Authentic Tex-Mex Chimichangas
Recipe By: Tracy
Chimichangas
3 pounds pork roast
1/4 cups lemon juice
2 cups water
Salt and pepper -- to taste
3 cups homemade or prepared salsa
2 cups shredded cheese
Salsa:
1 medium onion -- chopped
3 cups diced tomatoes
Cilantro
Lemon juice
1 tablespoons minced garlic
1 jalapeno -- minced
Tortillas
Place meat, lemon juice, water, salt and pepper in slow cooker. Cook
on low overnight or until meat falls apart. Prepare salsa. Remove
meat from juices and allow to cool. Shred with two forks. Place in
large bowl. Mix shredded meat, 2 cups salsa and 2 cups shredded
cheese. Warm tortillas for about 2 seconds on range burner just
until pliable. Place 1/4 cup meat mixture on lower half of tortilla
shell. Roll bottom up, then both sides in. Roll the rest of the way
up. Have skillet ready with 5 inches of oil (very hot). Place
tortilla, open side down, in skillet. When browned on one side, turn
over and allow other side to brown. Remove to paper towel lined bowl
to drain. Serve with additional salsa and sour cream.
Submitted by: Vicki Helm
-cooks.com
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