---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chimichangas Supreme Part 1
  Categories: Mexican, Beef
       Yield: 4 servings
  
       1 lb Lean beef                         1/2    Bell pepper, chopped
       1 ts Salt                            1 1/2 ts Flour
     1/4 ts Pepper                            1/2 c  Canned whole green
     1/4 ts Garlic powder                            Chiles
       4    Tomatoes                            4 fl Tortillas
   1 1/2 ts Shortening                               Oil for deep frying
     1/2    Onion, chopped                           Red chile sauce (see index)
  
   SOURCE: LOS OLIVOS, PHOENIX, TEMPE.  BEVERAGE: BRISA LIGHT OR DARK. 1. Cut
   the beef into 4 pieces.  Place in a 5 to 6-quart pan and add water to
   cover.  Bring to a boil; skim the foam from the surface. Add the salt,
   pepper, and garlic.  Simmer until tender, approximately 1-1/2 to 2 hours.
   2.  Drain the beef, reserving 1/2 cup of the broth. When the meat is cool,
   shred.  Chop 2 of the tomatoes.  3.  Melt the shortening in a pan over
   medium heat.  Add the onion and bell pep- per and saute until tender. Add
   the flour, whisking until no lumps remain, and cook 2 minutes. Add the
   shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer
   15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the
   center of each tortilla.  Fold both ends over 1 inch to 2 inch; fold one
   side over the other and roll up in a neat package. Secure with a toothpick.
   5.  Deep fry in very hot oil (400F) until (See Part 2 for more)
  
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