Chimichangas - cooking recipe

Ingredients

3 to 4 lb. beef roast
1 onion, chopped
1 can Ortega chopped green chilies
1 tsp. salt
1 tsp. pepper
2 tomatoes, chopped
1 c. grated Longhorn or Cheddar cheese
1 doz. large flour tortillas

Preparation

Cook roast with salt, pepper and garlic powder until tender. Reserve liquid that roast cooked in.
(I use a pressure cooker for meat.)
When meat is cool, shred into small stringy pieces.
Add all ingredients and meat to meat juices.
Cook until very little juice is left and onion is tender.
Place a small amount of meat mixture in center of tortilla.
Roll, folding both ends in.
Fry in 1 1/2 inches Crisco until golden brown.
Sprinkle with cheese while still hot.
Serve with favorite chili sauce.