Chimichangas

Filling:
1 (3 pound) boneless shoulder chuck roast
Salt and pepper
2 tablespoons bacon drippings or vegetable oil
3 garlic cloves minced
1/2 cup chopped onion
1 cup beef stock

10 (10-12 inch) flour tortillas

Rub the salt and pepper on the roast. Saut in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.

Add the meat to the broth and add another 1/2 cup diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.

Warm the tortilla enough so that you can roll it. Place 3/4 cup of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with wooden picks.

To serve: Warm 5 inches oil in Dutch oven or other large pan to 375 degrees F. Fry until golden brown, about 4 minutes. Drain.

Top with cheese, sour cream, tomatoes and salsa. Serve immediately.