Marialitas Chimichanga Recipe

Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic, cumin, chili pepper and chili powder. Add the beer and stir. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender, stirring occasionally. Let cool until you can handle the roast. With 2 forks shred the beef into small pieces.

Add the meat to the broth and add another 1/2 Cup diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not wet. Note: all of this can be done the night before you want to serve the dish.

Warm each tortilla enough so that you can roll it. Place about 1/2 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.

To serve: Warm 5 inches oil in Dutch oven or other large pan to 375° F. Fry until golden brown, about 4 minutes. Drain.

If you’re doing this for a crowed you can bake them to finish. Get a mess of Chimichangas ready, preheat the oven to 425 deg F, grease or spray a cookie sheet and arrange the Chimichangas on the sheet, bake for 7 - 8 minutes on one side, flip over and bake for 5 minutes. Serve Top with cheese, sour cream, tomatoes and salsa. Serve immediately. Bueno Comida (Good Eating)