CHIMACHUNGAS (Amy DeMordaunt)
3-5 lb. chuck roast
4 TBSP. flour
3 TBSP. shortening
Large flour tortillas
10 oz. picante sauce
Toppings: Shredded lettuce, tomatoes, olives, grated cheese, salsa, sour cream are good.
I cook the roast in the crock pot on high for 6 7 hours or on low for 12-14 hours. Cool and shred. Melt shortening. Add other ingredients; cook for 1 minute. Stir in reserved juices from meat. Cook until thick. Add more flour, if needed.
Place 1/3 cup meat mixture in upper third or tortilla. Fold top over, sides in, and roll. Place, seam side sown, in roasting pan, well buttered. Butter the top of each chimachunga. Bake at 500' for 8¬10 minutes.
You can also use shredded or canned chicken instead of beef. We use this meat for tacos, too.