Chimichangas supreme part 1

1. Source: los olivos, phoenix, tempe.
2. Beverage: brisa light or dark.
3. Cut the beef into 4 pieces.
4. Place in a 5 to 6-quart pan and add water to cover.
5. Bring to a boil; skim the foam from the surface.
6. Add the salt, pepper, and garlic.
7. Simmeri until tender, approximately 1-½ to 2 hours.
8. Drain the beef, reserving ½ cup of the broth.
9. When the meat is cool, shred.
10. Chopi 2 of the tomatoes.
11. Melt the shortening in a pan over medium heat.
12. Add the onion and bell pep- per and saute until tender.
13. Add the flour, whisking until no lumps remain, and cook 2 minutes.
14. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles.
15. Simmer 15 minutes.
16. Place about ½ cup of the meat mixture in a line down the center of each tortilla.
17. Foldi both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package.
18. Secure with a toothpick.
19. Deep fry in very hot oil (400°F) until (see part 2 for more.