1 lb. beef brisket (I use sm. round roast)
1/2 c. yellow onions, diced
1/2 c. tomatoes, diced
1/4 tsp. cumin
3 tbsp. butter
4 lg. flour tortillas
1 c. ripe avocado, mashed
1 c. sour cream
1 c. Mozzarella cheese, grated
1/2 head of lettuce, shredded
Oil

Boil the brisket until the meat comes apart easily. Shred the meat. Saute the onions and tomatoes in the butter. Add shredded beef and cumin, salt and pepper. Saute for 5 minutes. Cool the meat and mix in the cheese. Place 1/4 of the mixture in each tortilla and fold tortillas burrito style, closing the flap by using toothpicks. Heat enough oil to completely submerge the Chimichangas. Fry them about 3 minutes at 325 degrees. Serve on bed of shredded lettuce and garnish with avocado and sour cream. Serves 4.