Aunt Phyllis' Shredded Beef Chimichangas

Delicious, though more time-consuming to make. Garnish with lettuce, tomatoes, guacamole, green onions and radish flowers. In transcribing the original recipe, I've realized that no quantity was ever specified for the broth. Plus, it's been a while since I've made this, therefore I had to guess on that amount, sorry! All other ingredient portions are exact.

• Ready In: 2 hrs 30 mins
• Serves: 12
• Yields: 12 8-oz chimichangas

Ingredients

• 2  lbs  flank steaks or 2  lbs  roast
• 3⁄4 cup bell pepper, diced
• 1⁄2 cup onion, diced
• 5  tomatillos, diced
• 4  ripe tomatoes, diced
• 2  garlic cloves, minced
• 2  teaspoons chili powder
• 1⁄2 teaspoon cumin
• 1  teaspoon oregano flakes
• 1 1⁄2 teaspoons salt
• 9  ounces cheese, grated (optional)
• 6  tablespoons olive oil, divided
• 12  medium flour tortillas
• 12  wooden  toothpicks

Directions

1. Chop uncooked beef into 1-1/2" cubes. Boil for 1-1/2 hours, then shred. Reserve broth.
2. Simmer 8 ounces broth with garlic, chili powder, cumin, oregano and salt for 10 minutes. In separate pan, saute bell peppers, onions, tomatillos and tomatoes in 2 Tbsp oil. Add sauteed vegetables to the broth mixture. If necessary, add more broth. Bring to a boil then remove from heat.
3. Slightly warm tortillas in microwave. Spoon about 1/2 cup of the beef mixture into center of tortilla, sprinkle with shredded cheese (optional). Wrap like a burrito, folding ends shut. Use a toothpick to hold tortilla shut.
4. Fry over medium high heat in a little oil, until lightly brown and warm in center. Continue to add oil to pan as needed.