Print Recipe

FWC Chimichangas



  • 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
  • Guacamole
  • Salsa, to taste

* Yes, this chili mix will most likely always be available.


  1. Wrap meat in foil and bake at 250 degrees F to 300 degrees F for 2 hours, adding a little water if needed.
  2. Cool until fat solidifies; skim. Shred meat and retain 3/4 cup of the meat juices.
  3. 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.
  4. 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.
  5. Deep fry in 1 inch hot oil until golden brown.
  6. Drain on paper towels.
  7. Top with remaining cheese.
  8. 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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.