Chimichangas (best of food and wine)

Makes 12 servings

2 lb chuck roast, coarsely chopped

2 med potatoes, peeled and halved

1 large tomato, diced

1 green pepper

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tsp salt

1 tsp oregano

1/4 tsp sugar

1/4 tsp cumin

Twelve 8- or 9- inch tortillas

1 can refried beans

2 cups sharp cheddar cheese, shredded

oil for frying (we bake)

2 cups sour cream

Salsa

2 cups shredded lettuce

In a large saucepan, combine the meat, potatoes, diced tomato, green pepper, onion, garlic, salt, oregano, sugar, and cumin. Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until soupy, about 1 1/4 hours. Break up the potatoes and simmer until thick, about 30 minutes longer. let cool slightly. Season with salt to taste.

Preheat the oven to 325. Wrap the tortillas in foil and place in oven for 10 minutes to soften.

Spread about 2 tblsp refried beans on each tortilla followed with a handful of grated cheddar cheese. Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and place fold down on greased cookie sheet. Brush each tortilla with melted butter or beaten egg white.

Bake at 350 for 20 minutes or until heated through.

Arrange on a platter. Serve with sour cream, salsa, diced tomatoes and shredded lettuce.