Serves 6 to 8
•2 lb. shoulder roast, trimmed
•1/2cup onion, finely chopped
•2 cloves garlic, minced
•2 – 4.oz. can diced green chile, Ortega brand
•16 flour tortillas, fajita or regular size
•vegetable oil for frying
•8 oz. of shredded mild cheddar or Mexican cheese blend
Trim roast of all fat and cut into large chunks, say 1 by 3 inches. In a large frying pan, heat 1 tablespoon of vegetable oil over medium high heat. Brown the meat.
You may have to turn the heat up when you first add the meat. As the pieces brown, remove them and place in a pressure cooker. Cook on high for 30 minutes.
While roast cooks, saute onions and garlic in butter until tender.
Remove the roast chunks and place on cutting board and shred the meat with two forks. Place the shredded beef back into the skillet with onions and garlic. Add cheese and 1 can of green chilies, mixing well.
In a frying pan, heat 1 1/2 inches of vegetable oil to medium high heat. Heat two flour tortillas (fajita size or regular size) in the microwave for 35 seconds on low. You want to heat the tortillas so they are soft enough and they won’t break when folding.
Place a heap of of hot meat mixture in center of tortillas and begin folding each edge in a clockwise manner. You can secure the last edge with a toothpick if you prefer. Place in hot grease with folded side down. Brown both sides. Serve with sour cream and Green Chili Sauce.
Alternative to frying:
This recipe calls for frying the Chimichangas and I think they have the best flavor cooked this way as opposed to baking them in the oven. But if you decide you want to bake them all you have to do is brush a little butter on top after you roll them up.
Place them on a cookie sheet and bake at 350 degrees for 10 to 15 minutes or until they turn a nice crispy golden brown.