Chimichangas

• 2 lb. stew meat
• 1 1/2 c. water
• 2 cloves garlic, minced
• 2 Tbsp. chili powder
• 1 Tbsp. vinegar
• 2 tsp. oregano, crushed
• 1 tsp. salt
• 1 tsp. ground cumin
• 1/8 tsp. pepper
• 12 (10-inch) tortillas
• oil for frying
• salsa
• guacamole
• sour cream

1. In medium saucepan, combine meat, water and spices.
2. Bring to boil.
3. Cover; reduce heat and simmer about 2 hours or until meat is very tender.
4. Uncover and boil rapidly about 15 minutes or until water has almost evaporated.
5. Remove from heat.
6. Using 2 forks, shred meat very fine.
7. Wrap tortillas in foil; heat in 350u0b0 oven for 15 minutes.
8. Spoon about 1/4 cup meat mixture onto each tortilla.
9. Fold up envelope fashion; fasten with toothpick.

stew meat, water, garlic, chili powder, vinegar, oregano, salt, ground cumin, pepper, tortillas, oil, salsa, guacamole, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=255679 (may not work)