Ingredients:
2 -3 lbs shredded beef or 2 -3 lbs shredded pork or 2 -3 lbs shredded chicken, cooked
1 cup chopped onions
2 garlic cloves, minced
2 -4 chipotle chiles, chopped
1 teaspoon ground oregano
1/4 teaspoon salt
1/2-1 teaspoon crushed red pepper flakes
2 cups shredded monterey jack cheese
adobo sauce ( from chipotles)
8 -10 large tortillas ( white flour or whole wheat)
shredded lettuce
chopped tomatoes
salsa or picante sauce
sour cream
guacamole
sliced jalapenos
sliced olives
gravy ( made from the meat-I make it quite spicy)
Directions:
After stewing the meat on a crockpot or pan drain off liquid and reserve.
Shred and chop meat-set aside.
In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
Add adobo sauce if needed, you don’t want a totaly dry mixture and you dont want it soggy.
Warm tortillas in the oven so they are bendable.
Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
Place on a lightly greased cookie sheet-repeat.
Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
With the juices from the cooked meat I make a spicy gravy to offer with this.
When done remove from oven.
Serve with condiments, spanish rice and refried beans.
Believe me when I say you will roll away from the table!
To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.
Servings: 8-10
Time preparation: 30 min.
Time total: 70 min.