2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. vinegar
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10 inch) flour tortillas
Fat for frying
2 c. shredded lettuce
2 c. guacamole
Radish roses

In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

Meanwhile, wrap stack of tortillas in foil; heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture into each tortilla, near one edge. Fold edge nearest filling up and over filling until mixture is covered. Fold in side envelope fashion, roll up, fasten with wooden pick if needed.

Fry in fat until golden. Drain on paper toweling. Keep warm in 300 degree oven while frying remaining chimichangas. Garnish with lettuce, guacamole and radish roses.