CHIMICHANGAS

1 2 1/2 Pork Roast
1 2 1/2 lb. Beef Roast
3 Tblsp. shortening
3 each onions, chopped
1 can chopped green chilies
2 cups Salsa
1/4 tsp. garlic powder
4 Tblsp. flour
4 tsp. salt
1 tsp. cumin
1 1 Juices from roasts
3 pkg. large flour tortillas
1 head lettuce, shredded
1 can chopped green chili salsa
1 lg. tomatoes, chopped
1 med. avocado
1 pint sour cream

Preheat oven to 200degrees. Place roasts in large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 min. Drain meat, reserving juices. Coool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute 1 minute. Add Salsa, garlic power, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 min. until thick.

Warm tortillas in oven about 5 min. Heat 1/2-inch deep oil to 400 degrees. in large skillet. Spread about 1/2 cup meat mixture over the lower third of each tortilla. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with
green chili salsa, tomatoes, avocado and sour cream. garnish each with an olive.