Chimichangas - cooking recipe

Ingredients

4 lb. blade pot roast
1 large onion
2 (14.5 oz.) cans tomatoes
2 small (4 oz.) cans Ortega green chilies, chopped
1 clove garlic, chopped
1 small (8 oz.) can tomato sauce
Cheddar cheese, grated
canola oil for frying
1 doz. large flour tortillas
salt and pepper

Preparation

Pour all ingredients over meat.
Bake at 300\u00b0 overnight or until meat falls apart, 5 to 7 hours.
Remove all fat and bones from meat.
Shred meat and using a large slotted spoon, place a spoonful in the middle of a large flour tortilla.
(I buy from \"El Molino's\").
Sprinkle with grated Cheddar cheese.
Roll up and close with toothpicks.
Using canola oil and electric skillet, fry until golden brown on both sides.
Serve with salsa and sour cream.