Best Ever! Chimichangas!

    Meat Mix:    2 1/2 lb. cooked roast, shredded

                        1 1/2 Tbsp. shortening or veg. oil

                        1 onion, chopped

                        1/8 tsp. garlic powder

                        2 Tbsp. flour

                        2 tsp. salt

                        Juices from roast

    Melt shortening in a large skillet.  Add onions.  Sauté 1 minute.  Add garlic powder, flour,  and salt.  Cook 1 minute over medium-low heat.  Stir in reserved meat juices (add water and bullion if too dry) and shredded meat.  Cook 5 minutes until thick.  Cool. 

    Warm tortillas in microwave about 30 seconds.  Heat 1/2-inch deep oil to 400F in a large skillet.  Spread about 1/2 cup meat mixture over the lower third of each tortilla.  Fold the bottom edges of each tortilla up over filling.  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.