Chimichangas

• 1 12 lbs beef chuck roast
• 1 12 lbs pork steak
• 4 cups water
• 1 tablespoon oil
• 1 large onion, chopped
• 12 teaspoon garlic powder
• 1 (8 ounce) canchopped green chilies
• 2 tablespoons flour
• 12 teaspoon cumin
• 2 teaspoons salt
• 1 cup reserved broth
• 1 (10 count) package burrito-size flour tortillas
• 2 cups oil, to fry in

1. Cut the meat into 1 inch pieces.
2. 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.
3. Reserve the broth.
4. When meat is cool, shred it.
5. Heat 1 Tablespoon oil in skillet; add the onion, garlic powder, green chilies.
6. Cook 2 minutes, now add the flour, cumin, and salt.
7. Stir in the reserved broth.
8. Add the meat and cook until the mixture is thick and moist.
9. Put in warm tortilla, about 2/3 cup of the meat mixture or more.
10. Fry until golden in 1/2 inch of hot oil.
11. Drain on paper towels.
12. ***I serve these with shredded cheese, shredded lettuce, salsa and sour cream.
13. Best Chimichangas I ever tasted.

chuck roast, pork steak, water, oil, onion, garlic, green chilies, flour, cumin, salt, reserved broth, flour tortillas, oil

Taken from www.food.com/recipe/chimichangas-138516 (may not work)