Chimichangas

• 2 lb. beef stew meat
• 1 1/2 c. water
• 2 cloves garlic, minced
• 2 Tbsp. chili powder
• 1 Tbsp. vinegar
• 2 tsp. oregano
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/8 tsp. pepper
• 12 flour tortillas
• oil (for frying)

1. In medium saucepan, combine all ingredients except tortillas and oil.
2. Bring to boil.
3. Cover and reduce heat.
4. Simmer about 2 hours.
5. (Meat will be very tender.)
6. Uncover and boil rapidly 15 minutes or until water has almost evaporated.
7. Remove from heat. Shred meat with two forks.
8. Heat tortillas 15 minutes in 350u0b0 oven.
9. Spoon 1/4 cup filling on each tortilla near one edge.
10. Fold edge nearest filling up and over just until filling is covered. Fold sides envelope fashion and then roll up.
11. Fasten with toothpick, if necessary.
12. In heavy skillet, fry filled tortillas in 1/2-inch hot fat about 1 minute on each side or until golden. Drain.
13. Keep warm in 300u0b0 oven.
14. Garnish with lettuce, guacamole and sour cream.

beef stew meat, water, garlic, chili powder, vinegar, oregano, salt, ground cumin, pepper, flour tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243864 (may not work)