Chimichanga Filling

The name of this dish implies it should be used to fill a tortilla and fried to make a chimichanga.  In reality, this is a very versatile shredded meat that can be used for any number of dishes with a slightly TexMex flavor.  It's a very easy recipe- plop everything into a saucepan and let it simmer till the meat falls apart.  I've made the recipe with beef, pork, chicken, and, a couple times when we lived in Singapore, with goat.  It freezes nicely in meal sized quantities, waiting to be pulled out for a quick and easy dinner.

The recipe was given to me by a friend way way back when we were just out of college and living in Oklahoma.  We were both newly married, neither had kids, and we did a lot of social evening get togethers.  (Remember those?) Over the years we lost contact, but her chimichanga legacy lives on.

I usually serve this with the very traditional sides of Mexican rice, a small green salad and refried beans.  For assembling as tacos or burritos you'll need tortillas and chopped condiments like tomatoes, lettuce, jalapeños, Spanish olives, shredded cheese, sour cream and salsa.

CHIMICHANGA FILLING

1 lb stew meat 

1 med onion, chopped

3 cloves of garlic, minced

1 dried guajillo pepper, seeded & torn in large pieces  AND /OR 1 can diced green chilies  (I use both, because we love peppers.  Note that neither of these peppers will make it very spicy.  Instead they add a deep savory quality)

4 sundried tomato halves, chopped

1 tbl red wine vinegar (if using a red meat) OR white vinegar (for other meats)

1/2 tsp kosher salt

1/2 tsp ground cumin

pinch freshly ground black pepper

 Place all ingredients in a saucepan and simmer until the meat is tender.  Remove meat to a cutting board and shred with two forks, then return it to the liquid in the pan.  Continue to simmer until most of the liquid is reduced.  

Serve on tortillas as tacos with your fav toppings  or roll into burritos or enchiladas, or feature it in a taco salad.