Jen's Chimichanga's

Meat Mix:

1 chuck roast, approx 4-5 lbs.

3 tbsp. vegetable oil

1 lg. onion, diced

1 tsp. garlic, minced

1 can green chilies

1 jar salsa (pace picante works)

1/4 tsp. garlic powder

4 Tbsp. flour

2 tsp. salt

1 tsp. cumin (I love cumin, so I add a bit more)

Juices from the roast beef

1. Cook roast in crockpot until shreddable (approx 6 hours on high) with 1 cup of water.

2. Shred the roast and set the meat aside.  Reserve the juices.  Discard any fatty pieces.

3. In stockpot, add vegetable oil and heat. 

4. Add diced onions, green chilies, and saute for a minute.  Add minced garlic, saute.

5. Add jarred salsa, garlic powder, flour, salt, and cumin.

6. Cook for 1-2 minutes over med-heat.

7. Stir in reserved juices and shredded meat and cook until thickened.

8. Place meat into a warmed flour tortilla and roll up like a burrito.

9. Deep fry in oil until golden brown & crispy.

10. Top with sour cream, lettuce, tomtatoes, salsa, olives, etc.

This meat freezes well. Cook as directed and freeze before putting it into flour tortillas.  Re-heat and start with steps 8-10.