Chimichangas

"I found this recipe in a Family Circle magazine about 30 years ago--still one of our family favorites."
 
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Ready In:
2hrs 45mins
Ingredients:
13
Serves:
10
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ingredients

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directions

  • Cut the meat into 1 inch pieces.
  • Add the meat to the water and bring to a boil, reduce the heat and cook on low and simmer, covered, for 1 1/2 hours.
  • Reserve the broth.
  • When meat is cool, shred it.
  • Heat 1 Tablespoon oil in skillet; add the onion, garlic powder, green chilies.
  • Cook 2 minutes, now add the flour, cumin, and salt.
  • Stir in the reserved broth.
  • Add the meat and cook until the mixture is thick and moist.
  • Put in warm tortilla, about 2/3 cup of the meat mixture or more.
  • Fry until golden in 1/2 inch of hot oil.
  • Drain on paper towels.
  • ***I serve these with shredded cheese, shredded lettuce, salsa and sour cream.
  • Best Chimichangas I ever tasted.

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