On The Border Beef Chimichanga Copy Cat

cook the beef:

Salt and pepper beef, place in a large pot or crock pot, cover with water and cook until beef is tender and easily shreds (about 2 to 3 hours). Remove beef from cooking liquid and allow to cool enough to be handled comfortably.

prepare the vegetables:

While beef is cooling, slice peppers into thin strips, removing seeds, peel and slice onions into thin rings, and seed and slice tomatoes into eighths.

shred the beef:

When the beef has cooled enough to handle, shred it by pulling apart with two forks along the grain of the beef. The finer the shred the better.

saute the vegetables:

Heat 2 tbsp of oil in a large skillet or frying and add the peppers, onions, tomatoes, and garlic and sauté until they are soft and onions become translucent, not browned, adding salt and pepper to taste.

combine with the shredded beef:

When vegetables are sautéed, mix beef into them. Lower heat, cover and allow the beef to sauté with the vegetables for 10 to 15 minutes until beef has had an opportunity to absorb the flavours of the vegetables.

construct the chimis:

Remove mixture for heat and allow it to cool enough to handle. When the mixture has cooled begin constructing the Chimichangas by laying a single tortilla in front of you on a clean, flat working surface and place approximately 1/12 th of the mixture in a line across the middle of the tortilla starting and ending about 1 inch from the edges. Fold the edges of the tortilla in on to the mixture, fold the top of the tortilla over and roll the whole over again forming a roughly rectangular package (similar in look to a burrito). Continue in this manner until all the filling and tortillas have been used up.

Heat about ½ inch of oil in a frying pan. Add the Chimichangas, one or two at a time (fold side down) to the heated oil and fry them until golden brown on top and bottom. Drain on paper towels.

service:

Serve accompanied by guacamole, sour cream, salsa, and olives for toppings.