Fwc Chimichangas
FWC Chimichangas
This is a recipe from the 1972 Faculty Women’s Club of the University of Arizona
2 Tbsp lard or vegetable oil
1 (3 lb) chuck or pork roast
1 (7 oz) can diced green chiles, drained
1 (15 oz) can stewed tomatoes with juice
1/2 package Goldwater’s Chili Mix
1 tsp minced fresh garlic
2 Tbsp minced fresh onion
3/4 tbsp fresh cilantro
1/3 tsp ground red pepper
3/4 tsp ground cumin
1/4 tsp powdered Mexican oregano
12 medium flour tortillas
1 lb grated longhorn cheese
1 lb grated Monterey jack cheese
Garlic salt & pepper, to taste
Oil (for deep frying)
Shredded lettuce
Sour cream
Guacamole
Salsa, to taste
Wrap meat in foil & bake at 250 deg F to 300 deg F for 2 hrs, adding a little water if needed
Cool until fat solidifies; skim
Shred meat & retain 3/4 cup of the meat juices
Combine meat & juices in large fry pan & add chiles, tomatoes, Goldwater’s Chili Mix & remaining spices
Cook slowly until moisture is gone, about 30 min
To assemble chimis, place 2 Tbsp longhorn cheese on each tortilla
Top with 2 to 3 Tbsp meat mixture
Add 2 Tbsp Monterey jack cheese
Season with garlic salt & pepper
Fold all sides in & secure with wooden picks to make a square
Deep fry in 1 inch hot oil until golden brown
Drain on paper towels
Top with remaining cheese
Serve on a bed of shredded lettuce, topped with sour cream, guacamole & salsa
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