Chimichangas (Beef and Potato)

Ingredients

• 2 lbs chuck roast, coarsely chopped
• 2 medium potatoes, peeled and halved
• 1 large tomato, diced
• 2 tomatoes, cut into 12 wedges
• 2 garlic cloves, finely chopped (or to taste)
• 1 large onion, finely chopped
• 1 teaspoon salt
• 1 teaspoon oregano (Mexican if you can find it)
• 1/4 teaspoon sugar
• 1/4 teaspoon cumin
• 1 dozen flour tortilla, 8 to 9-inches
• sunflower oil, for frying
• 2 cups sour cream
• 2 cups romaine lettuce, shredded
• 2 cups shredded monterey jack cheese (either inside or on top, optional) (optional) or cheddar cheese (either inside or on top) (optional)
• salsa

Directions

1. 1

   In a large saucepan, combine the meat, potatoes, diced tomato, garlic, onion, salt, oregano, sugar and cumin.

2. 2

   Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until soupy, about 1 1/4 hours.

3. 3

   Break up the potatoes and simmer until thick, about 30 minutes longer. Let cool slightly. Season with salt, to taste.

4. 4

   Preheat the oven to 325°. Wrap the tortillas with foil and place in the oven for 10minutes to soften.

5. 5

   Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and secure with a toothpick.

6. 6

   In a large heavy skillet, heat 2 inches of the oil to 360°F over moderately high heat. Place 3 of the filled tortillas in the skillet, seam side down and fry, turning, until evenly golden brown all over, about 3 minutes. Drain on paper towels, repeat with the remaining tortillas. Remove the toothpicks.

7. 7

   Arrange the chimichangas on a warm platter. Top each with one with sour cream, salsa,shredded cheese, if using, and shredded lettuce. Arrange the tomato wedges around the platter and serve.