fwc chimichangas
FWC Chimichangas This is a recipe from the 1972 Faculty Women's Club of the University of Arizona. 2 tablespoons lard or vegetable oil 1 (3 pound) chuck or pork roast 1 (7 ounce) c...
Ingredients
- 2tablespoonlard or vegetable oil
- 1(3 pound) chuck or pork roast
- 1(7 ounce) can diced green chiles, drained
- 1(15 ounce) can stewed tomatoes with juice
- 1/2packagegoldwater's chili mix
- 1teaspoonminced fresh garlic
- 2tablespoonminced fresh onion
- 3/4tablespoonfresh cilantro
Directions
- 1
FWC Chimichangas This is a recipe from the 1972 Faculty Women's Club of the University of Arizona
- 2
2 tablespoons lard or vegetable oil 1 (3 pound) chuck or pork roast 1 (7 ounce) can diced green chiles, drained 1 (15 ounce) can stewed toma
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Cool until fat solidifies
- 4
Shred meat and retain 3/4 cup of the meat juices
- 5
Combine meat and juices in large fry pan and add chiles, tomatoes, Goldwater's Chili Mix and remaining spices
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Cook slowly until moisture is gone, about 30 minutes
- 7
To assemble chimis, place 2 tablespoons longhorn cheese on each tortilla
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Top with 2 to 3 tablespoons meat mixture