Mini Chimichangas (tnt)

Preheat oven to 325. Place roast in a large roasting pan or Dutch oven. Cover with a tight fitting lid. Roast about 3 hours or until meat is tender and shreds easily. (Note: I made my meat in a slow cooker. It had lots of juice.)

Skim and discard fat from meat cooking juices; Reserve 1 1/4 cups juices. Cool meat slightly; remove bones and fat. Shred meat with 2 forks; set aside. In a large skillet, melt shortening. Add onions and chilies. Sauté 5 to 6 minutes or until onions are tender but not browned. Stir in green chili salsa, garlic powder, flour, salt and cumin. Cook 2 minutes over medium low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes or until thick, stirring constantly. Remove from heat; cool. In a large skillet, heat 2" of oil to 375 or until a 1" bread cube turns golden brown in about 50 seconds. Place 1 heaping teaspoon of the meat mixture in lower corner of each won ton skin. Fold point of won ton skin up over filling, then fold side corners in. Moisten top corner with water and roll skin into a cylinder. Repeat with remaining meat and filling. Lower several rolls at a time in hot oil. Fry 3 to 4 minutes or until golden brown, turning if needed to brown evenly. Drain on paper towels. If preparing ahead, cool, then arrange in a single layer in freezer containers. Cover tightly and freeze up to 3 months. To serve, thaw and place in a single layer on large baking sheets. Preheat oven to 375; bake rolls 10 to 15 minutes or until crisp, turning once. Makes 120 chimis. Variation: If using leftover meat, you can use 1 1/4 cups leftover gravy in place of meat cooking juices. Omit the flour.

Source: My Old Recipes Note: I made this for my daughter's class when she was in high school. Something about a cultural heritage program. She said the teacher wanted the recipe, as the kids just devoured the chimis.