas supreme part 1

Yield: 4 servings

Ingredients:

• 1 lb Lean beef 1/2 Bell pepper chopped
• 1 ts Salt 1 1/2 ts Flour
• 1/4 ts Pepper 1/2 c Canned whole green
• 1/4 ts Garlic powder Chiles
• 4 Tomatoes 4 fl Tortillas
• 1 1/2 ts Shortening Oil for deep frying
• 1/2 Onion

Instructions:

chopped Red chile sauce (see index) SOURCE: LOS OLIVOS PHOENIX TEMPE. BEVERAGE: BRISA LIGHT OR DARK. 1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt pepper and garlic. Simmer until tender approximately 1-1/2 to 2 hours. 2. Drain the beef reserving 1/2 cup of the broth. When the meat is cool shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour whisking until no lumps remain and cook 2 minutes. Add the shredded beef reserved broth chopped tomatoes and whole chiles. Simmer 15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) until (See Part 2 for more)

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