Shredded Beef Chimichangas

Recipe courtesy of zorahangels

• 2 lbs. stew or chick meat (boneless or semi with bone out) 
• 1 onion 
•  pepper and garlic salt 
• 1 can diced green chilies 
• 1 jar salsa 
• Tortilla's- Burrito size 
• 1/4 tsp cumin 
• olive oil 

1- Put meat in crock pot with pepper and garlic salt in the morning.  Cook all day

2- When done take out and shred, keep juice on the side

3- Take a big pot and put 2-3 tablespoons of oil in the bottom and add 1 onion and one can of diced green chilies.  Cook until onions are transparent.  Add in the meat, 1/2 jar salsa and 1/4 tsp cumin and garlic salt.  Then add 1/2 to 1 cup of juice reserved from the meat.  Stir- put lid on and simmer about 1/2 hour.  Mixture should be firm not soupy after 1/2 hour.

4- Fill tortillas and roll and tuck, (like an envelope) then put into deep fat fryer about 1-3 minutes (or large pot with oil heated in the bottom) then take out and garnish with sour cream, jack and cheddar cheese and salsa.