Ingredients
1/2 pound boneless beef chuck roast, cubed2 tablespoons finely chopped onion2 tablespoons canned chopped green chiles1 garlic clove, minced1/4 teaspoon ground cumin1/4 teaspoon saltDash pepper1-1/2 to 2 cups waterSALSA VERDE2 tomatillos, husks removed, chopped2 tablespoons finely chopped onion1 teaspoon canola oil2 teaspoons canned chopped green chiles2 teaspoons minced fresh cilantro4 garlic cloves, mincedDash salt and pepper2 flour tortillas (8 inches), warmedOil for deep-fat frying
Preparation
In a small saucepan, combine the first 7 ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.
Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chiles, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving.
Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with 2 forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde.
