Chimichangas

Ingredients

• 1 1/2 pounds cross rib roast*
• 1/2 cup meat drippings or beef broth
• 1 tablespoon flour
• 1/2 teaspoon salt
• 4 10" flour tortillas

Directions

• 1. Cook roast in crock pot on low 4 hours, or until meat can be easily shredded. Remove meat and shred.
• 2. Pour drippings from crock pot into measuring cup. Add enough water to make 1/2 cup broth. (Or use 1/2 cup beef broth.) Pour into medium pot and heat.
• 3. Whisk in flour and salt. Cook until thickened and stir into the shredded beef.
• 4. Place scant 1/2 cup meat mixture on each tortilla.
• 5. Fold bottom of tortilla up and sides in. Fold top down and secure with toothpick.
• 6. Fry in 1/2" deep hot oil until golden brown, then turn over and brown other side. Drain.
• 7. Serve with fresh tomatoes or canned diced tomatoes, jalapenos, shredded lettuce, grated cheese, sour cream, guacamole or salsa.

Servings

• 4

Tips

*Substitute leftover pot roast, shredded.