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Chimichangas Recipe

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This recipe for Chimichangas, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Larsen
Added: Friday, January 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 lb. rump roast
3 onions, chopped
1 can diced green chiles
3 T. shortening
2 c. salsa
4 T flour
1 tsp. cumin

Directions:
Directions:
Cook salted roast slowly for several hours, or until meat shreds easily (about 5 hours on 300 or cook in crock pot) Cool and shred meat. Set aside in meat juices. Saute onions and green chiles in shortening. Add salsa, flour and cumin. Cook for 1 minute to thicken. Add meat and some of the juice; cook for 5 more minutes. Put meat in tortillas; roll up and fry. Top with lettuce, tomatoes, cheese, sour cream, gravy, whatever you choose. Hint; Warm tortillas in microwaave and they will roll much better.

 

 

 

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