Chimichangas

• 3 lbs shoulder boneless chuck roast (you could substitute with chicken also)
• salt and pepper
• 2 tablespoons bacon drippings or 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 12 cup chopped onion
• 1 cup beef stock
• tortilla

1. Rub the salt and pepper on the roast.
2. Saute in the oil.
3. Add onion and garlic.
4. Add the beef broth.
5. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender.
6. Cool until you can handle the roast.
7. With 2 forks shred the beef into small pieces.
8. Add the meat to the broth and add another 1/2C diced onion.
9. Cook until all liquid is out of the beef.
10. The beef should remain moist but not juicy.
11. Warm the tortilla enough so that you can roll it.
12. Place 3/4C of the mixture in the center of the tortilla.
13. Fold in sides and roll up.
14. Secure with toothpicks.
15. To serve: Warm 5 inches oil in Dutch oven or other large pan to 375F Fry until golden brown, about 4 minutes.
16. Drain.
17. Top with cheese sauce, sour cream, tomatoes and salsa.
18. Serve immediately.

chuck roast, salt, bacon, garlic, onion, beef stock, tortilla

Taken from www.food.com/recipe/chimichangas-209828 (may not work)