The meat is most flavorful if made a day ahead. Chimichangas can also be deep fried at 375 degrees F until browned.

1 (4 pound) lean boneless steak (chuck or round steak)
1 onion, diced
1 clove garlic, mashed
2 tablespoons oil
1 (7 ounce) can green chiles
1 (16 ounce) can whole tomatoes
1/8 teaspoon oregano
Salt, to taste
12 medium flour tortillas
Oil
1 head iceberg lettuce, shredded
1 cup grated Cheddar cheese
1 cup sour cream
1 cup salsa
Guacamole

Finely dice beef. Put into cold, ungreased skillet. Cover and cook over lowest heat, undisturbed, for 2 hours, or until moisture is evaporated. Saut?onion and garlic in oil until soft. Add green chiles and cook 2 to 3 minutes.

Drain and chop tomatoes. Reserve juice. When beef is tender and has rendered its juices, add onion mixture, oregano, salt and chopped tomatoes. Gradually add reserved tomato juice as needed during cooking.

To assemble, place 1/2 cup meat mixture on a tortilla and fold envelope style. Repeat until meat mixture is used up. Preheat heavy rimmed baking sheet in a 425 degree F oven.

Brush hot baking sheet with oil. Place chimichangas on sheet. Brush with oil. Bake 5 minutes. Remove from oven, turn, brush with oil and return to oven. Repeat process until all sides have been cooked, about 20 minutes.

Serve on a bed of shredded lettuce. Garnish with cheese, sour cream, salsa and guacamole.