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Chimichangas Supreme Part 1

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      Title: CHIMICHANGAS SUPREME PART 1
 Categories: Mexican, Meats
      Yield: 4 Servings
 
      1 lb Lean beef
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic powder
      4    Tomatoes
  1 1/2 ts Shortening
    1/2    Onion, chopped
    1/2    Bell pepper, chopped
  1 1/2 ts Flour
    1/2 c  Canned whole green
           Chiles
      4 fl Tortillas
           Oil for deep frying
           Red chile sauce (see index)
 
  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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