1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pepper and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 min. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 in. to 2 in.; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400 F) until crisp and well browned. Drain on paper toweling. 6. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon Red Chile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. 7. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives. LOS OLIVOS PHOENIX, TEMPE BEVERAGE: BRISA LIGHT OR DARK From the
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 4|
|Calories from Fat: 624 (73%)|
|Amt Per Serving||% DV|
|Total Fat 69.3g||92 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 22.4g|
|Cholesterol 128.9mg||40 %|
|Sodium 452.9mg||16 %|
|Potassium 1728.6mg||45 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 19.2g|
|Protein 34.4g||49 %|
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Calories per serving: 850
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