Preparation time: 30 min
Cooking time: 3 hr
Difficulty: Easy - for beginners
3 -pound boneless shoulder chuck roast
1/4 cup vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 cup beef stock
1 can Medium Rotel chilies and tomatoes
Shredded Mexican Blend Cheese, Sour cream, Salsa
Warm 2 tablespoons of the oil in a large skillet.
Brown the roast on all sides.
Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat.
Pour the beef stock over it.
Cover and put in oven at 350 degrees for 1 1/4 to 1 1/2 hours, until the roast is very tender.
Let the meat sit in the cooking liquid until cool enough to handle.
Drain the meat, reserving the cooking liquid.
Shred the meat into bite-size pieces
Warm the remaining 2 tablespoons of oil in the same Skillet.
Sauté the remaining onion and garlic in the fat until the onion softens.
Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots.
Pour the reserved cooking liquid into the pan and add the Rotel.
Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust
Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
Deep Fry the chimichangas one or two at a time until golden brown, about 3 minutes.
Turn the chimis to fry them evenly.
Drain them and arrange on serving plates.
Top with cheese, sour cream, and salsa. Serve immediately.