FWC Chimichangas

This is a recipe from the 1972 Faculty Women’s Club of the University of Arizona.

2 tablespoons lard or vegetable oil
1 (3 pound) chuck or pork roast
1 (7 ounce) can diced green chiles, drained
1 (15 ounce) can stewed tomatoes with juice
1/2 package Goldwater’s Chili Mix
1 teaspoon minced fresh garlic
2 tablespoons minced fresh onion
3/4 tablespoon fresh cilantro
1/3 teaspoon ground red pepper
3/4 teaspoon ground cumin
1/4 teaspoon powdered Mexican oregano
12 medium flour tortillas
1 pound grated longhorn cheese
1 pound grated Monterey jack cheese
Garlic salt and pepper, to taste
Oil (for deep frying)
Shredded lettuce
Sour cream
Guacamole
Salsa, to taste

Wrap meat in foil and bake at 250 degrees F to 300 degrees F for 2 hours, adding a little water if needed.
Cool until fat solidifies; skim.
Shred meat and retain 3/4 cup of the meat juices. Combine meat and juices in large fry pan and add chiles, tomatoes, Goldwater’s Chili Mix and remaining spices.
Cook slowly until moisture is gone, about 30 minutes.

To assemble chimis, place 2 tablespoons longhorn cheese on each tortilla.
Top with 2 to 3 tablespoons meat mixture.
Add 2 tablespoons Monterey jack cheese.
Season with garlic salt and pepper.
Fold all sides in and secure with wooden picks to make a square.
Deep fry in 1 inch hot oil until golden brown.
Drain on paper towels.
Top with remaining cheese.

Serve on a bed of shredded lettuce, topped with sour cream, guacamole and salsa.