* 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...