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!
Chimichangas
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
Salsa
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!!!
