Beef Chimichanga

Ingredients

• 3 lb boneless beef chuck roast, cut into 3-inch chunks
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1 can diced green chiles, 4 oz
• 1 can diced tomatoes, 14.5 oz
• 1 1/2 cups beef broth
• 6 flour tortillas, 12 inch
• 2 cups shredded Monterey Jack
• 4 cups vegetable oil, for frying
• 1 cup sour cream
• 1 1/2 cups guacamole
• 1 cup shredded lettuce

Before you cook

• Cut the chuck roast into 3-inch chunks and pat them dry.
• Chop the onion and mince the garlic.
• Shred the cheese and set out wooden toothpicks for pinning the chimichangas.

Steps

1. Heat the 2 tablespoons oil in a Dutch oven over medium-high heat.
2. Brown the beef chunks in two batches, about 4 minutes per side, and set them on a plate.
3. Add the onion to the pot and cook for 6 minutes until golden at the edges.
4. Stir in the garlic, chili powder, cumin, oregano and salt and cook 1 minute.
5. Return the beef to the pot with the green chiles, tomatoes and broth.
6. Bring the pot to a boil, then cover it and lower the heat to a bare simmer.
7. Cook for 2 hours, until the beef falls apart under a fork.
8. Lift the beef out and shred it with two forks.
9. Boil the remaining liquid over medium-high heat for 10 minutes until only about 1 cup of thick sauce is left.
10. Stir the shredded beef back into the reduced sauce and let it cool for 10 minutes.
11. Heat the frying oil in a deep heavy pot to 360 degrees F.
12. Warm a tortilla for 20 seconds a side, then mound a sixth of the beef and cheese slightly below the center.
13. Fold the bottom up, fold both sides in over the filling, and roll into a tight rectangular packet.
14. Pin the seam and both ends closed with toothpicks.
15. Lower two chimichangas seam side down into the oil and fry for 2 minutes.
16. Turn them over and fry 2 minutes more, until deep golden and crackling.
17. Drain the chimichangas on a rack and repeat with the rest.
18. Pull out the toothpicks and top each chimichanga with sour cream, guacamole and shredded lettuce.