Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, August 13, 2012

It's time for more Mexican food, don't you think? I'm pretty sure a week doesn't go by that we don't indulge in our favorite cuisine around here. So with the roast I had and a few other things...I created these yummy chimichangas. I didn't have time to make any homemade sauce to go over them so I used one of our favorites...El Pato Mexican Tomato Sauce. A little extra cheese..some sour cream...very good, I gotta say!


2 pound chuck roast
1 7 ounce can diced green chilies
1 medium onion - chopped
2 cloves garlic - minced
2 tablespoons taco mix
9 - 10 large flour tortillas
Shredded cheese
Sour cream

Spray your crock pot with cooking spray.

Place roast into crock pot.

Add green chilies, chopped onion, garlic and then sprinkle taco mix over the whole thing.

Turn the crock pot on high, cover and let it go for about 6 hours.

After time is up, shred the meat and turn to low until ready to cook chimichangas.

Warm a tortilla in the microwave for about 15 seconds. Place about 1/3 cup of the shredded meat in the middle of the tortilla then top with some shredded cheese. Fold the sides in, the bring up the bottom and roll. Repeat with the rest of the meat and tortillas.

Heat about a cup of oil in a large skillet over medium heat. Fry chimichangas, seam side DOWN...until lightly browned. Turn chimis over to cook the other side.

Drain on paper towels. Keep warm until all chimis are cooked.

Serve with extra cheese, salsa and sour cream. And guacamole if you've got it!!!

Here's the ingredients. 
Don't forget the cheese!

Lay your roast in your crock pot, 
then the green chilis, then the onion, 
garlic and then sprinkle the 
taco mix over the whole thing.

Let it cook on high for about 6 hours...
then shred the meat and turn the temp 
down to low until you're ready to assemble the chimis.

On a warm tortilla, put about 
1/3 cup of the meat then some shredded cheese. 
Fold in the sides....

..then start rolling from the bottom. 
I like to fold in the upper part of the tortilla. 
It seems to help in keeping the insides from oozing out.

See? All done. I got 9 chimis from my ingredients. 
You could get more by putting less meat into each one.

Then fry on medium heat. First one side...

..then the other.

Drain on paper towels and keep
 warm until ready to serve.

Serve with extra cheese, salsa and sour cream!!