Chimichangas with Green Chili Sauce

To prepare the boiled beef: Place the boiled beef ingredients in a stockpot and bring to a boil, skimming any foam that rises to the surface. Lower the heat and simmer, uncovered, for 3 hours. Remove the beef and allow to sit until cool enough to handle. Reserve 1-1/4 cup of the stock for use later in this recipe, and freeze the rest for future use. Shred the beef.

To make the filling: Melt 3 tablespoons of the lard in a large saute pan or skillet and add the meat, beef stock, and spices. Simmer for 15 minutes to reduce.

While the meat is simmering, heat the remaining lard in another saute pan or skillet and saute the vegetables for 5 minutes; they should remain firm. Add the vegetables to the meat mixture and simmer an additional 5 minutes.

To make the chimichangas: Spread the tortillas on a work surface. Place a scoop of the meat mixture in the center of each tortilla. Roll it like an egg roll: Bring the bottom of the tortilla up over the filling, tuck in both sides, then roll up. Secure with toothpicks.

Heat the oil to 375 F in a deep, heavy pan. Add the rolls, not crowding them in the pan. Holding them submerged in the oil with tongs, fry until golden brown. Remove with the tongs and drain on paper towels.

To serve: Place a chimichanga on each plate. Surround with dollops of chili sauce and guacamole. Sprinkle with the other garnishes. Top each with a cilantro leaf.

Green Chili Sauce
Makes 2 quarts

2 quarts beef stock
1-1/2 yellow bell peppers, seeded and chopped
6 green onions, chopped
1 medium yellow onion, peeled and chopped
1 pound mild green chilies, such as Anaheim or poblano, roasted, seeded, and cut into thin strips
2 green bell peppers, seeded and chopped
1/4 teaspoon dried oregano
2 garlic cloves, peeled and minced
1 tablespoon salt
3 tomatoes, peeled, seeded, and chopped
3/4 cup lard
3/4 cup unbleached all-purpose flour

Bring the stock to a boil and add all the ingredients except the lard and flour. Simmer the sauce, uncovered, for 1 hour, stirring occasionally.

Melt the lard in a skillet over medium heat and, when hot, whisk in the flour, a few tablespoons at a time (you are making a roux). Stir the roux until it reaches an almond color, then whisk it into the sauce. Let the sauce simmer for a few minutes to thicken. The sauce can be kept refrigerated for up to 5 days, and will keep in the freezer for up to 3 months.

Guacamole
Serves 8

5 ripe avocados
1 small red onion, peeled and finely diced
2 jalapeno chilies, seeded, deribbed, and finely diced
1/2 cup cilantro leaves
1/4 teaspoon freshly ground white pepper
1/2 to 1 teaspoon salt
2 tablespoons fresh lime juice, or to taste

Halve the avocados and remove the pits. Cut into quarters and peel, then cut into chunks. Place the avocado in a bowl with the red onion and jalapeno chilies and, using a table fork, mash the mixture together, leaving some of the avocado in chunks. Add the cilantro, pepper, and salt to the mixture along with the lime juice. Mix well. All dishes made with avocado will darken when exposed to air. You can make this dish up to 8 hours in advance if you push a piece of plastic wrap directly onto the surface, then store it in the refrigerator.