Chimichangas

This great dish just needs Pork Deshebrada or Pollo Deshebrada each made the same way. Then a tortilla rollup to make delicious chimichangas without the deep-fat frying.  Leftover meet chopped-up works, too.

Easy Deshebrada (shredded) Pork or Pollo

1 lb     Boneless meat cut into 1 1/2 inch pieces
2 C     Water
1         Clove garlic minced or pressed
1/4 t    Ground oregano
1/4 t    Ground cumin

Place the above in a 5-quart pan with cover and bring to a boil.  Immediately reduce heat and simmer until meat is tender, ~ one hour.  Uncover, increase heat to high, and boil until liquid has evaporated.  Reduce heat to low.

Stir in:
2 T     White vinegar
3 T     Canned diced green chilies

Mix thoroughly and turn off heat.  Cool slightly then shred meat with two forks.  Meat may be stored for two days in refrigerator, frozen, or used immediately.

CHIMICHANGAS

4 T     Butter
4        Medium flour tortillas
1 to 1 1/2 C Shredded Jack cheese
Sour cream

Preheat oven to 500 degrees.  Melt putter.  Brush butter on both sides of each tortilla, then spoon about 1/4th of the meat filling into each.  Fold sides of tortilla toward center, covering about one inch of filling on each side.  Then fold lower edge of tortilla over filling and roll over once to enclose.  Place bundles, seam side down, in a greased 9 by 13 inch baking dish.  Drizzle any remaining butter over bundles.  Bake 8 to 10 minutes or until golden and crisp.

Line four plates with shredded lettuce.  Set chimichangas atop lettuce and sprinkle with cheese.  Serve with salsa and sour cream.

TOMATO SALSA

2      Medium tomatoes quartered
1/2   Small onion
3 T   Canned diced green chilies
4 t    White vinegar
1 T   Chopped fresh cilantro

In blender or food processor, combine tomatoes, onion, chilies, vinegar, and cilantro.  Puree.  Season with salt to taste.

Sounds good, let's see.