INGREDIENTS

INSTRUCTIONS

1.  Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water
to cover. Bring to a boil; skim the foam from the surface. Add the salt,
pepper, and garlic.  Simmer until tender, approximately 1-1/2 to 2 hours.
2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
shred. Chop 2 of the tomatoes.
3. Melt the shortening in a pan over medium heat.  Add the onion and bell
pepper and saute until tender.  Add the flour, whisking until no lumps
remain, and cook 2 min. Add the shredded beef, reserved broth, chopped
tomatoes, and whole chiles. Simmer 15 minutes.
4.  Place about 1/2 cup of the meat mixture in a line down the center of
each tortilla. Fold both ends over 1 in. to 2 in.; fold one side over the
other and roll up in a neat package. Secure with a toothpick.
5.  Deep fry in very hot oil (400 F) until crisp and well browned. Drain on
paper toweling.
6. Preheat the broiler. Place the chimichangas on an ovenproof platter or
in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated
cheese and green onion. Place under broiler until the cheese melts.
7. Combine the sour cream and whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream mixture and Guacamole.
Garnish with shredded lettuce, sliced tomato, and olives.
LOS OLIVOS
PHOENIX, TEMPE
BEVERAGE:  BRISA LIGHT OR DARK
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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