Chimichanga

Ingredients

• 12.5 ounces Valentina salsa
• 14 ounces Herdez salsa ranchera
• 8 ounces green chilies
• 2 yellow onions
• 2 Tbls red pepper flakes
• 2 Tbls cumin
• As much chicken/pork/beef that will fit in a slow cooker
• Burrito size flour tortillas, as many as is needed
• Sour cream
• Guacamole

Directions

Add all ingredients to a crock pot, if using whole chickens, or pork with bones, cook until tender and falling off of the bones. Remove bones. Strain meat from broth, reserve 2 cups broth. Fill flour tortillas with meat, roll tortillas like a burrito, toothpick flap to stay closed when cooking. Heat 2 inches of cooking oil in a heavy frying pan, heat until smoke, turn down to medium. Cook tortilla to a golden brown, about 35 seconds, turn and cook another 35 seconds. Remove from pan, drain grease, remove toothpicks, garnish and eat. Reduce and thicken remaining broth to use as sauce for the Chimichanga.