Mexican dish.

 

WHAT YOU NEED:
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 c Cheddar cheese, shredded
1 c Sour cream
8 Black olives
1/4 c Green onion, chopped
1 tb Whipping cream
Guacamole
2 c Shredded lettuce

HOW TO MAKE IT:

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.
Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
shred. Chop 2 of the tomatoes. Melt the shortening in a pan over
medium heat. Add the onion and bell pepper 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.

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. Deep
fry in very hot oil 400'F until crisp and well browned. Drain on paper
towels.
Preheat the broiler. Place the chimichangas on an ovenproof plater or
in a baking pan. Spoon red chili sauce over liberally. Sprinkle with
grated cheese and green onion. Place under the broiler until the cheese
melts.
Combine the sour cream and the whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.

PRESENTATION:

Garnish with shredded lettuce, sliced tomato and olives.

VARIATIONS: