Shredded Beef Chimichangas (Chimichangas de Carne de Res)

4 flour tortillas, 12-inch diameter
1 recipe Shredded Beef
4 avocados, skinned and seeded
1 cup sour cream
2 pickled jalapeno chiles, seeded and minced
2 tablespoons vinegar from jalapeno can
1/4 cup cilantro, minced

Soften tortillas and wrap them in a towel to keep them warm. Place about 2 cup to 2 1/4 cups 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.