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Ingredients
5 Pound beef roast
1 Tablespoon margarine
3 Medium onions, chopped
1 (4ounce) Can chopped green chilies
2 (7ounce) Cans green chili salsa
1/4 Teaspoon garlic powder
4 Tablespoons flour
4 Teaspoons salt
1 Teaspoon ground cumin
Juices from beef roast
Instructions
Place roast in Nesco roaster, do not add water, plug holes in lid with aluminum foil and cook at 250�F for 12 hours or until well done. Do not add salt or water. Drain meat, reserving juices. Cool meat then remove bones. Pull meat apart with fork and set aside. Melt margarine in large skillet. Add onions and green chilies. Saut� 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute, over medium low. Stir in reserved meat juices and meat. Cook 5 minutes until thick. Can freeze. Use within 6 months.
Warm flour tortillas and spread with chimichanga meat, add favorite toppings such as lettuce, tomatoes, salsa, sour cream, etc.
Another variation is to put a little of the chimichanga mixture inside a warm tortilla, wrap well and deep-fry, top with favorite toppings, usually same as the above toppings.