- 2 tablespoons lard or vegetable oil
- 1 (3 pound) chuck or pork roast
- 1 (7 ounce) can diced green chiles, drained
- 1 (15 ounce) can stewed tomatoes with juice
- 1/2 package Goldwater's The Senator's Chili Mix *
- 1 teaspoon minced fresh garlic
- 2 tablespoons minced fresh onion
- 3/4 tablespoon fresh cilantro
- 1/3 teaspoon ground red pepper
- 3/4 teaspoon ground cumin
- 1/4 teaspoon powdered Mexican oregano
- 12 medium flour tortillas
- 1 pound grated longhorn cheese
- 1 pound grated Monterey jack cheese
- Garlic salt and pepper, to taste
- Oil (for deep frying)
- Shredded lettuce
- Sour cream
- Salsa, to taste
* Yes, this chili mix will most likely always be available.
- Wrap meat in foil and bake at 250 degrees F to 300 degrees F
for 2 hours, adding a little water if needed.
- Cool until fat
solidifies; skim. Shred meat and retain 3/4 cup of the meat
- Combine meat and juices in large fry pan and add chiles,
tomatoes, Goldwater's Chili Mix and remaining spices. Cook
slowly until moisture is gone, about 30 minutes.
- To assemble chimis, place 2 tablespoons longhorn cheese on each
tortilla. Top with 2 to 3 tablespoons meat mixture. Add 2 tablespoons
Monterey jack cheese. Season with garlic salt and pepper. Fold
all sides in and secure with wooden picks to make a square.
- Deep fry in 1 inch hot oil until golden brown.
- Drain on paper
- Top with remaining cheese.
- Serve on a bed of shredded lettuce, topped with sour cream,
guacamole and salsa.
This is a recipe from the 1972 Faculty Women's Club of the
University of Arizona.
Other Southwestern chimichanga recipes you may like...
Deluxe Machaca Chimichangas