Recipes from Mexico :: Mexican Main Dishes Meat
4 flour tortillas, 12-in. diameter
1 recipe Shredded Beef
4 avocados, skinned and seeded
1 c. sour cream
2 pickled jalapeño chiles, seeded and minced
2 Tbsp. vinegar from jalapeño can
1/4 c. cilantro, minced
Soften tortillas and wrap them in a towel to keep them warm. Place about 2 c. to : c. of Shredded Beef on each tortilla. Chop 2 of the avocados and apportion them equally on top of the Shredded Beef. Fold the tortillas and fry one at a time until crispy. Drain on a paper towel, then remove to a serving plate.
Meanwhile, mash the remaining 2 avocados; then stir in the remaining ingredients to make a thick, smooth sauce. A food processor makes quick work of this task.
Place the cooked chimichangas on individual serving plates and top them with the avocado sauce.
