Chimichangas - cooking recipe

Ingredients

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

Preparation

In medium saucepan, combine meat, water and spices.
Bring to boil.
Cover; reduce heat and simmer about 2 hours or until meat is very tender.
Uncover and boil rapidly about 15 minutes or until water has almost evaporated.
Remove from heat.
Using 2 forks, shred meat very fine.
Wrap tortillas in foil; heat in 350\u00b0 oven for 15 minutes.
Spoon about 1/4 cup meat mixture onto each tortilla.
Fold up envelope fashion; fasten with toothpick.