Monday, November 26, 2007

Keri's Chimichangas

5 lb. beef roast or pork (or combo)
3 T. vegetable shortening
3 onions
1 (4 oz.) can chopped green chilies
2 (7 oz.) cans green chili salsa
¼ t. garlic powder
4 T. flour
4 t. salt
1 t. ground cumin
Juices from roast

Cook roast covered at 200 for 12 hours. Don’t add anything.
Drain meat. Reserve juice in the fridge.
Grease will come to the top – take off.
Cool meat, shred, and set aside.
Melt shortening in large skillet. Add onions and green chilies.
Saute 1 minutes. Add the rest of the ingredients.
Cook 1 minutes on med-low.
Add juices and meat.
Cook 5 minutes until thick.
Cool. Put in containers.
Put in tortillas with toothpick.

Absolutely Delicious!