Recipe Archives->Mexican->Chimichangas 05

Tex-Mex 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

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.

Printable version: chimichangas05.txt.