(from the kitchen of Alice Nelson, “The Brady Bunch”)
1 quart water
1 pound lean steak, cut in 2-inch cubes
1-1/2 teaspoons salt
2 tablespoons oil
1 small onion, sliced
1 clove garlic, minced
3/4 pound tomatoes, seeded and chopped
1-1/2 green bell peppers, seeded and sliced
1-1/2 teaspoons pepper
8 12-inch flour tortillas
Oil
Green Chili Salsa
2 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese
Sour cream
3 tomatoes, diced
Minced green onion tops
In a heavy saucepan combine the water, beef, and salt and bring the mixture to a boil. Skim. Reduce the heat to simmer and cook for about two hours or until the meat is tender. Cool and drain, retaining 1-1/2 cups of liquid.
Shred the meat. Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until soft. Mix in the beef and 3/4 pound of tomatoes, and simmer for five minutes. Add the bell pepper, pepper, and 1/2 cup of the reserved liquid. Cover and simmer until the liquid is almost absorbed. Heat a separate skillet over medium heat. Cook one tortilla at a time until soft, about ten seconds per side. Place 1/2 cup of beef mixture on a tortilla and fold the lower half over the beef. Fold in the sides and roll up. Repeat with each tortilla. Heat the oil in a large skillet to 375 degrees. Add the chimichangas and cook until golden brown, about three minutes on each side. Do not crowd. Drain on a paper towel.
Spoon Green Chili Salsa over the chimichangas. Top with the cheeses and sour cream. Sprinkle with the diced tomatoes and minced green onion tops.
Makes eight servings.
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