Christie Christensen'd CHIMICHANGAS

2 LBS. STEW MEAT OR ROAST
1 1/2 C. WATER 
2 CLOVES MINCED GARLIC
2 TBSP CHILI POWDER. (Less if you like it milder)
1 TBSP VINEGAR 
1 TSP SALT 
2 TSP DRIED OREGANO
1 TSP GROUND CUMIN
1/8 TSP PEPPER

BRING TO BOIL THEN SIMMER, COVERED,  TILL MEAT IS VERY TENDER.  UNCOVER & BOIL RAPIDLY ABOUT 15 MIN UNTIL WATER IS MOSTLY EVAPORATED.  WATCH CLOSELY!!!   SHRED MEAT,  SPOON APROX 1/4 CUP MEAT INTO A FLOUR TORTILLA. FOLD SIDE, BOTTOM 
THEN OTHER SIDE.  FRY SEAM SIDE DOWN IN A. SMALL AMOUNT OF COOKING OIL TILL GOLDEN

I SERVE TOPPED WITH GREEN ENCHILADA SAUCE HEATED, SOUR CREAM, LETTUCE, TOMATOES, SLICED BLACK OLIVES
SHREDDED CHEDDAR CHEESE.

MAKES 12 —10’’. tortillas